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Food Shelf Life

November 9, 2015 | biocare

Food shelf life can be safely extended without loss of quality or safety by utilising a process described as super chilling which reduces food temperature to a partially frozen state of – 2ºC. Food which is stored at this low temperature can be returned to the chill chain for preparation or serving as required.

By using this partially frozen technique the shelf life of food such as prawns can be extended from 10 days to 22 days without loss of sensory value or quality. The main advantage of super chilling for caterers is that food can now be prepared for stock rather than to order due to the foods extended shelf life.

Ref. FSA-Nov 15