However, temperature control is not the only technique employed by food manufacturers when ensuring safety and durability. They may use one or more of the following controls either in addition to temperature control or sometimes as an alternative.
- Removing water from the food by drying it or by adding salt and / or sugar etc.
- Reducing the pH of the food by adding an acid or using natural fermentation techniques.
- Smoking the food.
- Using curing salts such as Sodium Nitrate and Sodium Nitrite.
- By using other chemical preservatives such as Sulphur Dioxide,Sorbates and Benzoates.
- Packing the food to exclude air or by replacing the air with a mix of inert gases.
When they use a combination of any of these techniques this is known in the trade as using "Hurdle Technology."
You can find out more about Artisan Food Safety here
And an easy to use catering HACCP plan can be sourced by emailing
artisanfood.angel@gmail.com
