DIGITAL PRE-ORDER SALE. Blue Book - Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Production, Storage and Distribution

DIGITAL PRESALE ONLY. Please note this is a presale order for the digital ebook. The book will be published shortly and a link will be sent out as soon as it is available. Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Production, Storage and Distribution Are you involved in, or planning, cook chill food production in your food service operation? Do you manufacture, or are you planning ready-to-eat chilled foods for retail sale? If your answers are yes, then this is the essential resource for you! Known as the 'Blue Book' within the industry, it stands as the quintessential reference textbook for food technologists, chefs, catering managers, auditors, consultants, and facilities engaged in the intricate art of cook chill processes. Packed with invaluable insights and expert guidance, including: • Characteristics of different cook chill systems • What makes cook chill food safe and what are the issues? • Cook chill flow charts and descriptions • Equipment used in cook chill operations • Heat treatment tables for various pathogens • Preparing a food safety program or HACCP plan. This updated second edition reflects the latest in food safety and production, serving the growing cook chill market. The Appendices offer key insights into food microbiology, regulations, pasteurisation, storage, packaging, quality standards, and a comprehensive glossary. A thorough reference list, reading recommendations, and useful websites are also included. If you are involved in cook chill processes for foodservice and/or manufacturing, this book is your ultimate guide! 10% discount for AIFST Members - Please make sure you are logged in to your member account for the discounted price to show up. Prices Include GST