This document provides guidelines on principles, processes and practices relevant to meeting the safety and quality standards required of virtual kitchen services.
This document applies to virtual kitchen operators and is also intended to serve as a reference for other stakeholders, such as virtual restaurants.
Status: PublishedPublication date: 2022-05
Edition: 1Number of pages: 9
Technical Committee: ISO/TMBG Technical Management Board - groups
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|std 1 61||PDF + ePub|
|std 2 61||Paper|