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.
