ShareApplication of HACCP to cook-chill operations.
Author(s) : KENNEDY G.
Type of article: Article
Summary
The "five day and under" and "over five day", cook-chill foods have very different potential for microbiological problems, and they are effectively considered to be two different processes by legislators. In Australia, the basic conventional cook-chill manufacturing process is shown. Each stage of the conventional cook-chill process has critical control points.
Details
- Original title: Application of HACCP to cook-chill operations.
- Record ID : 1998-1790
- Languages: English
- Source: Food Aust. - vol. 49 - n. 2
- Publication date: 1997/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Precooked food - Keywords: Prepared food; Food; Microbiology; Chilling; Australia; HACCP; Packaging; Cooking; Control (generic)
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Developing a HACCP plan for extended shelf-life...
- Author(s) : RYBKA S.
- Date : 1999/09
- Languages : English
- Source: Food Aust. - vol. 51 - n. 9
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Whither long shelf-life refrigerated foods?
- Author(s) : WARNE D.
- Date : 1995/08
- Languages : English
- Source: Food Aust. - n. 8
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Quality control in catering: cooked and chilled...
- Author(s) : ASTIASARAN I., PENA M. P., CID C.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 267
View record
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EXTENDED SHELF LIFE CHILLED PREPARED FOODS.
- Author(s) : LIVINGSTON G. E.
- Date : 1985
- Languages : English
- Source: J. Foodserv. Syst. - vol. 3 - n. 4
View record
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SECURITE MICROBIOLOGIQUE DES PLATS PREPARES REF...
- Author(s) : MOSSEL D. A. A., THOMAS G.
- Date : 1988
- Languages : French
- Source: Microbiol. Aliments Nutr. - 6; 289-309; 3 fig.; 8 tabl.; 58 ref.; append.
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