Chilled and frozen
Probably the most dynamic sector of the food industry, the production of chilled and frozen foods require 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.
We can advise on hygiene issues for high-risk operations,
microbiological risk assessment,
disinfection and cleaning regimes, refrigeration and rapid cooling technology,
amongst many others.
Technical guideline publications cover pasteurisation,
vacuum and modified atmosphere packaging and
Find out more about our Chilled and frozen food Member Interest Group (MIG)
If you would like further information please email us at
firstname.lastname@example.org or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.