Guidelines for validation of consumer cooking instructions for not ready-to-eat products - (International Association for Food Protection)
February 1, 2008 – 5:16 pmDetermining the validity of the consumer cooking directions for not-ready-to-eat (NRTE) food products is an important and effective tool for ensuring the safe consumption of these products by consumers. Unlike ready-to-eat (RTE) products, which are safe to consume in the form purchased by consumers, NRTE products require cooking by consumers for safety. Several foodborne illness outbreaks due to undercooked raw, breaded poultry products have occurred in the last few years. Concerns over NRTE products intensified during the summer of 2007 when NRTE products such as pot pies and pizzas were implicated in foodborne illness outbreaks. A Grocery Manufacturers Association working group has developed guidelines for the validation of consumer cooking instructions. The guidelines primarily describe validation through temperature studies, including determination of the number of samples to test, factors affecting the outcome of the test, and the evaluation of test results. Factors related to both the product and the type […]
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