ers’ homes, AFFI is working to develop a Web site (www.microwaveovenfacts.com) where consumers can find links to locate the wattages of their oven as well as to locate information regarding microwave cooking and food safety. Clearly, microwave cooking has come a long way in the past thirty years, and there will no doubt be many innovative improvements in the next thirty. Consumers will continue to look for convenience and quality when choosing frozen or refrigerated products and will continue to expect that safety is “built-in.” It is crucial that food processors, microwave manufacturers, retailers and other stakeholders continue to work together to meet those expectations. AFFI will continue to work with and for the industry to build on the achievements discussed here, and to make microwave cooking easier, safer and more reliable than ever. REFERENCES 1. American Frozen Food Institute. 2007. Cooking with microwave ovens: Nutrition and food safety considerations. Available upon request. 2. American Frozen Food Institute. 2008. Recommended guidelines for the labeling of microwave cooking instructions. Available at:http://www.affi.com/index. asp?sid=15. Accessed November 4, 2008. 3. Grocer y Manufacturers Association. 2008. Guidelines for validation of consumer cooking instructions for not-ready-to-eat (NRTE) products. Available at: http://www.gmabrands.com/publications/121894_1.pdf. Accessed November 4, 2008. 2009 MEMBER GUIDE ¤ www.foodprotection.org Advancing Food Safety Worldwide® IAFP’s Member Guide is Now Available Online FEBRUARY 2009 | FOOD PROTECTION TRENDS www.foodprotection.org 79http://www.microwaveovenfacts.com http://www.affi.com/index.asp?sid=15 http://www.affi.com/index.asp?sid=15 http://www.gmabrands.com/publications/121894_1.pdf http://www.gmabrands.com/publications/121894_1.pdf http://www.foodprotection.org http://www.foodprotection.org