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首页> 外文期刊>Food Protection Trends >Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions
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Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions

机译：确保即食（NRTE）产品的安全性：验证消费者烹饪说明的行业准则

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摘要

Not-ready-to-eat (NRTE) prepared food products typically contain one or more components that are uncooked or only partially cooked. Consequently, the ultimate safety of these products depends on their being cooked by the consumer prior to consumption.It is the obligation of the food processor to assure that the cooking instructions provided to the consumer on the label of these products are adequate for their intended purpose. In recent years, a number of cases of foodborne illness associated with such products have brought increased recognition within the industry about the importance of the cooking instructions provided with these products and growing concern by regulatory agencies about their adequacy. A proactive industry initiative has led tothe development and dissemination of substantive guidelines that will help processors validate the safety of their products when their cooking instructions are properly followed by consumers. This guidance document does not dictate exactly how validationmust be performed; rather, it discusses the wide range of factors, especially for microwave ovens, that should be considered when validation testing is performed. Broad industry adoption and adherence to the guideline recommendations should help assurethe adequacy of labeled cooking instructions for NRTE products and the ongoing safety of this category of convenience foods.
机译：未食用（NRTE）制备的食品通常包含一种或多种未煮过或仅部分煮过的成分。因此，这些产品的最终安全性取决于消费者在食用前要进行烹饪。食品加工者有义务确保在这些产品的标签上提供给消费者的烹饪说明足以满足其预期目的。近年来，与此类产品相关的许多食源性疾病案例已使业界越来越认识到这些产品随附的烹饪说明的重要性，并且监管机构也越来越关注它们的适用性。积极的行业倡议导致了实质性准则的制定和传播，这些准则将帮助加工者在消费者正确遵循其烹饪说明的情况下验证其产品的安全性。本指导文件并未明确规定必须执行的验证方式;而是讨论了在进行验证测试时应考虑的广泛因素，尤其是微波炉。业界广泛采用和遵守指南的建议应有助于确保NRTE产品贴有标签的烹饪说明的充分性以及此类方便食品的持续安全性。

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