296 Chilled foods Raw material Intermediate Stor Primary Packaging HYGIENIC Chilling Distribution Fig 11.4 Typical flow diagram for the production of chilled foods cooked in their own ackaging prior to distribution. ( Class 4) HACCP has promoted a shift in emphasis from end-product inspection and testing to preventive control of hazards at all stages of food production, but especially at the critical control points(CCPs). As such, it is a management technique ideally suited to the manufacture of chilled foods, where manyHACCP has promoted a shift in emphasis from end-product inspection and testing to preventive control of hazards at all stages of food production, but especially at the critical control points (CCPs). As such, it is a management technique ideally suited to the manufacture of chilled foods, where many
  
 
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#     Fig 11.4 Typical flow diagram for the production of chilled foods cooked in their own packaging prior to distribution. (Class 4) 296 Chilled foods