ABSTRACT
What Are Minimally Processed Foods?................................................................128
Sous-Vide
and Chilled Foods.................................................................................129 The USDA Process Groups...................................................................................129 Shelf-Life of Pasteurized Food .............................................................................131 The Raw Food Contamination Problem................................................................132 Hazards in the Food System .................................................................................133 Manager Control Systems .....................................................................................134 What Food Operations Use Minimally Processed Foods? ...................................134 Raw-and Cooked-Food Performance Standards ..................................................135 Microbiological Control ........................................................................................136 Growth of Vegetative Cells in Food......................................................................138 The Destruction of
Salmonella
in Food................................................................138 What Does a Typical Cooking Process Look Like in Chilled Foods? ................139 Programs That Assure the Production of Safe Food ............................................139 Risk Analysis .........................................................................................................142
