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dc.contributor.authorFood Safety Authority of Ireland (FSAI)
dc.date.accessioned2011-07-28T15:30:58Z
dc.date.available2011-07-28T15:30:58Z
dc.date.issued2011-07
dc.identifier.urihttp://hdl.handle.net/10147/138382
dc.descriptionThis document addresses the production of ready-to-eat sprouted seeds. Sprouted seeds that are not produced using the control measures in this document should not be considered ready-to-eat and are therefore not addressed in this document. Such products should be labelled as requiring cooking before consumption. This document outlines specific control measures that should be adopted by producers of ready-to-eat sprouted seeds to reduce the risk of sprouts being contaminated with pathogens. It does not address chemical or physical hazards. These should be addressed by the sprout producer as separate hazards. This document should be read in conjunction with the Food Safety Authority of Ireland’s (FSAI) Code of Practice No. 4: Food Safety in the Fresh Produce Supply Chain2 (available as a free web download).en
dc.language.isoenen
dc.publisherFood Safety Authority of Ireland (FSAI)en
dc.relation.ispartofseriesGeneral Factsheet Seriesen
dc.relation.urlhttp://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=10772en
dc.subjectFOOD SAFETYen
dc.subjectFOOD HYGIENEen
dc.subjectVEGETABLEen
dc.subject.otherFRESH PRODUCEen
dc.titleGuidelines on safe production of ready-to-eat sprouted seeds (sprouts)en
dc.typeOtheren
refterms.dateFOA2018-08-22T13:17:34Z


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