Contents Preface List of contributors Introduction: the chilled foods market C. Dennis and M. Stringer, Campden and Chorleywood Food Research L 1 Definition L2 Drivers in the chilled food sector 3 L. 3 Overall market size 1.4 Individual categories within the chilled food sector .5 Conclusion L6 References Part I Raw materials L. Bedford, Campden and Chorleywood Food Research Association 9 1 Raw material selection: fruit and vegetables 1.2 Criteria for selection 1.3 Specifications 1.4 New trends in raw material production 1.5 New trends in plant breeding 1.6 Conclusion 32 1.7 Sources of further information and advice 1. 8 References
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi List of contributors . . . . . ................................................ xiii Introduction: the chilled foods market 1 C. Dennis and M. Stringer, Campden and Chorleywood Food Research Association I.1 Definition . . . . ................................................ 1 I.2 Drivers in the chilled food sector . . . . ........................ 3 I.3 Overall market size . . . . ...................................... 6 I.4 Individual categories within the chilled food sector . . . . . . . . . . 12 I.5 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 I.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Part I Raw materials 1 Raw material selection: fruit and vegetables . . . . . . . . . . . . . . . . . . . . 19 L. Bedford, Campden and Chorleywood Food Research Association 1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 1.2 Criteria for selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 1.3 Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 1.4 New trends in raw material production . . . . . . . . . . . . . . . . . . . . . . 30 1.5 New trends in plant breeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 1.6 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 1.7 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 33 1.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Contents
vi Contents 2 Raw material selection: dairy ingredients 37 L. R. Early, Harper Adams University College 2 Introduction 2.2 Milk composition 3 Functional approach 2. 4 Sens 39 2.5 Microbiological criteria for milk products 2.6 Chilled dairy products and milk-based ingredients used in chilled foods 41 2.7 Chilled desserts 2.8 Ready meals 53 .9 Maximising quality in processing 2.10 Food safety issues 2.11 Future trends 2.12 References 3 Raw material selection: meat and poultry S.J. James, Food Refrigeration and Process Engineering Research Centre 3.2 The influence of the live animal 65 3.3 Pre-and post-slaughter handling 3.4 Conclusions 72 3.5 References 3 Part II Technologies and processes 4 The refrigeration of chilled foods R. D. Heap, Cambridge Refrigeration Technolog 4.1 Introduction 4.2 Principles of refrigeration 4.3 Safety and quality issues 4.4 Refrigerant fluids and the environment 4.5 Chilled foods and refrigeration 83 4.6 chill 4.7 Chilling equipment 4.8 Chilled storage 4.9 Refrigerated transport 4.10 Refrigerated display cabinets 94 4. 11 Regulations and legislation 4.12 Sources of further information 4.13 References
2 Raw material selection: dairy ingredients . . . . . . . . . . . . . . . . . . . . . . 37 L. R. Early, Harper Adams University College 2.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 2.2 Milk composition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 2.3 Functional approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 2.4 Sensory properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 2.5 Microbiological criteria for milk products . . . . . . . . . . . . . . . . . . . 41 2.6 Chilled dairy products and milk-based ingredients used in chilled foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 2.7 Chilled desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 2.8 Ready meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 2.9 Maximising quality in processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 2.10 Food safety issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 2.11 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 2.12 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 3 Raw material selection: meat and poultry . . . . . . . . . . . . . . . . . . . . . . 63 S. J. James, Food Refrigeration and Process Engineering Research Centre 3.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 3.2 The influence of the live animal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 3.3 Pre- and post-slaughter handling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 3.4 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 3.5 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Part II Technologies and processes 4 The refrigeration of chilled foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 R. D. Heap, Cambridge Refrigeration Technology 4.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4.2 Principles of refrigeration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4.3 Safety and quality issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4.4 Refrigerant fluids and the environment . . . . . . . . . . . . . . . . . . . . . . 82 4.5 Chilled foods and refrigeration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 4.6 Chilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 4.7 Chilling equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 4.8 Chilled storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 4.9 Refrigerated transport . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 4.10 Refrigerated display cabinets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 4.11 Regulations and legislation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 4.12 Sources of further information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 4.13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 vi Contents
5 Temperature monitoring and measurement M. Wolfe, Food Standards Agency, London 5.2 Importance of temperature monitoring 5.3 Principles of temperature monitoring 102 emperature monitoring in practice 5.5 Equipment for temperature monitoring 5.6 Temperature and time-temperature indicators 126 5.7 Temperature modelling and control 5.8 Further reading 5.9 References 6 Chilled food packaging 135 B. P F Day, Campden and Chorleywood Food Research Association 6.1 Introduction 6.2 Requirements of chilled food packaging materials 6.3 Chilled food packaging materials 6.4 Packaging techniques for chilled food 139 6.5 Future trends 6.6 Sources of further information 6.7 References Part I Microbiological and non-microbiological hazards 7 Chilled foods microbiology S.J.Walker and G. Betts, Campden and Chorleywood Food Research Association 7.2 Why chill? 7.3 Classification of growth 7.4 The impact of microbial growth 7.5 Factors affecting the microflora of chilled foods 7.7 Pathogenic microorganisms 167 7.8 Temperature control 7.9 Predictive microbiology 174 7.10 Conclusions 7.11 References 8 Conventional and rapid analytical microbiology R. P. Betts, Campden and Chorleywood Food Research Association 1 Introduction 8.2S 188 8.3 Conventional microbiological techniques l88 apid and automated methods
5 Temperature monitoring and measurement . . . . . . . . . . . . . . . . . . . . . 99 M. Wolfe, Food Standards Agency, London 5.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 5.2 Importance of temperature monitoring . . . . . . . . . . . . . . . . . . . . . . . 101 5.3 Principles of temperature monitoring . . . . . . . . . . . . . . . . . . . . . . . . 102 5.4 Temperature monitoring in practice . . . . . . . . . . . . . . . . . . . . . . . . . . 105 5.5 Equipment for temperature monitoring . . . . . . . . . . . . . . . . . . . . . . . 116 5.6 Temperature and time–temperature indicators . . . . . . . . . . . . . . . . 126 5.7 Temperature modelling and control . . . . . . . . . . . . . . . . . . . . . . . . . . 130 5.8 Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131 5.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131 6 Chilled food packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 B. P. F. Day, Campden and Chorleywood Food Research Association 6.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 6.2 Requirements of chilled food packaging materials . . . . . . . . . . . 135 6.3 Chilled food packaging materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136 6.4 Packaging techniques for chilled food . . . . . . . . . . . . . . . . . . . . . . . 139 6.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147 6.6 Sources of further information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149 6.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149 Part III Microbiological and non-microbiological hazards 7 Chilled foods microbiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153 S. J. Walker and G. Betts, Campden and Chorleywood Food Research Association 7.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153 7.2 Why chill? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154 7.3 Classification of growth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154 7.4 The impact of microbial growth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156 7.5 Factors affecting the microflora of chilled foods . . . . . . . . . . . . . 157 7.6 Spoilage microorganisms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162 7.7 Pathogenic microorganisms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167 7.8 Temperature control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173 7.9 Predictive microbiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174 7.10 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178 7.11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 179 8 Conventional and rapid analytical microbiology . . . . . . . . . . . . . . . . 187 R. P. Betts, Campden and Chorleywood Food Research Association 8.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187 8.2 Sampling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188 8.3 Conventional microbiological techniques . . . . . . . . . . . . . . . . . . . . 188 8.4 Rapid and automated methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191 Contents vii
vilI Contents 8.5 Microbiological methods- the future 14 8.6 References and further reading H.M. Brown and M. H. Hall, Campden and Chorleywood Food 9 Non-microbial factors affecting quality and safety Research association Introduction 9.2 Characteristics of chemical reactions 3 Chemical reactions of significance in chilled foods 4 Characteristics of biochemical reactions 9.5 Biochemical reactions of significance in chilled foods 233 9.6 Characteristics of physico-chemical reactions 38 9.7 Physico-chemical reactions of significance in chilled foods 238 9.8 Non-microbiological safety issues of significance in chilled oods 243 9.9 Conclusions 248 9.10 References Part Iv Safety and quality issues 0 Shelf-life determination and challenge testing 259 G. Betts and L. Everis, Campden and Chorleywood Food Research Association 10.1 Introduction 259 10.2 Factors affecting shelf-life 10.3 Modelling shelf-life 10.4 Determination of product shelf-life 10.5 Maximising shelf-life 278 10.6 Challenge testing 0.7 Future trends 10.8 References 283 11 Microbiological hazards and safe process design 287 M H. Brown. Unilever Research. Sharnbrook 11.1 Introduction 11.2 Definitions 11.3 Microbiological hazards 11.4 Risk classes 11.5 Safe process design 1: equipment and processes 11.6 Safe process design 2: manufacturing areas 316 11.7 Safe process design 3: unit operations for products 323 11.8 Control systems 328 332 11.10 References 333
8.5 Microbiological methods – the future . . . . . . . . . . . . . . . . . . . . . . . . 214 8.6 References and further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214 9 Non-microbial factors affecting quality and safety . . . . . . . . . . . . . 225 H. M. Brown and M. H. Hall, Campden and Chorleywood Food Research Association 9.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 9.2 Characteristics of chemical reactions . . . . . . . . . . . . . . . . . . . . . . . . 226 9.3 Chemical reactions of significance in chilled foods . . . . . . . . . . 226 9.4 Characteristics of biochemical reactions . . . . . . . . . . . . . . . . . . . . . 231 9.5 Biochemical reactions of significance in chilled foods . . . . . . 233 9.6 Characteristics of physico-chemical reactions . . . . . . . . . . . . . . . . 238 9.7 Physico-chemical reactions of significance in chilled foods . 238 9.8 Non-microbiological safety issues of significance in chilled foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 243 9.9 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 248 9.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 248 Part IV Safety and quality issues 10 Shelf-life determination and challenge testing . . . ............... 259 G. Betts and L. Everis, Campden and Chorleywood Food Research Association 10.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 259 10.2 Factors affecting shelf-life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 260 10.3 Modelling shelf-life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 268 10.4 Determination of product shelf-life . . . . . . . . . . . . . . . . . . . . . . . . . . 270 10.5 Maximising shelf-life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 278 10.6 Challenge testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 279 10.7 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 283 10.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 283 11 Microbiological hazards and safe process design ............... 287 M. H. Brown, Unilever Research, Sharnbrook 11.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287 11.2 Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 290 11.3 Microbiological hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 304 11.4 Risk classes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 307 11.5 Safe process design 1: equipment and processes . . . . . . . . . . . . . 308 11.6 Safe process design 2: manufacturing areas . . . . . . . . . . . . . . . . . 316 11.7 Safe process design 3: unit operations for decontaminated products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 323 11.8 Control systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 328 11.9 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 332 11.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 333 viii Contents
Contents ix 12 Quality and consumer acceptability∴…. SR.PR Durand. hP Foods Ltd 2.1 Introduction 12.2 What defines sensory quality? 12.3 Sensory evaluation techniques 344 12. 4 Determining consumer acceptability 12.5 Future trends and conclusion 351 12.6 Reference 352 13 The hygienic design of chilled foods plant∴…… 355 J. Holah and R H. Thorpe, Campden and Chorleywood Food Research Association 13.1 Introduction 3.2 Segregation of work zones 13.3 High-risk barrier technology 3.4 Hygienic construction 13.5 Equipment 13.6 Conclusion 394 13.7 References 14 Cleaning and disinfection J. Holah, Campden and Chorleywood Food Research Association 14.1 Introduction 397 4.2 Sanitation principles 398 4.3 Sanitation chemicals 14.4 Sanitation methodology 14.5 Sanitation procedures 14.6 Evaluation of effectiveness 416 4.7 Manageme 421 4.8 References 423 15 Total quality management D.J. Rose, Campden and Chorleywood Food Research Association 15.1 Introduction 5.2 The scope of a quality system 433 15.3 Developing a quality system 435 15.4 Implementation 442 15.5 Performance measuring and auditing 15.6 Benefits 448 5.7 Future trends 449 15.8 References and further reading 16 Legislation K. Goodburn, Chilled food Association 16.1 Introduction
12 Quality and consumer acceptability . . . . . ........................ 341 S. R. P. R. Durand, HP Foods Ltd 12.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 341 12.2 What defines sensory quality? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342 12.3 Sensory evaluation techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 344 12.4 Determining consumer acceptability . . . . . . . . . . . . . . . . . . . . . . . . . 349 12.5 Future trends and conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 351 12.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 352 13 The hygienic design of chilled foods plant . . . . . ................. 355 J. Holah and R. H. Thorpe, Campden and Chorleywood Food Research Association 13.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 355 13.2 Segregation of work zones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 357 13.3 High-risk barrier technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 363 13.4 Hygienic construction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 380 13.5 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 389 13.6 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 394 13.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 394 14 Cleaning and disinfection . . ...................................... 397 J. Holah, Campden and Chorleywood Food Research Association 14.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 397 14.2 Sanitation principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 398 14.3 Sanitation chemicals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 402 14.4 Sanitation methodology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 409 14.5 Sanitation procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 414 14.6 Evaluation of effectiveness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 416 14.7 Management responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 421 14.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 423 15 Total quality management . ...................................... 429 D. J. Rose, Campden and Chorleywood Food Research Association 15.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 429 15.2 The scope of a quality system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 433 15.3 Developing a quality system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 435 15.4 Implementation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 442 15.5 Performance measuring and auditing . . . . . . . . . . . . . . . . . . . . . . . . . 446 15.6 Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 448 15.7 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 449 15.8 References and further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 16 Legislation 451 K. Goodburn, Chilled Food Association 16.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 451 Contents ix
x Contents 16.2 Food law is reactive 451 16.3 Food laws and international trade 452 16.4 Chilled foods are 453 16.5 Approaches to legislation 454 16.6 16.7 ATP 457 16.9 European Union 458 16.10 Australia/New Zealand 461 16.11 France 16.12 The Netherland 463 16.13 United Kingdom 16.14 United States 16.15 Summary 16.16 References and further reading 474
16.2 Food law is reactive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 451 16.3 Food laws and international trade . . . . . . . . . . . . . . . . . . . . . . . . . . . 452 16.4 Chilled foods are. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 453 16.5 Approaches to legislation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 454 16.6 Codex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 455 16.7 ATP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 457 16.8 Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 458 16.9 European Union . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 458 16.10 Australia/New Zealand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 461 16.11 France . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 462 16.12 The Netherlands . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 463 16.13 United Kingdom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 464 16.14 United States . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 465 16.15 Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 468 16.16 References and further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 468 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 474 x Contents