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Foodservice establishments are often identified as the source of food-transmitted disease. The kitchens in the barracks of the Bundeswehr were affected, too. In the course of this study, time-/temperature-relations were examined during food preparations in eight military kitchens.In total the temperature-curves of 983 production steps were recorded by batterypowered data loggers that were progammed and read with the help of computers. The compliance to time- and temperature-limits was determined for each step. In order to improve comparability, the single steps were grouped into "processsteps" according to their thermal effects.Based on the results, the following conclusions can be drawn:1) Newly built or renovated army kitchens have better conditions as far as basic hygiene is concerned. However this did not affect the course of temperature curves and the frequency of deviations from critical values. Time-/temperature-relations were primarily determined by the traditional production methods which were similar in all of the kitchens.2) The similarity of equipment and organisation in the different military kitchens was largely due to Bundeswehr-specific regulations. While heating equipment normally yielded acceptable thermal results, lack of cooling capacity was common. Cooling facilities were sufficient for cold storing of raw ingredients, whereas simultaneous cooling or cold storage of semifinished products was often inadequate.3) The basic physical principals of thermal food processing were often ignored. Numerous mistakes could have been avoided, had greater concern been given to layer thickness, geometry and structure of the food.4) Cooling procedures in particular were shown to be deficient. Limit transgressions were common (in 81,5 % of all obervations) and often as a result of extended stops at potentially riskful temperatures. Cooling times of thinly spread foods on trays were approximately fulfilling the requirements. Usually large quantities of compact foods were cooled in thick layers. Under these conditions, cooling rates were not acceptable.5) In all military kitchens foods were prepared in batches. During and between the single production steps times of rest could occur, where food was left at roomtemperature. Often the extent of the resting times was not adequately controlled and could sum up to many hours.6) Because of the diversity of the meals prepared the general implementation of procesand product-specific HACCP-plans according to Codex-Alimentarius is not practicable.7) If the organizational structure of the military kitchens is to be maintained, a less expensive concept could improve the safety status of thermal food processing in kitchens of the Bundeswehr. Sufficient technical equipment, basic hygiene and training of the personnel are indispensable prerequisites to implement this concept.