IAFP Presents
In cooperation with Grocery Manufacturers Association (GMA) and American Frozen Food Institute (AFFI)
Prepared, But Not Ready-To-Eat Foods- What You Need to Know
January 24, 2008
9:00 a.m.-3:45 p.m.
Doubletree Hotel Crystal City
Arlington, VA
Convenors: Stan Bailey and Vickie Lewandowski
On January 24th, 2008, IAFP in cooperation with the Grocery Manufacturers Association (GMA) and the American Frozen Food Institute (AFFI), will hold a one day Timely Topics symposium in Arlington, Virginia where leading experts will address the food safety-related issues associated with Prepared, But Not Ready-to-Eat Foods.
What are Prepared, But Not Ready-to-Eat foods or Ready-to-Cook Foods? Most people are not familiar with these terms, but this class of foods comprises a significant portion of the foods consumed in the U.S. Many of these products are convenience foods designed for microwave cooking. The recent food safety-related recalls of pot pies and frozen pizza have focused regulatory, consumer, and industry attention on these products that are partially cooked or contain partially cooked or raw ingredients. Some of these products may appear ready-to-eat.
The epidemiology of recent outbreaks, the regulatory position on this class of foods and consumer perceptions and expectations will be discussed. Additional presentations will describe issues associated with microwave ovens, microwavable foods, validating cooking instructions and appropriate labeling for consumers. The symposium will conclude with a comprehensive round table discussion where knowledge gaps for safe preparation and handling of prepared, but not ready-to-eat foods will be identified.
|
