Guidance on date marking and related food information : part 2 (food information) Universiteit Gent Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
A risk-based approach was used to develop guidance to be followed by food business operators (FBOs) when deciding on food information relating to storage conditions and/or time limits for consumption after opening a food package and thawing of frozen foods. After opening the package, contamination may occur, introducing new pathogens into the food and the intrinsic (e.g. pH and a(w)), extrinsic (e.g. temperature and gas atmosphere) and implicit ...