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Description
(Text)
This study was conducted on processed/finished raw materials (five vegetables i.e. tomato, aubergine, mushroom, onion and pepper) in vegetable preparation section at Katsouris Fresh Food Ltd, Abbeydale road site, London where different type of vegetables are processed in different size and shape for delivery to high care/risk zone for making ready to eat meals and Indian snakes. This company had a generic suppliers' raw vegetable specification but had no any final processed vegetables specification, especially above of those raw materials. But it's a big issue for the company that they should have a final raw vegetables specification for better understanding about product defects and its tolerance, the size of the unit, the presence of extraneous vegetables matter, foreign bodies, shelf life of the finished materials, microbiological standards, packaging, nutritional information and above all entire raw vegetables processing to food processors as part of company's raw material quality assurance system.
(Author portrait)
Author completed the paper in 2011 for his academic research dissertation purpose at Katsouris Fresh Food Limited, UK. He completed his MSc from London South Bank University, UK on Food Safety and Control in 2011 and another MS and BSc on Horticulture and Agriculture from Sher-e-Bangla Agricultural University, Dhaka in 2007 & 2005 respectively.
