Categories
Cold chain, thawing methods, shelf life, packaging and food safety practice in the kitchen.
16 articles
Mandatory and voluntary symbols, snowflake and star ratings, the food-contact mark, recycling codes, halal and organic logos, allergens and date wording.
5 min read
Two separate risks in refreezing, the temperature rule, partly thawed food, texture loss, cooking before refreezing and business rules.
6 min read
How vacuum works, halting oxidation, which microorganisms it stops, its relation to the cold chain, gains by product group and its limits.
5 min read
The links of the cold chain, the time-temperature relationship, cumulative effects, differences between frozen and chilled, and detecting breaks.
5 min read
How MAP works, the role of three gases, mixtures by product group, the difference from vacuum, packaging materials and what changes after opening.
5 min read
The seven principles, the difference between a critical control point and a prerequisite programme, how limits are set, record keeping and small-business use.
6 min read
How freezer burn forms, which foods develop it fastest, packaging and temperature measures, and whether affected food can still be used.
5 min read
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