Chill out.

The Chilled Food Association has just published the new edition of its Best Practice Guidelines for the Production of Chilled Food.

The Guidelines set out guidance for the production of chilled foods in line with EU food hygiene legislation and provide the fundamental principles for the design of safe manufacturing operations.

They cover GMP, HACCP implementation and beyond as well as regulatory requirements. They illustrate good practice and include information on main hazards, control measures, HACCP systems, shelf life assessment, how to determine minimum classes of hygiene on the basis of product design and usage, hygiene area standards, regulatory requirements and best practice in traceability.

The Guidelines provide specific detail supplementing the British Retail Consortium Global Standard for Food, interaction with the International Food Standard, and provide new information and additional sections over the previous edition.

The Guidelines can be purchased for 100.00 [pounds sterling] by calling the TSO and quoting ISBN 0117022837, or by visiting the TSO webshop.

Contact TSO on tel: [phone] or visit www.tsoshop.co.uk/bookstore.asp

Contact The Chilled Food Association on tel: [phone] or visit www.chilledfood.org