chilledfoodassociation
Best Practice in the Preparation of Beetroot and Onion for Minimally Processed RTE Applications
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A number of Chilled Food Association (CFA) members manufacture minimally processed, ready-to-eat (RTE) products. These may contain a variety of fruit, salad and vegetable ingredients. CFA members recognise that the ingredients used may vary in terms of their microbiological risk profile and, therefore, the type of processing necessary to ensure an appropriate level of food safety. Members have highlighted a need to focus particularly on certain raw material ingredients where the edible portion of the product is grown in the ground. In particular, beetroot and onion (when minimally processed for an RTE application) are seen as challenges and potential Listeria contamination sources.
CFA has published several documents providing guidance to manufacturers for the handling and decontamination of a range of raw materials. The advice given in these documents, if applied as intended, provides guidance relevant to the processing of beetroot and onion for RTE applications. This guidance sets out a strategy to help minimise potential Listeria contamination. It includes a checklist of points to address when visiting a supplier, a comprehensive list of the risks to be aware of and the procedures that should be followed to minimize or eliminate this risk.
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Chilled food production in the UK is one of the world’s fastest-growing, most innovative and advanced food sectors. Currently worth more than £10bn, it employs more than 100,000 people at 130 sites and each year puts 15,000+ different foods on shelves. CFA represents many of the UK’s biggest chilled food manufacturers.
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The Chilled Food Association (CFA), the people behind Chilled Education, represents some of the biggest UK chilled food manufacturers. Established 35 years ago, its members supply major retailers with foods ranging from sandwiches and prepared salad to chilled prepared meals and desserts.