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
This document is recommended reading for the CTS Audit a Cook Chill Process training program.
**This publication is currently out of stock.