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Cook-Chill Processes I – General Design

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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.

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