Chilled and frozen

Probably the most dynamic sector of the food industry, the production of chilled and frozen foods requires knowledge of safety and hygiene issues, as well as product development and formulation skills. Although the microbiological hazards associated with chilled foods are well recognised, frozen foods can also present a problem.

Help from Campden BRI comes in the form of advice on hygiene issues for high-risk operations, microbiological risk assessment, disinfection and cleaning regimes, and refrigeration and rapid cooling technology, amongst many others, as well as on legal requirements and constraints.

Technical guideline publications cover pasteurisation, vacuum and modified atmosphere packaging and shelf-life determination.