ShareGOOD MANUFACTURING PRACTICES FOR REFRIGERATED FOODS.
Author(s) : MOBERG L.
Type of article: Article
Summary
A REFRIGERATED FOODS MANUFACTURER SHOULD USE A COMPREHENSIVE PROGRAM THAT EVALUATES, IDENTIFIES, AND THEN CONTROLS POTENTIAL HAZARDS AT EVERY STEP IN THE DEVELOPMENT AND MANUFACTURING ENVIRONMENT. A SET OF GOOD MANUFACTURING PRACTICES FOR REFRIGERATED FOODS IS PRESENTED THAT REVIEWS FOOD SAFETY PRACTICES IN INGREDIENT RECEIPT AND HANDLING, PRODUCT DEVELOPMENT, PROCESSING, PACKAGING, STORAGE AND DISTRIBUTION, AND RECORD KEEPING.
Details
- Original title: GOOD MANUFACTURING PRACTICES FOR REFRIGERATED FOODS.
- Record ID : 1990-0897
- Languages: English
- Subject: Regulation
- Source: Journal of Food Protection - vol. 52 - n. 5
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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- Date : 1994/04/11
- Languages : English
- Source: AFFI Lett. - vol. 52 - n. 7
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- Source: AFFI Lett. - vol. 52 - n. 11
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- Author(s) : MORRISON R. M.
- Date : 1986/02
- Languages : English
- Source: J. Food Distrib. Res. - vol. 17 - n. 1
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- Author(s) : GARDNER T. F.
- Date : 1990
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- Source: ASHRAE Journal - vol. 32 - n. 8
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- Author(s) : BRAND P. van den
- Date : 1995/10
- Languages : Dutch
- Source: Koude Mag. - n. 10
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