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EDUCATING PROFESSIONALS AND CONSUMERS ABOUT EXTENDED-SHELF-LIFE REFRIGERATED FOODS.

Author(s) : RHODES M. E.

Type of article: Article

Summary

THE ARTICLE ADDRESSES THE PROBLEMS OF MICROBIOLOGICAL SAFETY AND THE EDUCATION OF CONSUMERS AND FOOD HANDLERS ABOUT CHILLED FOOD. THE NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS HIGHLIGHTED EDUCATION AND TRAINING OF THE GENERAL PUBLIC, SCHOOLCHILDREN, THE INTRODUCTION OF A MANDATORY UNIFORM LOGO FOR BOTH CHILLED AND FROZEN FOODS AND A USE-BY DATE. MODIFICATIONS TO HACCP WERE DEVELOPED WHICH ARE EMBODIED IN SEVEN PRINCIPLES, DETAILS OF WHICH ARE GIVEN. VARIOUS EDUCATIONAL PROGRAMMES ARE DESCRIBED AND RECENT KNOWLEDGE OF TECHNOLOGIES INVOLVED IN NEW GENERATION FOODS MAY REQUIRE MODIFICATION TO PREVIOUS RECOMMENDATIONS. G.R.S.

Details

  • Original title: EDUCATING PROFESSIONALS AND CONSUMERS ABOUT EXTENDED-SHELF-LIFE REFRIGERATED FOODS.
  • Record ID : 1992-0284
  • 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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