April 17, 2021

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Chilled Foods

Chilled Foods
Author : Michael Stringer
Publisher : Woodhead Publishing
Release Date : 2000
Category : Cold storage
Total pages :486
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Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

Chilled Foods

Chilled Foods
Author : Emily Pattullo,Key Note Publications
Publisher : Unknown
Release Date : 2002
Category : Frozen foods industry
Total pages :190
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Chilled Foods

Chilled Foods
Author : M. Brown
Publisher : Elsevier
Release Date : 2008-09-24
Category : Technology & Engineering
Total pages :688
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The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. Reviews key trends and influences in the chilled food market Explores the importance of raw material selection and packaging materials in final product quality Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport

Chilled Foods in the UK

Chilled Foods in the UK
Author : Anonim
Publisher : Unknown
Release Date : 2019
Category :
Total pages :129
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Description: A report by Leatherhead Food Research Association on market trends for a range of chilled food products.

Guidelines for the Handling of Chilled Foods

Guidelines for the Handling of Chilled Foods
Author : Anonim
Publisher : Unknown
Release Date : 1990
Category : Cold storage
Total pages :55
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Best Practice Guidelines for the Production of Chilled Foods

Best Practice Guidelines for the Production of Chilled Foods
Author : Chilled Food Association
Publisher : Stationery Office/Tso
Release Date : 2006-01-01
Category : Business & Economics
Total pages :110
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The CFA Guidelines cover a wide range of chilled products of varying shelf lives, manufactured under different hygiene conditions. The structure of the Guidelines enables easy selection of the relevant information for the category of the products covered. Chilled foods can include both raw and heat-processed ingredients which must be microbiologically safe on consumption and pathogens that could result in illness need to be controlled. The CFA Guidelines provide the fundamental principles for the design of safe manufacturing operations. Businesses must show that food is fit to eat, this requires following risk-based procedures using the principles of HACCP (Hazard Analysis and Critical Control Points). The CFA Guidelines provide comprehensive information on HACCP including implementation and monitoring, verification and documentation.The Guidelines illustrate good practice to help the manufacturer to demonstrate that hazards have been controlled and to document that risks have been assessed. Areas are clearly highlighted that are either required by law or that are considered by CFA to ensure food safety and desirable conditions are also highlighted. The Guidelines provide a decision tree with case study examples to help identify the minimum class of area hygiene standards required. The Guidelines will also prove useful when working with local enforcement authorities to implement legal requirements at the production stage and may assist food business operators in complying with third party technical standards. The Guidelines present comprehensive information and guidance including: Main hazards; Control measures; HACCP systems; Shelf life assessment; Decision tree for minimum hygiene status; ·Regulatory requirements; Traceability; Product recall

Chilled Foods in Catering

Chilled Foods in Catering
Author : T. R. Gormley,P. Zeuthen
Publisher : Unknown
Release Date : 1990
Category : Cold storage
Total pages :128
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Evaluation of Product Shelf-life for Chilled Foods

Evaluation of Product Shelf-life for Chilled Foods
Author : G. D. Betts,Helen M. Brown,Linda Everis
Publisher : Unknown
Release Date : 2004
Category : Cold storage
Total pages :65
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Shelf-life is an important attribute of chilled food products. An understanding of product shelf-life is essential in assuring the safety and quality of the product at the time of consumption. It also impinges on issues as diverse as storage, distribution and marketing. However, establishing shelf-life for a chilled product is not easy, and a wide range of factors must be taken into account. Written by a team of CCFRA and industry specialists with expertise in all aspects of chilled product shelf-life, this new edition was produced to provide food companies with a framework for establishing the shelf-life of their products. After an initial discussion of what shelf-life is and how its end-point can be determined, the core of the guide is organised around a series of shelf-life 'evaluation sequence' flowcharts - from pilot scale through preproduction run to full scale production. Supplementary information - such as tables of information on factors limiting microbial growth, microbiological tests that can be used in shelf-life trials, and factors that can affect shelf-life - provides a basis for further consideration of the practical aspects of shelf-life determination. Aimed particularly at manufacturers and retailers, the guide will be of use to all who need to understand shelf-life of chilled foods and the factors that affect it.

Time-temperature Control of Foodborne Pathogens

Time-temperature Control of Foodborne Pathogens
Author : Frank L. Bryan
Publisher : Unknown
Release Date : 1979
Category : Food
Total pages :73
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Key Note Report

Key Note Report
Author : Anonim
Publisher : Unknown
Release Date : 1988
Category : Economics
Total pages :94
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The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods

The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods
Author : G. D. Betts,Dr. Roy Betts
Publisher : Unknown
Release Date : 2009
Category : Food
Total pages :54
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This guide provides advice to assist manufacturers with the safe production of vacuum packaged and modified atmosphere packaged food products. It is an essential reference document for anyone producing these foods - including small scale operators.Vacuum and modified atmosphere packaging are highly effective ways of preventing food spoilage but can create conditions which may lead to growth of anaerobic organisms such as Clostridium botulinum. This code of practice gives clear and practical advice on what conditions must be met in order to give chilled vacuum-packaged foods a shelf-life of more than 10 days. It details why such precautions are necessary and, in simple terms, explains the science behind the conditions under which psychrotrophic Clostridium botulinum will grow and produce toxin, and importantly when it will not, so enabling manufacturers to produce a range and variety of safe chilled products. It also gives background information on current relevant legislation and packaging aspects.The advice given here updates that given in the first edition of the code, published in 1996, and takes into account the review of recommendations undertaken by the Food Standards Agency in 2008.

Chilton's Food Engineering

Chilton's Food Engineering
Author : Anonim
Publisher : Unknown
Release Date : 1992-07
Category : Food industry and trade
Total pages :129
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Farm and Food Research

Farm and Food Research
Author : Anonim
Publisher : Unknown
Release Date : 1987
Category : Agriculture
Total pages :129
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Library of Congress Subject Headings

Library of Congress Subject Headings
Author : Library of Congress
Publisher : Unknown
Release Date : 2013
Category : Subject headings, Library of Congress
Total pages :129
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FDA Consumer

FDA Consumer
Author : Anonim
Publisher : Unknown
Release Date : 1989
Category : Consumer protection
Total pages :129
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