Posted 31 March 2014 - 08:58 PM
File Name: Cook-Chill Processes I – General Design
File Submitter: Simon
File Submitted: 31 Mar 2014
File Category: Guidance & Reference
The document is applicable to Food business operators (FBOs) processing batches of heat-chill pre-packaged foods under static heating conditions which are distributed to retail food businesses. These foods will require chilled storage at 5 degC (recommended ≤ 3 o C) to maintain shelf-life during distribution, display and sale. Contains an excellent analysis of cooking microbiological requirements and their related Process Validation.
Click here to download this file
Need food safety advice?
Relax, you've come to the right place…
The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.
All that we ask is that you observe the following:
1. No spam, profanity, pornography, trolling or personal attacks
2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!