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APPLYING HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TO NEW-GENERATION REFRIGERATED FOODS AT RETAIL AND BEYOND.

Author(s) : DANIELS R. W.

Type of article: Article

Summary

THE NEW GENERATION OF PREPARED, REFRIGERATED FOOD REQUIRES PROPER STORAGE TEMPERATURES BOTH IN THE SUPERMARKET AND THE HOME REFRIGERATOR. IT IS SUGGESTED THAT THESE PRODUCTS BE STORED BELOW 3.3 DEG C AND SALES OF THERMOMETERS AND SANITIZERS BE ENCOURAGED. NEW DISTRIBUTION SYSTEMS, MODIFIED MANUFACTURING PROGRAMMES AND NEW RETAILING APPROACHES ARE AMONG OTHER ITEMS WHICH ARE HIGHLIGHTED. G.R.S.

Details

  • Original title: APPLYING HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TO NEW-GENERATION REFRIGERATED FOODS AT RETAIL AND BEYOND.
  • Record ID : 1992-0285
  • Languages: English
  • Source: J. Food Technol. - vol. 45 - n. 6
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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