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COOK CHILL CATERING.

Author(s) : ARMSTRONG R.

Summary

THE PROCESS IS DISCUSSED AND STORAGE TEMPERATURES OF 273 TO 276 K (0 TO 3 DEG C) ARE PROPOSED FOLLOWING AIR BLAST CHILLING AT 270 TO 266 K (-3 TO -7 DEG C) AND SUBSEQUENT DISTRIBUTION IN INSULATED CONTAINERS. THE DEPARTMENT OF HEALTH GUIDELINES ARE GIVEN AND THE COOK CHILL PROCESS IS DISCUSSED IN THIS CONTEXT. THE CHILLING OF LARGE ROASTED MEATS AND POULTRY CAUSED PROBLEMS BUT COULD BE ALLEVIATED BY PARTIAL CHILLING, SLICING, FOLLOWED BY FURTHER COOLING. GIVEN GOOD HYGIENE AND CHILLING PRACTICE, AT LEAST 3 TO 4 DAYS USEFUL STORAGE LIFE IS POSB. G.R.S.

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Pages: 1986-3

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Details

  • Original title: COOK CHILL CATERING.
  • Record ID : 1988-1114
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 489-496; 6 tabl.; 8 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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