ShareCooling gallon containers of food in a commercial walk-in refrigerator.
Author(s) : SNYDER O. P. Jr
Type of article: Article
Summary
When cold, ready-to-eat food items are prepared for retail food service operations, major food ingredients should be precooled to 5 °C or less. Precooling major ingredients provides a means of slowing or inhibiting the growth of pathogenic bacteria, thus preventing foodborne illness. The data collected and plotted represent typical cooling of processed, shelf-stable food from a room temperature of 21 to 5 °C in approximately 8 hours.
Details
- Original title: Cooling gallon containers of food in a commercial walk-in refrigerator.
- Record ID : 2000-0775
- Languages: English
- Source: Dairy Food environ. Sanit. - vol. 19 - n. 5
- Publication date: 1999/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Chilling of foodstuffs;
Packaging;
Supermarkets, display cabinets - Keywords: Restaurant; Food; Treatment; Temperature; Ready to use; Mayonnaise; Cold storage; Packaging
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