date:Jul 28, 2016
on these new standards for RTE foods and the proposal to increase the amount of testing forListeria monocytogeneson environmental food contact surfaces.
FSM: What are the five steps that refrigerated RTE food manufacturers can take to ensure the safety and quality of their products?
Mitchell:The top five steps can best be illustrated within five stages of food production management: product/process development, Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACC