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Guidelines on good manufacturing practice for high pressure processed foods 2011

 

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Ensure that you understand the key characteristics of high pressure processing, and take advantage of this major opportunity for producing high quality, safe food

This guide explains the principles of high pressure pasteurisation and shows how it should be validated and controlled to produce high quality and safe food. The guideline combines the key practical findings from a 5-year European Union research programme with industry experience from both equipment and food manufacturers. It provides processors with a new opportunity for producing higher-quality food, and others in the food supply chain with an understanding of the issues involved in further developing this technique.

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