Cook-Chill Processes I – General Design
Started by Simon, Mar 31 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.
What should be included in a cook validation?
Packaging of pre cook chicken already approved by USDA
Ready to eat or ready to cook?
Washing basil for ready to cook pizza sauce
HARPC HA - ready-to-cook finished good but lethality steps
Validating and verifying Steam used to cook food
Can I validate a 6 log reduction cook process that is less than 70°C for 2 minutes?
Intended to export ready to eat and ready to cook food to UK
Exporting of Ready to Cook Items to US
New job - low risk to cook-chill/frozen - HELP!