Introduction to chilled foods. Part 1 Raw materials and products: Raw material selection: Fruit, vegetables and cereals; Raw material selection: Dairy ingredients; Raw material selection: Meat and poultry; Raw material selection: Fish; Non-microbial factors affecting quality and safety; Chilled foods packaging: An introduction; Modified atmosphere and active packaging of chilled foods. Part 2 Technologies and processes in the supply chain: Microbiological hazards and safe design; Non-microbiological hazards and safe process design; The hygienic design of chilled food plants and equipment; Cleaning and disinfection of chilled food plants and equipment; Operation of plants manufacturing chilled foods; Refrigeration, storage and transport of chilled foods; Temperature monitoring and measurement. Part 3 Microbiological hazards: Chilled foods microbiology; Predicting the behaviour of micro-organisms in chilled foods; Conventional and rapid analytical microbiology. Part 4 Safety and quality management: Shelf-life of chilled foods; Sensory quality and consumer acceptability; Management of product quality and safety; Legislation and criteria.