Overview

Developments in the production, distribution, and retailing of food have facilitated a major change in our lifestyle. Chilled foods represent a larger and increasing proportion of weekly purchases for home consumption as well as in institutional and service catering. Their safety and reliability are of utmost importance. With basic information on packaging, safe process design, and cleaning and disinfecting, this text addresses biological and nonbiological risks associated with chilled foods, addresses key quality issues in the food industry, and discusses raw materials selection.

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9780849308567

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This book lives up to its title in reviewing a major section of the food industry. International Food Hygiene

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