Cooling of Cooked and Smoked Fish in Retail Displays - Report of Laboratory Trials

Summary

From April 1993 Retailers will find it difficult to comply with the Food Hygiene (Amendment) Regs which will require mongers to keep cooked and smoked fish products at or below 5 degrees centigrade. These products cannot be directly iced because of the adverse effect of appearance and texture. This work was carrid out with the aim of developing a simple, inexpensive storage and display system for these products in a retail environment, applicable to both shops and retail vans.

Author

• R. Watson

Publication Reference No.

IR1424

Publication date

01 August 1992