Scope, Purpose and Areas of Interest

Terms of reference of the Technical Advisory Panel relating to the Heat Preserved Foods Panel shall be as noted in the general recommended terms of reference and constitution of the Panels.

Scope

Current and future issues relating to any food where shelf life is extended by application of a heat process.

Purpose

• To share non-confidential information about issues, trends and knowledge gaps relating to heat preserved foods.
• To foster understanding of technical issues relating to heat preserved foods.
• To provide guidance to CCFRA and others on priority areas within heat preservation of foods that require further study.
• To review and mentor CCFRA projects relevant to the panel.

Areas of Interest

In-pack sterilisation of foods, for example: Innovative equipment or techniques for carrying out food sterilisation processes, including combined technologies such as high pressure and heat. Developments in process validation methods. New ingredients. Spoilage or safety incidents.

Aseptic technology, for example: New packages or equipment for aseptic processing. Developments in process validation methods.

Heat pasteurisation of high acids foods, for example: Models for product stability, definition of heat process requirements.

Heat pasteurisation of chilled foods, for example: Developments in technical standards.

Packaging issues specifically relating to heat preserved foods, for example: Developments in pack formats, assessment of closure quality, post process recontamination risks, migration risks, developments in pack convenience.