Hdl Handle:
http://hdl.handle.net/10147/109599
Title:
Guidance note no. 20: Industrial processing of heat-chill foods
Authors:
Food Safety Authority of Ireland (FSAI)
Issue Date:
2006
URI:
http://hdl.handle.net/10147/109599
Additional Links:
http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=760
Item Type:
Report
Language:
en
Description:
The document is applicable to FBOs processing batches of heat-chill pre-packaged foods under static heating conditions which are distributed to retail* food businesses. These foods will require chilled storage at 5oC (recommended ≤ 3oC) to maintain shelf-life during distribution, display and sale.
Keywords:
FOOD SAFETY; FOOD SUPPLY; FOOD AND DRINK INDUSTRY; FOOD PRODUCTION AND QUALITY
Local subject classification:
HEAT-CHILL FOODS
Series/Report no.:
FSAI Guidance Note; 20
ISBN:
1904465390

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en
dc.date.accessioned2010-08-13T11:47:38Z-
dc.date.available2010-08-13T11:47:38Z-
dc.date.issued2006-
dc.identifier.isbn1904465390-
dc.identifier.urihttp://hdl.handle.net/10147/109599-
dc.descriptionThe document is applicable to FBOs processing batches of heat-chill pre-packaged foods under static heating conditions which are distributed to retail* food businesses. These foods will require chilled storage at 5oC (recommended ≤ 3oC) to maintain shelf-life during distribution, display and sale.en
dc.language.isoenen
dc.relation.ispartofseriesFSAI Guidance Noteen
dc.relation.ispartofseries20en
dc.relation.urlhttp://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=760en
dc.subjectFOOD SAFETYen
dc.subjectFOOD SUPPLYen
dc.subjectFOOD AND DRINK INDUSTRYen
dc.subjectFOOD PRODUCTION AND QUALITYen
dc.subject.otherHEAT-CHILL FOODSen
dc.titleGuidance note no. 20: Industrial processing of heat-chill foodsen
dc.typeReporten
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