Best Practice Guidelines for the Production of Chilled Foods

Written By Chilled Food Association
Best Practice Guidelines for the Production of Chilled Foods
  • Publsiher : Stationery Office/Tso
  • Release : 01 January 2006
  • ISBN : 9780117022836
  • Pages : 110 pages
  • Rating : /5 from reviews
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Download or read book entitled Best Practice Guidelines for the Production of Chilled Foods by author: Chilled Food Association which was release on 01 January 2006 and published by Stationery Office/Tso with total page 110 pages . This book available in PDF, EPUB and Kindle Format. 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

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
  • Total pages : 110
  • ISBN : 9780117022836
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Summary : 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 ...

Chilled Foods

Chilled Foods
  • Author : M. Brown
  • Publisher : Elsevier
  • Release Date : 2008-09-24
  • Total pages : 688
  • ISBN : 9780117022836
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Summary : 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 ...

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  • Publisher : John Wiley & Sons
  • Release Date : 2018-08-06
  • Total pages : 384
  • ISBN : 9780117022836
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Summary : The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances ...

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  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2007
  • Total pages : 212
  • ISBN : 9780117022836
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Summary : Read online Directory of British Associations Associations in Ireland written by , published by which was released on 2007. Download full Directory of British Associations Associations in Ireland Books now! Available in PDF, ePub and Kindle....

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  • Author : Stationery Office (Great Britain)
  • Publisher : Unknown
  • Release Date : 2006
  • Total pages : 212
  • ISBN : 9780117022836
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  • Publisher : Euromonitor International
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Summary : Helps you understand consumer markets in Western Europe. This statistical handbook presents market size data for over 330 products in 17 European countries over a six year time period (2000-2006)....

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Summary : Read online Encyclopedia of Associations written by , published by which was released on 2001. Download full Encyclopedia of Associations Books now! Available in PDF, ePub and Kindle....

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  • Publisher : Unknown
  • Release Date : 1992
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Summary : Read online Encyclopedia of Food Science and Technology written by Yiu H. Hui, published by which was released on 1992. Download full Encyclopedia of Food Science and Technology Books now! Available in PDF, ePub and Kindle....

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  • Author : Anonim
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  • Release Date : 2004
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  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1993
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  • ISBN : 9780117022836
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Summary : Read online Listing of Codes of Practice Applicable to Foods written by , published by which was released on 1993. Download full Listing of Codes of Practice Applicable to Foods Books now! Available in PDF, ePub and Kindle....

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  • Publisher : Unknown
  • Release Date : 1990
  • Total pages : 147
  • ISBN : 9780117022836
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Summary : This report on the microbiological safety of food was commissioned by the Secretary of State for Health to report on specific questions relating to the increasing incidence of microbiological illnesses of food-borne origin, particularly from salmonella, listeria and campylobacteria, to establish whether this is linked to changes in agriculture and ...

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  • ISBN : 9780117022836
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Summary : Based on the work of leading professionals in the field of nutrition research, it explores all aspects of the basic science and mechanics of food processing, food additives and more. Covering everything from acidulants to yogurt, it is intended for reference use in all libraries and the food industry in ...