Cook-Chill Processes II - Food Service Applications
Started by Simon, Mar 31 2014 09:03 PM
File Name: Cook-Chill Processes II - Food Service Applications
File Submitter: Simon
File Submitted: 31 Mar 2014
File Category: Guidance & Reference
The document is applicable to Food business operators (FBOs) involved in the preparation and direct sale or supply of products directly to consumers, e.g. food service operations such as restaurants, hospitals etc.
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!