ShareDeveloping a HACCP plan for extended shelf-life cook-chill ready-to-eat meals.
Author(s) : RYBKA S.
Type of article: Article
Summary
Practical issues in developing a HACCP plan for a central production unit, which pioneered the manufacturing of extended shelf-life cook-chill meals in Australia, are presented. Major controls and possible hazardous scenarios are described for different steps of the production process. Theoretical justification for parameters used and practical recommendations are given.
Details
- Original title: Developing a HACCP plan for extended shelf-life cook-chill ready-to-eat meals.
- Record ID : 2000-2693
- Languages: English
- Source: Food Aust. - vol. 51 - n. 9
- Publication date: 1999/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Prepared food; Food; Australia; Quality; Ready to use; HACCP; Control (generic); Storage life
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- Author(s) : WARNE D.
- Date : 1995/08
- Languages : English
- Source: Food Aust. - n. 8
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- Author(s) : CHEVALIER F.
- Date : 1994
- Languages : French
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US position on Listeria monocytogenes in foods.
- Author(s) : SHANK F. R., ELLIOT E. L., WACHSMUTH I. K., LOSIKOFF M. E.
- Date : 1996/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 7 - n. 4-5
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Microbial safety of ready-to-eat salads and min...
- Author(s) : HEARD G.
- Date : 1999/09
- Languages : English
- Source: Food Aust. - vol. 51 - n. 9
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Microbial safety assurance of minimally process...
- Author(s) : WILLOCX F., TOBBACK P., HENDRICKX M.
- Date : 1994/06
- Languages : English
- Source: Acta Aliment. - vol. 23 - n. 2
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