IAFP to host a Timely Topics Symposium: Prepared, But Not Ready-To-Eat Foods: What You Need to Know - (International Association for Food Protection)
December 10, 2007 – 7:43 pmDes Moines, Iowa — On January 24th, 2008, IAFP in cooperation with the Grocery Manufacturers Association (GMA) and the American Frozen Food Institute (AFFI), will hold a one day Timely Topics symposium in Arlington, Virginia where leading experts will address the food safety-related issues associated with Prepared, But Not Ready-to-Eat Foods.
What are Prepared, But Not Ready-to-Eat Foods or Ready-to-Cook Foods? Most people are not familiar with these terms, but this class of foods comprises a significant portion of the foods consumed in the U.S. Many of these products are convenience foods designed for microwave cooking. The recent food safety-related recalls of pot pies and frozen pizza have focused regulatory, consumer, and industry attention on these products that are partially cooked or contain partially cooked or raw ingredients. Some of these products may appear ready-to-eat.
The epidemiology of recent outbreaks, the regulatory position on this class of foods and consumer perceptions and […]
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