Food Standard and Quality Control

Lesson 06 : Factors affecting food quality


Those foods which need to be stored under controlled temperature such as Milk and milk products, vegetables, fish, meat, poultry, prepared meals must be kept at low temperatures throughout processing, transport, storage and final sale.

Maintaining low temperatures is indispensable to transporting milk both prior to and after processing. Any delay in transport diminishes the shelf life of consumer products. In the retail outlets, liquid milk products (unless sterilized) are maintained at low temperatures both in storage and in consumer displays. To ensure proper procedures are carried out, temperatures are constantly monitored by thermometers on storage and transport tanks for raw milk, as well as thermometers and temperature-recording devices on delivery trucks, and at retail storage and sales locations.

Last modified: Thursday, 16 February 2012, 7:17 AM