Cook-Chill Catering: Technology and Management

anaerobes bacteria beef Caterer and Hotelkeeper catering industry catering units Chapter chefs chicken chill catering chilled foods chilled storage chiller Clostridium Clostridium botulinum consumers contamination cook-chill catering operations cook-chill catering system cook-chill food cook-chill operations cook-chill system cook-chill units cook-freeze cooked foods costs DHSS DHSS guidelines dishes effect employees equipment example factors flavour food manufacturing food poisoning food preservation food production food quality frozen Glew growth HACCP hazards heat hospital Hotel hygiene introduction of cook-chill kitchen levels Listeria monocytogenes managers meals meat menu items micro-organisms microbiological microwave modified atmosphere Nacka organisations organisms organoleptic oven pasteurisation potatoes potential pre-cooked prepared problems psychrophiles quality assurance raw materials re-heating recipes reduce refrigeration regeneration requirements Roast salmonellae sample sauce sector shelf-life sous-vide staff stored Sweetcorn Table temperature tion tomato UK Cook-Chill Survey unsuccessful group users utilised vacuum packed Vegetable vending vitamins whilst