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).
See Bacillus cereus Micro Data Profile.
For more information on L moncytogenes, upgrade to premium membership and view the L. monocytogenes micro data profile.
For more information on Listeria management upgrade to premium membership and view the Listeria Management How-To.
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