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- Submitted: Mar 31 2014 08:58 PM
- Last Updated: Mar 31 2014 09:00 PM
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Download Cook-Chill Processes I – General Design
cook chill cooking processes
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.
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