Articles
On the Issue of Updating Regulatory Documents when Justifying the Shelf Life of Culinary Products
Authors:
Ekaterina L. Bortsova, Larisa Yu. Lavrova
Abstract:
The ability to respond to changes in consumer demand flexibly and to introduce innovative production methods promptly is an important condition for the competitiveness of public catering enterprises at the present stage of socio-economic development. In this regard, the compliance determination of innovative products with quality and safety requirements is of particular relevance. The article considers the confirmation specifics of expiration dates of culinary products to be considered when introducing intensive freezing of semi-finished products of a high readiness degree with a prolonged shelf life. The research aim is to learn the quality and safety indicators of the semi-finished products assortment of a high readiness degree produced by the method of intensive freezing within the expiration dates.
Keywords:
intensive freezing; shelf life; quality and safety
For citation:
Ekaterina L. Bortsova, Larisa Yu. Lavrova. On the Issue of Updating Regulatory Documents when Justifying the Shelf Life of Culinary Products. Индустрия питания|Food Industry. 2021. Vol. 6, No. 4. Pp. 87–92. DOI: 10.29141/2500-1922-2021-6-4-9
