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APPLYING HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TO < SOUS VIDE > PRODUCTS.

Author(s) : ADAMS C. E.

Type of article: Article

Summary

THE ARTICLE IS PRINCIPALLY CONCERNED WITH REFRIGERATED FOODS CONTAINING COOKED, UNCURED MEAT OR POULTRY PRODUCTS PACKAGED FOR EXTENDED REFRIGERATED SHELF LIFE, READY TO EAT WITH LITTLE OR NO ADDITIONAL HEAT TREATMENT. A SPECIFIC EXAMPLE IS GIVEN OF HACCP APPLIED TO SLICED, COOKED TURKEY BREAST AND SIX CRITICAL CONTROL POINTS ARE IDENTIFIED. PROCESS TYPES AND CATEGORIES ARE IDENTIFIED AND RECOMMENDATIONS GIVEN FOR HANDLING, LABELLING AND THE USE OF TIME TEMPERATURE INDICATORS. FURTHER AREAS OF RESEARCH ARE ALSO IDENTIFIED. G.R.S.

Details

  • Original title: APPLYING HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TO < SOUS VIDE > PRODUCTS.
  • Record ID : 1992-0286
  • Languages: English
  • Source: J. Food Technol. - vol. 45 - n. 4
  • Publication date: 1991/04
  • Document available for consultation in the library of the IIR headquarters only.

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