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Prepared and Catered foods |
| With prepared foods, the rate of deterioration depends on the ingredients and varies considerably from one product to another.
Take meat-based ravioli or lasagna, for example. The meat spoils at a different rate than the pasta. One of the major challenges associated with prepared foods is how to avoid introducing microbial contamination during the manufacturing process. To achieve this, manufacturers must ensure the highest standards of hygiene and the highest quality raw materials.
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