Records dealing with the
management of food services provided to the institution’s clients
(restaurants and cafeterias, catering and beverage services, automatic
food-dispensing machines, etc.): food supplies inventory forms, menus,
recipes, meal and reception organization, cash register tapes, etc.
copy
unit
active
semi-active
inactive
primary
[ a ]
unit responsible
X1
5 years
D
secondary [ a ]
other units concerned
2 years
D
N o t e s :
( D = Destruction R = Retention )
1 Retention: 2
years or as long as records are in effect.
[ ] = medium
--->a = paper b = microfilm c = electronic
d = audio-visual e =other
