292 Chilled foods Table 11.1 Risk classes of chilled foods Risk Typical Critical Relative Required minimum Required manufacturin class shelf-life hazard risk eat treatment MA HA HCA 1 1 week Infectious High Customer cook pathogens ( minimum70°C, 2 1-2 weeks Infectious Low Pasteurization by pathogens manufacturer minimun70° 3 >2 weeks Infectious Low Pasteurization by manufacturer and spore- ( minimun90°C, O min aste manufacture minimun90°C 10 min) meat, fish etc; Class 2 ts made from a mixture of Class 3: Products cooked or baked and assembled or primary Products cooked in-pack senic area; HCA: High-care area. vide and other foods with preservation and pasteurisation combinations that ensure long shelf-lives under chill conditions. These products are processed to free them of spoilage bacteria and pathogens capable of growth at chill temperatures, and hence allow very long shelf-lives(42 days or so). Therefore processing, handling and packaging must specifically ensure that they are free of infectious pathogens and the spore-forming pathogens capable of growing under chilled conditions. There is still a lack of knowledge on realistic safety boundaries and the risks associated with these products, with respect to the most severe hazard non-proteolytic Clostridium botulinum (Peck 1997). The determinants of effectiveness of complex combination preservation system that rely on mild heating and chilled storage are not fully understood 11.2.3 Safety and quality control Good manufacturing practice Good manufacturing practice(GMP) covers the boundaries and fundamental principles, procedures and means needed to design an environment suitable for the production of food of acceptable quality. Good hygienic practice(GHP) describes the basic hygienic measures that establishments should meet andvide and other foods with preservation and pasteurisation combinations that ensure long shelf-lives under chill conditions. These products are processed to free them of spoilage bacteria and pathogens capable of growth at chill temperatures, and hence allow very long shelf-lives (42 days or so). Therefore processing, handling and packaging must specifically ensure that they are free of infectious pathogens and the spore-forming pathogens capable of growing under chilled conditions. There is still a lack of knowledge on realistic safety boundaries and the risks associated with these products, with respect to the most severe hazard non-proteolytic Clostridium botulinum (Peck 1997). The determinants of effectiveness of complex combination preservation systems that rely on mild heating and chilled storage are not fully understood. 11.2.3 Safety and quality control Good manufacturing practice Good manufacturing practice (GMP) covers the boundaries and fundamental principles, procedures and means needed to design an environment suitable for the production of food of acceptable quality. Good hygienic practice (GHP) describes the basic hygienic measures that establishments should meet and Table 11.1 Risk classes of chilled foods Risk Typical Critical Relative Required minimum Required manufacturing classa shelf-life hazard risk heat treatment classb MA HA HCA 1 1 week Infectious High Customer cook ✓ (✓) pathogens (minimum 70ºC, 2 min.) 2 1–2 weeks Infectious Low Pasteurization by ✓ ✓✓ pathogens manufacturer (minimum 70ºC, 2 min.) 3
2 weeks Infectious Low Pasteurization by ✓ ✓ pathogens manufacturer and spore- (minimum 90ºC, formers 10 min.) 4
2 weeks Spore- Low Pasteurization by ✓ ✓ formers manufacturer (minimum 90ºC, 10 min.) Notes a Class 1: Raw chill-stable foods, e.g. meat, fish etc.; Class 2: Products made from a mixture of cooked and low-risk raw components; Class 3: Products cooked or baked and assembled or primary packaged in a high-care area; Class 4: Products cooked in-pack. b MA: Manufacturing area; HA: Hygienic area; HCA: High-care area. 292 Chilled foods