Chilled Foods

Chilled Foods
Author: Michael Stringer
Publsiher: Woodhead Publishing
Total Pages: 486
Release: 2000
ISBN 10: 9781855734999
ISBN 13: 1855734990
Language: EN, FR, DE, ES & NL

Chilled Foods Book Review:

Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

Chilled Foods

Chilled Foods
Author: M. Brown
Publsiher: Elsevier
Total Pages: 688
Release: 2008-09-24
ISBN 10: 1845694880
ISBN 13: 9781845694883
Language: EN, FR, DE, ES & NL

Chilled Foods Book Review:

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. Reviews key trends and influences in the chilled food market Explores the importance of raw material selection and packaging materials in final product quality Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport

Guidelines for the Handling of Chilled Foods

Guidelines for the Handling of Chilled Foods
Author: Anonim
Publsiher: Unknown
Total Pages: 55
Release: 1990
ISBN 10:
ISBN 13: CORNELL:31924089529881
Language: EN, FR, DE, ES & NL

Guidelines for the Handling of Chilled Foods Book Review:

Chilton s Food Engineering

Chilton s Food Engineering
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1990
ISBN 10:
ISBN 13: UOM:39015018248404
Language: EN, FR, DE, ES & NL

Chilton s Food Engineering Book Review:

Best Practice Guidelines for the Production of Chilled Foods

Best Practice Guidelines for the Production of Chilled Foods
Author: Chilled Food Association
Publsiher: Stationery Office/Tso
Total Pages: 110
Release: 2006-01-01
ISBN 10: 9780117022836
ISBN 13: 0117022837
Language: EN, FR, DE, ES & NL

Best Practice Guidelines for the Production of Chilled Foods Book Review:

The CFA Guidelines cover a wide range of chilled products of varying shelf lives, manufactured under different hygiene conditions. The structure of the Guidelines enables easy selection of the relevant information for the category of the products covered. Chilled foods can include both raw and heat-processed ingredients which must be microbiologically safe on consumption and pathogens that could result in illness need to be controlled. The CFA Guidelines provide the fundamental principles for the design of safe manufacturing operations. Businesses must show that food is fit to eat, this requires following risk-based procedures using the principles of HACCP (Hazard Analysis and Critical Control Points). The CFA Guidelines provide comprehensive information on HACCP including implementation and monitoring, verification and documentation.The Guidelines illustrate good practice to help the manufacturer to demonstrate that hazards have been controlled and to document that risks have been assessed. Areas are clearly highlighted that are either required by law or that are considered by CFA to ensure food safety and desirable conditions are also highlighted. The Guidelines provide a decision tree with case study examples to help identify the minimum class of area hygiene standards required. The Guidelines will also prove useful when working with local enforcement authorities to implement legal requirements at the production stage and may assist food business operators in complying with third party technical standards. The Guidelines present comprehensive information and guidance including: Main hazards; Control measures; HACCP systems; Shelf life assessment; Decision tree for minimum hygiene status; ·Regulatory requirements; Traceability; Product recall

Market Analysis for Chilled Ready Meals in Singapore

Market Analysis for Chilled Ready Meals in Singapore
Author: Indrawati Liauw
Publsiher: Unknown
Total Pages: 101
Release: 2002
ISBN 10:
ISBN 13: CORNELL:31924089420297
Language: EN, FR, DE, ES & NL

Market Analysis for Chilled Ready Meals in Singapore Book Review:

The Food Institute s Resource Guide

The Food Institute s Resource Guide
Author: Food Institute Information & Research Center
Publsiher: Unknown
Total Pages: 329
Release: 1998
ISBN 10:
ISBN 13: CORNELL:31924084750326
Language: EN, FR, DE, ES & NL

The Food Institute s Resource Guide Book Review:

Food Processing

Food Processing
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2004
ISBN 10:
ISBN 13: UOM:39015058773527
Language: EN, FR, DE, ES & NL

Food Processing Book Review:

Food Australia

Food Australia
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2004
ISBN 10:
ISBN 13: CORNELL:31924089453587
Language: EN, FR, DE, ES & NL

Food Australia Book Review:

Chilled Foods

Chilled Foods
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2011
ISBN 10:
ISBN 13: OCLC:1029386055
Language: EN, FR, DE, ES & NL

Chilled Foods Book Review:

Success Or Failure in Cook Chill Catering

Success Or Failure in Cook Chill Catering
Author: Anne Walker
Publsiher: Unknown
Total Pages: 212
Release: 1989
ISBN 10:
ISBN 13: CORNELL:31924073127502
Language: EN, FR, DE, ES & NL

Success Or Failure in Cook Chill Catering Book Review:

Food Management

Food Management
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1991-07
ISBN 10:
ISBN 13: CORNELL:31924060492109
Language: EN, FR, DE, ES & NL

Food Management Book Review:

Activities Report of the R D Associates

Activities Report of the R   D Associates
Author: Research and Development Associates for Military Food and Packaging Systems
Publsiher: Unknown
Total Pages: 329
Release: 1992
ISBN 10:
ISBN 13: CORNELL:31924068432735
Language: EN, FR, DE, ES & NL

Activities Report of the R D Associates Book Review:

Food Trades Directory of the UK Europe

Food Trades Directory of the UK   Europe
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2003
ISBN 10:
ISBN 13: CORNELL:31924090204342
Language: EN, FR, DE, ES & NL

Food Trades Directory of the UK Europe Book Review:

Modeling of Microbial Growth for Predicting Shelf Life of Foods with Time temperature Integrators

Modeling of Microbial Growth for Predicting Shelf Life of Foods with Time temperature Integrators
Author: Bin Fu
Publsiher: Unknown
Total Pages: 368
Release: 1993
ISBN 10:
ISBN 13: MINN:31951D01071053F
Language: EN, FR, DE, ES & NL

Modeling of Microbial Growth for Predicting Shelf Life of Foods with Time temperature Integrators Book Review:

Microbial Ecology of Food Commodities

Microbial Ecology of Food Commodities
Author: International Commission on Microbiological Specifications for Foods
Publsiher: Aspen Publishers
Total Pages: 615
Release: 1998
ISBN 10:
ISBN 13: UVA:X004174742
Language: EN, FR, DE, ES & NL

Microbial Ecology of Food Commodities Book Review:

Since the publication of the second volume of Microorganisms in Foods, technological changes in food production and processing, increases in convenience and ready-to-eat foods, the globalization of the food industry and the recognition of new pathogenic microorganisms have necessitated an updated examination of the spoilage and safety aspects of foods. The recent escalation of media interest and public concern about food poisoning has highlighted the need for thorough and coherent, information to be provided to food microbiologists working in industry, government and education.

The Canadian Foodservice Market

The Canadian Foodservice Market
Author: M. M. Hirst,Chilled and Frozen Food Association of Canada,Tandem International Inc
Publsiher: Unknown
Total Pages: 209
Release: 1989
ISBN 10:
ISBN 13: OCLC:70421942
Language: EN, FR, DE, ES & NL

The Canadian Foodservice Market Book Review:

Retail Business

Retail Business
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1992
ISBN 10:
ISBN 13: UOM:35128001461498
Language: EN, FR, DE, ES & NL

Retail Business Book Review:

Elements of Food Technology

Elements of Food Technology
Author: Norman W. Desrosier
Publsiher: A V I Publishing Company
Total Pages: 772
Release: 1977
ISBN 10:
ISBN 13: UOM:39015002949140
Language: EN, FR, DE, ES & NL

Elements of Food Technology Book Review:

Introduction to food technologu. Food evaluation technology. Food chemical technology. technology of food microbiology. Nutrient technology. Cereal technology. Bean, nut and seed technology. Fish and shelfish technology. Dairy product technology. Baking technology. Pasta technology. Food fat and oil technology. Sugar and candy technology. Chocolate and cocoa technology. Coffee and tea technology. Wine, beer and spirit technology. Carbonated beverages. Flavorings, condiments and relishes. Food service systems technology. Food regulation and compliance.

Encyclopedia of Food Science and Technology

Encyclopedia of Food Science and Technology
Author: Yiu H. Hui
Publsiher: Unknown
Total Pages: 2972
Release: 1992
ISBN 10: 9780471508007
ISBN 13: 0471508004
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Science and Technology Book Review: