The UK is the most advanced chilled food industry in the world not only because of the volume and range of foods and the special nature of the UK market but also because of its approach to food safety, standards and management systems.
Hygiene and safety standards in UK chilled food manufacturers premises are amongst the best in the world with a full Hazard Analysis Critical Control Point (HACCP) approach, implementation from farm to fork, strict temperature controls and full traceability of raw materials. The CFA 'Best Practice Guidelines' are the basis of the European Chilled Food Federations operating recommendations for manufacturers and its principles are part of the British Retail Consortiums Global Standard for Food.
Generally chilled prepared foods comprise several ingredients and cover a variety of products such as pizzas, sandwiches, recipe dishes, soups and salads, which are ready to eat, ready to reheat or ready to cook. Where possible they are made from UK seasonal raw materials but, as production is year round, where overseas sources are also used these must also meet UK standards.
Chilled foods are made to order using Just-In-Time systems. Manufacturers, therefore, operate short production runs with products often made on the day of delivery. Unlike many other countries, UK chilled foods have very short shelf lives, typically from 1-10 days.
Because most chilled foods are made for retailer brands, manufacturers have close working relationships with their retail customers and this helps to underpin a robust supply chain.
