About this document
Hygienic Practices for Refrigerated Foods by NGUYENHUUDANGQUANG is a document available to read on EtoBox.
This document provides a summary of a code of hygienic practice for refrigerated packaged foods with extended shelf lives. It outlines the scope, objectives, and definitions for foods that require refrigeration for more than 5 days to prevent microbial growth. The objectives are to prevent pathogenic outgrowth and apply Hazard Analysis and Critical Control Point (HACCP) principles. Refrigeration is an important hurdle to control microbial growth, but additional hurdles may be needed to ensure safety for the
- Author
- NGUYENHUUDANGQUANG
- Language
- EN