altAre you involved in, or planning, cook chill food production in your foodservice operation?
Do you manufacture, or are you planning, ready to eat chilled foods for retail sale?
If the answer is yes you cannot afford to be without this publication!
Following on from Guidelines for Food Productions Systems, including Food Safety Program, published by the Australian Cook Chill Council in 2000, this book has been completely revised and updated to reflect new food safety and production information and the growth in the cook chill market for both foodservice and retail sectors.
The content covers: The history of large scale cook chill; What is cook chill; Cook chill flow charts and descriptions; Characteristics of different cook chill systems; Food safety support programs; Preparing a food safety program or HACCP plan.
Useful background information is provided in the substantial Appendices. This includes food microbiology, food safety regulations, pasteurisation/heat treatment, equipment used in production, storage and distribution, packaging materials, quality aspects and a Glossary of terms and Acronyms. There is also an extensive reference list plus suggestions for further reading and useful websites.
The Blue Book was launched at the 41st Annual AIFST Convention on Monday 21st July and is now available for purchase. If you would like to place an order for this publication, please download an order form below.