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BEEFING UP FOOD SAFETY.

Author(s) : BAILEY C.

Type of article: Article

Summary

FACTORS AFFECTING COOLING OF MEAT SIDES, MEAT IN CARTONS, POULTRY, ETC, ARE DISCUSSED AND ATTENTION IS DRAWN TO THE CURRENT PRACTICE OF COOLING OR FREEZING MEAT IN TRANSIT IN EQUIPMENT SPECIFICALLY NOT DESIGNED FOR THIS PURPOSE. OPERATORS OFTEN REQUIRE IMPOSSIBLE COOLING OR FREEZING TIMES AND LEGISLATORS ARE OFTEN UNAWARE OF THE EFFECTS OF TIME AS WELL AS TEMPERATURE ON MEAT QUALITY. A SUMMARY IS GIVEN OF FOOD LEGISLATION COVERING FOOD TEMPERATURES AND SOME OF THE PRACTICAL DIFFICULTIES ENCOUNTERED IN COMPLYING WITH LEGISLATION ARE DISCUSSED. G.R.S.

Details

  • Original title: BEEFING UP FOOD SAFETY.
  • Record ID : 1991-1424
  • Languages: English
  • Subject: Regulation
  • Publication date: 1990
  • Source: Source: Refrig. Air Cond.
    vol. 94; n. 1109; 1990.08; 41-42; 44; 1 phot.; 1 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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