The Chilled Food Association has relaunched its highly successful website at www.chilledfood.org. With improved navigation and search facilities the newly designed website continues to offer a wealth of information on food safety and hygiene as well as resources for journalists, students, authorities, enforcers and industry. The website provides a unique repository for: guidance (downloads) on safety assurance, hygiene, management, shelf life, and legislation e.g. Microbiological Criteria for Food Regulations 2073/2005/EC; industry information such as market data; chilled food-related events (i.e. courses, conferences and exhibitions); CFA position statements on a variety of issues; and information for students. The website is linked […]
READ MOREFirst woman to chair CFA (8 Mar 2007)
Helen Sisson, Group Technical Director of Greencore Group, has been appointed as the first woman to chair the Chilled Food Association (CFA). Helen has been involved with the CFA for 6 years, including serving on the CFA Executive Committee for the past 3 years. She has 20 years experience within the Food Industry, the majority of which have been spent working with chilled foods. CFA and its members are at the forefront of hygiene standards in chilled food production. These standards are used as the basis of European industry professional guidelines and are promoted worldwide by CFA. CFA is recognised […]
READ MOREAssuring Produce Safety: CFA publishes microbiological guidance for growers – 2nd edition (Nov 2007)
The new revised second edition of CFA’s successful ‘Microbiological Guidance for Produce Suppliers to Chilled Food Manufacturers’ is now available. Aimed at suppliers and growers of fresh, frozen and dehydrated produce – both organic and conventional, the primary aim of this Guidance is to help to minimise food safety risks. The safety of fresh produce is assured primarily by hygienic growing, handling and preparation conditions. By focusing on using risk assessment and Hazard Analysis Critical Control Point (HACCP) in the field, this document provides clear guidance to all growers of produce on the main microbial food safety hazards and their […]
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