The growth in demand for chilled foods has seen a proliferation of a wide range of products utilising an increasing array of packaging and processing systems. Whilst the appeal of these products undoubtedly results from their perception of being ‘as-fresh, convenient and healthy’ rather than ‘over-processed foods’, the benefits of this form of processing have, in some circumstances, been offset by the increased health risks arising from faulty or inadequate processing systems, and/or poor control of storage temperatures during distribution and storage, and/or a shelf-life that precludes widespread distribution. Many of these concerns have been raised by Peck et al (IFR, 2006) in their seminal report ‘Clostridium botulinum in vacuum packed (VP) and modified atmosphere packed (MAP) chilled foods’. In their executive summary the authors noted ‘It is therefore strongly recommended that extreme caution be used when ..... extending the shelf-life of chilled foods over that currently used...and in the development of new products.”

Topics to be covered will include the following:

  • Heat processing options for manufacture of perishable chilled foods
  • Microorganisms of concern with chilled foods
  • Specification and validation of appropriate heat treatments
  • The Development Chef Vs the Food Technologist – compromises can work
  • Innovative processing techniques for extending shelf-life
  • GMP requirements for cooling

Training is schedule as required due to participant numbers or  this training can be completed onsite to your needs.

 

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