CHILLED FOODS REV/E 3/E

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 for all those involved this important sector. This third edition strengthens that reputation.

Part 1 Raw materials and products: Raw material selection: fruit, vegetables and cereals; Raw material selection: dairy ingredients; Raw material selection: meat and poultry; Raw material selection: fish; Non-microbial factors affecting quality and safety; Chilled foods packaging: an introduction; Modified atmosphere and active packaging of chilled foods. Part 2 Technologies and processes in the supply chain: Microbiological hazards and safe design; Non-microbiological hazards and safe process design; The hygienic design of chilled food plants and equipment; Cleaning and disinfection of chilled food plants and equipment; Operation of plants manufacturing chilled foods; Refrigeration, storage and transport of chilled foods; Temperature monitoring and measurement. Part 3 Microbiological hazards: Chilled foods microbiology; Predicting the behaviour of micro-organisms in chilled foods; Conventional and rapid analytical microbiology. Part 4 Safety and quality management: Shelf-life of chilled foods; Sensory quality and consumer acceptability; Management of product quality and safety; Legislation and criteria.