date:Jun 08, 2016
al and physical hazards in the refrigerated food business than we would be if we were in the frozen food business. What makes microbiological hazards a bigger concern is that a lot of refrigerated foods do not have kill step and these foods are held at a temperature for periods of time that would allow slow numbers, or safe numbers, of these organisms to grow to levels at which they would make someone sick.
I would mention that allergens are a very important area of non-bacterial concern. Aller