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TEMPERATURE CONTROL LEGISLATION IN THE FOOD CHAIN.

Author(s) : DALE K. J.

Summary

THE EARLY HISTORY OF FROZEN FOOD IS REVIEWED AND THE AUTHOR CONSIDERS SOME OF THE LEGISLATION WHICH IS CONCERNED WITH THE STORAGE AND TRANSPORT OF FROZEN FOOD. ATTENTION IS DRAWN TO TEMPERATURE-TIME TOLERANCE RATHER THAN TEMPERATURE ALONE, AND DEFINITIONS SUCH AS QUICK-FROZEN AND CORE TEMPERATURE IN CODES OF PRACTICE AND LEGISLATION ARE QUESTIONED. IN THE UNITED KINGDOM, FOR EXAMPLE, TEMPERATURES IN THE COLD CHAIN ARE SUCH THAT WERE LEGISLATION INTRODUCED TO ENSURE THAT ALL PRODUCTS SHOULD BE KEPT BELOW 255 K (-18 DEG C), OVER 55% OF ALL FROZEN FOOD CURRENTLY SOLD WOULD BE DEEMED AS UNFIT FOR CONSUMPTION. TEMPERATURE CHANGES IN THE COLD CHAIN AND THEIR EFFECT ON THE QUALITY OF THE PRODUCT WITH PARTICULAR REFERENCE TO THE CLIMATE IN SAUDI ARABIA ARE ALSO CONSIDERED. G.R.S.

Details

  • Original title: TEMPERATURE CONTROL LEGISLATION IN THE FOOD CHAIN.
  • Record ID : 1990-0439
  • Languages: English
  • Subject: Regulation
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 1; 9 p.; 1 fig.
  • Document available for consultation in the library of the IIR headquarters only.

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