Doc. 29 Hygienic design of packing systems for solid foodstuffs
First Edition, December 2004 - This document addresses packing systems of solid food products and supplements earlier guidelines. Solid food is characterised as having a water activity of >0.97, low acid, not pasteurised or sterilised after packaging, and distributed through the cool chain. Examples include fresh meat and some meat products, cheeses, ready meals, cut vegetables, etc. Hygiene requirements of the packaging operations, machinery as well as personnel, are described and reference is made to the American Meat Institute's principles of sanitary design. See also Docs 3 and 11.
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Hygienic design of packing systems for solid foodstuffs | English Version