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By Christopher J. (edit). Kennedy

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Extra resources for MANAGING FROZEN FOODS.

Sample text

One of the results of this project was the publication of the ‘HACCP User Guide’, which was translated into the languages of the different countries. Another outcome is that in all EU countries institutes with expertise in HACCP can be identified. Experience has shown that HACCP, properly introduced and properly run, will promote safety in food production, and that HACCP is beneficial to the consumer and food companies. The key benefits are as follows: • • • • Applicability to the entire food chain.

In addition, such practices have a negative influence on the sensory quality and/or shelf-life of frozen foods. 5 Frozen storage Microbial growth does not take place during frozen storage. Therefore, frozen storage is not a food safety problem. For vegetables it is common practice to use bulk packaging immediately after harvesting and freezing. Retail packaging is carried out at intervals, and it may be regarded as a CCP to ensure that the vegetables are not thawed during repackaging. 6 Hygiene during preparation Only products such as ice cream are consumed in the frozen state.

2 Taste Cultivar factor and harvesting period influence taste just like the other organoleptic parameters. When harvesting is too early, the aroma characteristics of the species have not completely developed. Fruit, especially, retains a herbaceous aroma through freezing. When harvesting is late, fermented flavour (in fruit) and ‘off’ flavour (in vegetables) can be present. Peas are a good example of the influence of cultivar plus harvesting period. Consumers and the frozen food industry prefer sweet and tender varieties with small seeds, which are completely different from what is required by the canning industry and the fresh market.

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