| FOOD CATEGORY | REASONS FOR USING HPP | HPP CONDITIONS | FOR PROCESSING IN‐PACK (final retail package) | FOOD STORAGE INSTRUCTIONS TO FOOD BUSINESS OPERATOR | |||||
|---|---|---|---|---|---|---|---|---|---|
| Food category (sector) | Brief description of the food type on which HPP is used. Please insert one row for each food type | Relative importance of this food type being HPP in comparison to other food types on which HPP is used | Primary reason for using the HPP technology for the commodity listed | Secondary reason for using the HPP technology for the commodity listed | Target pressure range (in MPa)/treatment time once target pressure reached (in min)/water temperature before HPP treatment (in °C)( a ) | What are the packaging conditions? | Which is the packaging material used( b )? | Temperature (°C) | Shelf‐life |
|
Options: ‐high ‐medium ‐low |
Options: ‐to increase product safety (i.e. inactivate pathogenic microorganisms) ‐to extend product shelf‐life (i.e. inactivate spoilage microorganisms) ‐other (please specify) |
Options: ‐to increase product safety ‐to extend product shelf‐life ‐other (please specify) |
Example: 400 MPa/5 min/21°C OR 400 MPa/5 min/unknown |
Example: vacuum‐packaged | |||||
| Meat and meat products | E.g. Fresh meat, minced meat, heat treated meat product, fermented meat product, cured or not‐cured meat product, mechanically separated meat (MSM), OTHER (please specify) | ||||||||
| Fruit, vegetables, juices and other products thereof | E.g. acid (pH < 4.5) or non‐acid (pH > 4.5) fruit/vegetable juices, pre‐cut fruit, fruit salad, guacamole, sweets, OTHER (please specify) | ||||||||
| Milk | E.g. raw skimmed or whole fat milk from cow or other species, OTHER (please specify) | ||||||||
| Cheese | E.g. raw milk cheese, pasteurised milk cheese (type), OTHER (please specify) | ||||||||
| Dairy products (other than cheeses) | E.g. yoghurt, OTHER (please specify) | ||||||||
| Fish and fishery products | E.g. fresh fish, fish salads, surimi, fish proteins, OTHER (please specify) | ||||||||
| Crustaceans, shellfish, molluscs and products thereof | E.g. oysters, lobster, crab, OTHER (please specify) | ||||||||
| Mixed food/composite product | |||||||||
| Other food category | |||||||||
If for each food category a range of different parameters are used, please provide the range (e.g. min, typical, max). If there are inter‐relationships between, e.g. the time, pressure and temperature applied, please describe these inter‐relationships and how the different parameters are combined to bring about the desired effect on the food.
If a plastic is used, please provide the polymer type, whether the food contact material (FCM) is a monolayer or a multilayer and the layer thickness(es). If other materials than plastics are used, please describe them.