Cook-Quench-Chill. Used in Meals and Salads to cook vegetables, pulses, rice and pasta. Comprises three vessels, 1) a boil cook, 2) a cold quench’ to take the heat away from the product and 3) chill – chilled water vessel usually chilling the product in <4 hours, often a CCP for cooking (Listeria, Bacillus cereus) and as separate CCP for cooling (Bacillus cereus).
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved