AIFST "Blue Book" Cook Chill reference text book

AIFST 
Blue Book

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Cook Chill for food service and manufacturing.
Guideline for safe production, storage and distribution.
(Commonly referred to as the “Blue Book”)
This guideline / book is the industry reference textbook for food technologists, auditors, consultants and facilities who operate a cook chill process.
This resource has important information such as potential pathogens in cook chill operations,  characteristics of different cook chill systems ( sous vide, short shelf life, extended shelf life, equipment used in cook chill operations and heat treatment tables for various pathogens.It is available for sale from AIFST for $16.50
https://www.aifst.asn.au/career-centre/aifst-books
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​This document is recommended reading for the CTS Audit a Cook Chill Process training program.

**This publication is currently out of stock