There are many factors which influence the special requirements for control during the manufacture and handling of MA packed chilled foods. These include the perishability of raw materials, the minimal processing often used to maximise sensory quality, the potential for spoilage and food poisoning of perishable food products, the need for a high standard of hygiene and the requirement for adequate temperature control throughout product life.

• Food Hygiene
• Temperature control
• Stock rotation
• Quality assurance tests
• Microbiological testing
• Seal integrity
• Gas analysis
• Online measurement

For more information, register for our Freshline® guide to MAP, or contact us.