Harper Adams University College
F3(b). Artificial Trans Fat Removal
1 January, 2013
Submitted: 16 March, 2012
We understand the risks associated with trans-fats, and we have eliminated them from food prepared onsite. We use phase as an alternative to hydrogenated vegetable oil and in other areas of food preparation we use low fat and fat free dairy products. We aim to investigate the use of trans-fats in food purchased from external suppliers, which includes packaged cakes, biscuits, muffins and pre-made sandwiches, and reduce the sale and use of these products by April 2012.