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  • Submitted: Mar 31 2014 08:58 PM
  • Last Updated: Mar 31 2014 09:00 PM
  • File Size: 514.16KB
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Download Cook-Chill Processes I – General Design

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cook chill cooking processes



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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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