A detailed and comprehensive manual addressing cook chill for all involved in the food production chain is being released by the Australian Institute of Food Science and Technology (AIFST).
Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Manufacturing, Storage and Distribution, also referred to as the Blue Book, is a vital update on the Australian Cook Chill Council’s book issued in 2000.
Responding to the changes in food safety practices and production developments for both the foodservice and retail sectors, the Blue Book is being launched at this year’s Our Food Our Future 41st annual AIFST convention in July.
The Blue Book discusses what Cook Chill is, characteristics of the different Cook Chill systems, food safety support programs and ways to prepare a food safety (HAACP) plan.
Substantial appendices offer useful background information on food microbiology, pasteurisation, equipment used in production, storage and distribution, packaging materials, quality aspects and a glossary of industry terms. Additionally there is a host of websites listed for reference convenience.
AIFST president Peter Lancaster believes the Blue Book is an essential item for those in the industry.
"If you are involved in cook chill food production or planning in your foodservice operation, in manufacturing, or in planning ready-to-eat chilled foods for retail sale, then you cannot afford to be without this publication,” he said.
The 41st Annual AIFST Convention holds under the microscope aspects of the food industry including regulatory issues, business development and the future of food. Conveniently, the foodpro expo is being held adjacent during the same period.
Focusing on the role of education and training in the food industry will be respected international speakers, Frank Yiannas (manager of Walt Disney World’s food safety and health department) and Professor John Floros (president of the US Institute of Food Technologists).