 | 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 This document is recommended reading for the CTS Audit a Cook Chill Process training program. |
|
Comments are closed.
|
Categories/
|
RSS Feed
