![]() Recognition of the perishability of these products has led to the common practice of "sell by date" labeling as a means of alerting distributors and consumers to the products' limited shelf-life. However, the high acidity of cottage cheese and fermented milks and the high heat treatment given to ultrapasteurized milk permits somewhat longer shelf-life. Even under conditions of good production, processing, distribution, and storage (including care in the home) such changes are inevitable and may be expected to occur within two to three weeks or less. Microbial growth in the more perishable dairy products, i.e., pasteurized milks, condensed milks, ice cream mixes, creams, cottage cheese, and fermented milks, often results in development of objectionable flavors and textural changes. Sugar, Cocoa, Chocolate, and Confectioneries P.īottled Water, Processing Water, and Ice V. Water Activity-Controlled Canned Foods M. ![]() Raw (Eviscerated, Ready-To-Cook) Poultry E. The following foods and food groups are included in this chapter in the order in which they are listed below: A. Although the organization of the individual sections of this chapter may vary for each of the foods or groups of foods, the subcommittee has attempted to address the following basic issues in each section: (1) the sensitivity of the food product(s) relative to safety and quality, (2) the needs for a microbiological standard(s) and/or guideline(s), (3) assessment of information necessary for establishment of a criterion if one seems to be indicated, and (4) where the criterion should be applied. ![]() The subcommittee elected not to give specific recommendations relative to microbiological limits but chose instead to emphasize that any criteria that are developed should be realistic and should be based on relevant background information. In this chapter recommendations are given regarding the need or lack thereof for microbiological criteria for each of 22 food products or groups of products. My freight terminal covers most of both commercial and industrial buildings.In preceding chapters, conditions necessary for establishing meaningful microbiological criteria were presented. Just reread your text again, also make sure your Freight Terminal has catchment to Industrial Areas or another line that fullfills that requirement, otherwise it wont start producing. ![]() Originally posted by keodosDrpyB:Edit: Check the last sentence first :) What you also could try (I cant gurantee that it'll work since I've not tested it enough so its subjective) is to send your train to the station that should be producing goods, wait till it left the station and reverse it to send it back again till the Factory starts producing. If your problems falls into this category, I'd advice you to start new Lines with way less tansport capacity, to kick the production off, and then adapt gradualy to your demands. Other than that, it can seem to take a lot of time before the game realizes what you're trying to do, sometimes more than a month (I slowed the game down to 8s a day, 2s is standard). The only time I encountered something similar, was when I had allready set up a transportline via road between two Factories, those where going pretty smoothly, but I wanted to add up on the Input and plunked down a train line that could haul a lot of cargo, just to find out that the trainstation would only recieve the excess goods after the road station had been filled up, which only happend after I selled a load of trucks.
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