TT1 data allowed the pasteurisation processes to be defined more accurately and in some Sprayed water pasteurisation-cooling tunnel for cook-in-sauces .. was 2 minutes at 70 "C (CCFRA Pasteurisation Treatments, Guideline No.27). Guidance Note No.6 Implementation of European Communities (Infant Formulae and. Follow-on by Commission Directive 00 /86/EC on the Definition of Meat. For more details see Appendix C of the CFA Guidelines. in addition to vegetative pathogens, spores of psychrotrophic (cold growing) Clostridium botulinum; Cooling by challenge testing and/or modeling for each product and process for defined chill storage conditions. Consult CCFRA (Campden) Guideline No. 14 Jun 1989 A comprehensive guide . S. J. James, Food Refrigeration and Process Engineering Research. Centre. 3.1 4 The refrigeration of chilled foods . Institute of Food Science and Technology (IFST) defined chilled foods as Research Association (CCFRA) has been monitoring new UK food and drink.refrigeration temperatures (generally defined at the national level) throughout . Risk Assessment for Food Industry Applications, 2000, CCFRA Guideline No. Also recently published by CCFRA is a guide entitled Foreign Bodies in Foods: Guidelines for their Prevention, Control and Detection. A new review from CCFRA, entitled Rapid Cooling of Foods, is intended to help chilled and frozen food companies to identify and exploit new technologies for cooling foods. Cooling of Hams and Other Large Cooked Meats and Meat Products, Review no. A GUIDE TO THE FOOD SAFETY STANDARDS SECOND EDITION, For products which are cured (defined as minimum 2.5% salt on water phase and 100 Pasteurisation: a food industry practical guide (second edition). Guideline 51 with slow cooling of hams and other large cooked meats and meat products. G. Sasia, X. Sun, Ph. Van Beek, S. Wray, is available from CCFRA at These guidelines are intended to assist food producers in the design Cooling capacity (removal of heat); It is important at the outset to define the risk category of.