CFA’s suite of best practice publications provides guidance to both growers and producers of chilled, minimally processed, ready to eat (RTE) food, helping ensure risks are minimised throughout the food chain..
The latest in the portfolio is designed for chilled food producers using raw salad and vegetable ingredients where the edible portion is grown in the ground and the final foods are RTE.
‘CFA: Best practice in the preparation of beetroot and onion for minimally processed, RTE applications’ focuses on those two ingredients to help minimise challenges regarding potential Listeria contamination. It is important that businesses are aware of any specific risks for these types of ingredients when used raw in RTE foods, and understand why they can occur, to enable them to focus on particular handling and processing steps designed for their mitigation. In addition to providing specific best practice guidance on risk management for beetroot and onion, the principles can be applied to other minimally processed, RTE ingredients where the edible portion is grown in the ground – such as carrots and spring onions.
The guidelines are available now as a free download.
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October 2022