Evaluation of additions related to "vacuum preparation" to the generic self-checking guide G-044 for the B2C sector
- Feys, K. , Diaz-Iglesias, Y. , Geeraerd-Ameryckx, A. , Herman, L. , Van Hoorde, K. , Devlieghere, F. , Houf, K. , Veys, P. & De Zutter, L. (2024). Evaluation of additions related to "vacuum preparation" to the generic self-checking guide G-044 for the B2C sector. Food Risk Assess Europe, 2: (1), 1-34.
| Type | Journal Article |
| Year | 2024 |
| Title | Evaluation of additions related to "vacuum preparation" to the generic self-checking guide G-044 for the B2C sector |
| Journal | Food Risk Assess Europe |
| Label | U12-0151-Veys-2024 |
| Volume | 2 |
| Issue | 1 |
| Pages | 1-34 |
| Abstract | The Scientific Committee has evaluated the additions related to “vacuum preparation” to the generic self-checking guide G-044 for the B2C sector. It is advised that the recommendations in this opinion be taken into account during the revision of the self-checking Guide G-044. For vacuum preparation the Scientific Committee recommends applying the following rule: limit the time that food is kept at 5°C – 55°C during preparation to a maximum of 4 hours. These 4 hours include all the time periods for preparation (including marinating, seasoning, preheating, portioning, sauces, etc.) of the food so that it can be packaged, put under vacuum, and heated in the vacuum packaging. To deviate from this rule, one's own risk analysis must demonstrate that it is safe to do so. It is recommended to conduct further studies on the temperature gradient throughout the food (from the surface to the core) during the heating phase (5°C – 55°C) of vacuum preparation. It is important to conduct this study on foods of differing thicknesses and of differing natures (meat, vegetables, mixed preparations, etc.) and at (worst-case) temperatures applied in practice. If there is new knowledge available regarding the possible temperature gradient during the heating phase when using vacuum preparation at low temperatures, a re-evaluation by the Scientific Committee is possible. |
| Fichier | |
| Lien | https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/fr.efsa.2024.FR-0016 |
| Authors | Feys, K., Diaz-Iglesias, Y., Geeraerd-Ameryckx, A., Herman, L., Van Hoorde, K., Devlieghere, F., Houf, K., Veys, P., De Zutter, L. |
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