qEncompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager's chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settingsq--The declared pack volume is 250 ml. ... Sugar syrup and vegetable oil are metered first into the mixing tank followed by manual additions of acetic acid, double ... 3.4.3 Food safety To ensure product safety, a HACCP study is carried out based on the principles published by the Codex Commission on Food Hygiene (2009), anbsp;...
|Publisher||:||John Wiley & Sons - 2015-05-06|