Cook Chill for Foodservice and Manufacturing
Guidelines for safe production, storage and distribution
Written by Karen Ferres and Gary Kennedy
Edited and produced by Broadcast Books
Are you involved in, or planning, cook chill food production in your food service operation? Do you manufacture, or are you planning ready-to-eat chilled foods for retail sale? If your answers are yes, then this is the essential resource for you!
Known as the 'Blue Book' within the industry, it stands as the quintessential reference textbook for food technologists, chefs, catering managers, auditors, consultants, and facilities engaged in the intricate art of cook chill processes. This updated second edition reflects the latest in food safety and production, serving the growing cook chill market.
Packed with invaluable insights and expert guidance, including:
Characteristics of different cook chill systems
What makes cook chill food safe and what are the issues?
Cook chill flow charts and descriptions
Equipment used in cook chill operations • Heat treatment tables for various pathogens
Preparing a food safety program or HACCP plan.
The Appendices offer key insights into food microbiology, regulations, pasteurisation, storage, packaging, quality standards, and a comprehensive glossary. A thorough reference list, reading recommendations, and useful websites are also included.
To order a copy of Cook Chill for Foodservice and Manufacturing visit Australian Institute of Food Science and Technology