Cook and Chill for Retail and Restaurants - Part 1

Andreia Bianchini Author

11/02/2017 Added

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[00:00:04.331]So the next lecture's gonna be on cook-chill
[00:00:07.981]and I'm gonna do the cook part and then Andrea's
[00:00:10.630]gonna take over for the chill part
[00:00:12.531]so it's one of these tag team kinds of things.
[00:00:17.432]So here's the outline.
[00:00:19.078]I tend to like outlines, keeps me on track
[00:00:22.678]and helps organize the lecture.
[00:00:24.939]So just a little bit on history.
[00:00:27.941]So over the course of history food preservation
[00:00:31.003]has been really crucial to humans right
[00:00:35.200]because we like to travel, we like to explore,
[00:00:37.507]we go places, we have to feed armies,
[00:00:41.352]so it's been very important throughout history okay.
[00:00:45.062]So it's led to significant changes
[00:00:47.242]and I have a little chart here that I made.
[00:00:50.451]So but half a million or about 500,000 BC
[00:00:55.512]we start with fire cooking and we're still doing that today.
[00:00:59.480]Essentially yeah, right, not much has changed.
[00:01:02.701]So we work our way all the way up through history,
[00:01:04.621]we have a little bit of dehydration technology.
[00:01:07.261]Working our way up, jams and jellies around 600 AD invented,
[00:01:12.613]all the way up to the modern era
[00:01:14.973]where we are now using chemicals to help preserve our food.
[00:01:18.902]So still using some of the old technologies
[00:01:22.413]but a lot of newer technologies as well.
[00:01:25.552]I'm kind of a history buff so today is October 16th right?
[00:01:30.944]In 1753 in France on this day,
[00:01:36.363]does everybody remember a gal named Marie Antoinette?
[00:01:41.341]What happened to her?
[00:01:43.740](whooshing)
[00:01:45.192]Yup, she lost her head, she was beheaded for treason.
[00:01:47.771]So another interesting fact today,
[00:01:50.821]in 1958 Chevrolet introduced the El Camino.
[00:01:56.498]Does everybody remember the old El Camino?
[00:01:59.180]One of my good friends in high school had one of those,
[00:02:01.230]oh man those things were awesome (laughing).
[00:02:03.471]Kind of a car-truck combo so just a few things
[00:02:07.100]that happened today.
[00:02:09.660]So in the history of human preservation
[00:02:12.463]the progress has really been about four
[00:02:14.639]main processing paradigm shifts.
[00:02:17.391]So from early humans 'til early 1950s
[00:02:21.210]we're mainly concentrating on safe food right,
[00:02:24.988]you don't wanna die when you eat your food.
[00:02:27.100]Well from the 1960s to the 1980s, the next 20 years,
[00:02:30.620]we're concentrating on not only safe foods but we wanted
[00:02:34.180]them to have desirable sensory properties as well.
[00:02:37.599]So we always have wanted to eat good food
[00:02:40.431]but this is mainly about processing,
[00:02:42.439]you know producing food for large numbers of people.
[00:02:47.220]Then from the 1990s to the 2000s,
[00:02:51.530]we want safe, high quality food that is nutritionally sound.
[00:02:55.980]And now we want safe, nutritious, high quality food
[00:03:00.092]that delivers specific functions.
[00:03:02.170]So it keeps getting tougher for you guys right.
[00:03:05.810]Your consumers, your customers, they want more okay.
[00:03:09.916]So this is all gonna be driven by innovation
[00:03:12.540]and science and engineering.
[00:03:15.108]Anybody have kids, grandkids?
[00:03:18.599]Kids, everybody has kids or grandkids.
[00:03:21.348]Have your grandkids ever been in a kitchen
[00:03:24.180]without a microwave?
[00:03:28.948]It's kinda like when you have your phone
[00:03:32.508]and then you show a picture of your kid
[00:03:33.809]with a phone with a dial on it.
[00:03:36.839]They don't recognize that right,
[00:03:38.866]they don't know what that is.
[00:03:40.379]So I imagine that the technology's gonna continue
[00:03:43.468]to improve and since this workshop is a science
[00:03:47.730]of safe food we wanna throw in a little bit of science
[00:03:51.255]so we're not cheating you out of your experience here.
[00:03:57.786]So again, we're moving from primitive concepts
[00:04:01.978]such as dehydration to technologies used today.
[00:04:05.367]And safety is expected and mandated
[00:04:08.980]and quality is desired and demanded from your customers.
[00:04:15.140]So first we're gonna define cook-chill.
[00:04:17.580]So this is straight out of the regs.
[00:04:20.428]Cook-chill, a utilized process of food preparation
[00:04:24.599]that involves the rapid chilling of cooked food.
[00:04:27.548]So then that food is then reheated
[00:04:29.628]at a later date as needed.
[00:04:32.588]So the origins of this process,
[00:04:36.370]it arose primarily through the need to reproduce,
[00:04:40.079]to produce quality foods in advance.
[00:04:42.495]And this is in a highly reproducible way
[00:04:46.668]while maximizing the food safety.
[00:04:48.948]So it really was introduced in the 1960s
[00:04:51.180]for catering purposes and this came with the advent
[00:04:54.348]of good refrigeration systems okay.
[00:04:58.610]So then in the early 1990s it was then utilized
[00:05:02.679]in institutional settings such as prisons, hospitals,
[00:05:06.239]schools, we had much better and more efficient equipment
[00:05:10.477]to do these types of operations.
[00:05:14.780]So why use cook-chill?
[00:05:16.791]Well it's a safe process because you have less contact
[00:05:20.338]with the person that is producing the food
[00:05:24.359]because you're using pouches, you're using bags,
[00:05:27.471]which is gonna serve as a barrier between
[00:05:31.359]the person producing it and the food product.
[00:05:35.050]So you're reducing the number of microorganisms
[00:05:38.460]and cross contamination issues.
[00:05:43.008]So more reasons to use cook-chill,
[00:05:45.540]food quality, it might extend the shelf life of the product,
[00:05:49.020]maintain taste and texture, product appearance.
[00:05:53.420]It's gonna reduce your product loss as well
[00:05:56.770]because of the product portioning,
[00:05:59.911]you have less loss from a burnt product
[00:06:02.140]if you're using a sous vide process.
[00:06:05.020]And also you'll have reduced labor costs,
[00:06:08.579]an increase in food profitability
[00:06:11.031]and process profitability as well.
[00:06:13.359]So a lot of good reasons to use the cook-chill process;
[00:06:17.239]however, along with the good process come regulations
[00:06:21.911]because of the earlier lecture we saw
[00:06:23.540]about all the different microorganisms
[00:06:25.471]that we have to be concerned about.
[00:06:27.700]So this is highly regulated and has to be done correctly.
[00:06:33.340]So cook-chill applications, it can be used on many different
[00:06:36.449]types of products that you can see up here.
[00:06:38.959]Meat products, fruits, vegetables, poultry,
[00:06:43.347]desserts, oils, cheeses, many other types of products.
[00:06:49.559]So we'll go through the process, we've got a flow diagram.
[00:06:53.347]But first we have to go through a few definitions
[00:06:56.428]and terms and again, most of these are taken
[00:06:59.159]straight out of the regulations.
[00:07:01.077]And we put these in here because we want this book
[00:07:03.348]to be a reference point for you
[00:07:05.388]so instead of maybe digging through the food code
[00:07:07.807]you kinda remember oh I think I saw that at the workshop,
[00:07:10.607]I'll just pull out that binder and see what's in there.
[00:07:13.484]So food preparation, pretty intuitive right.
[00:07:17.988]It's chopping, it's weighing, it's blending,
[00:07:22.207]it's slicing, it's all those things that you're doing
[00:07:25.337]prior to your cooking process.
[00:07:27.908]Cooking, again, self-explanatory.
[00:07:30.519]You are heating a product and transforming it
[00:07:33.359]for human consumption.
[00:07:36.319]Chilling, just the opposite of cook.
[00:07:38.887]You are lowering the temperature
[00:07:40.497]and mainly this is done for preservation purposes
[00:07:43.575]and to stop the growth of organisms.
[00:07:47.467]And cook-chill, we already saw that definition.
[00:07:52.607]Cook-in-bag, so these are two important terms to consider
[00:07:57.225]so cook-in-bag, we'll look at this one.
[00:07:59.959]We'll actually read this one.
[00:08:01.497]It's a cooking technique where food is placed
[00:08:03.428]into a sealed bag, partially heated, or fully cooked
[00:08:07.135]in a water bath or steam chamber at specific temperatures
[00:08:11.097]and then chilled.
[00:08:13.017]Sous vide, French food preparation method or technique
[00:08:17.247]meaning under vacuum where the food is placed
[00:08:20.577]into a vacuum-sealed pouch, partially heated,
[00:08:23.847]or fully cooked in a water bath or a steam chamber
[00:08:27.806]at specific temperatures and then chilled.
[00:08:31.927]Okay so just slightly different definitions
[00:08:34.607]for those two processes.
[00:08:38.228]Foodborne pathogen, we know what that is.
[00:08:40.887]That's some type of organism that will make you sick.
[00:08:44.535]Reduced oxygen packaging, this is ROP.
[00:08:48.417]So one important point to make
[00:08:49.857]about reduced oxygen packaging
[00:08:52.319]is any food pouch where the oxygen content
[00:08:55.878]has been reduced to below 21%.
[00:09:00.865]So that's not specifically adding a modified atmosphere,
[00:09:06.058]it's not specifically taking away air
[00:09:09.540]such as in vacuum-sealed.
[00:09:12.009]It's kind of a more general term that's gonna include
[00:09:14.158]all of those different processes.
[00:09:18.188]And then shelf life, this is just the amount of time
[00:09:20.660]after preparation that a food is still edible
[00:09:24.518]and that has to do with either safety or quality.
[00:09:30.508]So the cook-chill process, there's two methods
[00:09:34.478]and cook-chill you can see is on the top bar
[00:09:37.638]while the cook-in-bag or sous vide is on the bottom bar.
[00:09:41.289]So these are color coded for ease of reading the charts
[00:09:45.772]so you can see food prep is in red,
[00:09:48.638]cook's in green, and then the bagging process in yellow,
[00:09:52.059]and the chill and storage is in blue.
[00:09:55.009]So you can see there's just a slight difference
[00:09:57.740]in the order of the two processes.
[00:10:04.238]So the cook-chill that can be used with all types
[00:10:06.449]of cooking methods no matter what you're doing,
[00:10:09.198]baking, roasting, steaming.
[00:10:12.638]With the cook-chill typically you can cook
[00:10:14.780]at higher temperatures and in this process
[00:10:19.158]you're hot filling into the pouch
[00:10:21.289]prior to cooling below 57 degrees.
[00:10:26.649]Cook-in-bag and sous vide.
[00:10:29.228]This is normally used for longer processes,
[00:10:32.478]one to seven hours, maybe even longer, maybe a few days.
[00:10:37.748]It's focused mainly on the temperature
[00:10:39.849]but not so much as on the time.
[00:10:45.700]For each one of the steps that we saw,
[00:10:48.748]the food prep, cook, bagging, sealing, and chilling,
[00:10:52.828]there's gonna be food safety concerns
[00:10:55.718]for each one of those processes.
[00:10:57.718]And as you can see on the chart,
[00:10:59.729]a lot of them are really similar okay
[00:11:02.868]so in the food prep side you have vegetative cells
[00:11:06.948]of pathogens like salmonella, listeria, E. coli.
[00:11:10.727]You see those same ones that show up in the cook step.
[00:11:15.458]When you come down to the bagging and chilling and storage
[00:11:18.587]that's where the profiles change a little bit.
[00:11:20.639]So from the earlier talk we saw that some organisms
[00:11:25.907]are okay at the cold temperatures
[00:11:29.347]like the listeria monocytogenes.
[00:11:31.658]Certain strains of clostridium botulinum
[00:11:34.928]are also okay at the lower temperatures.
[00:11:37.288]So the profile of the pathogens of concern change slightly
[00:11:41.718]depending on what part of the process that you're in.
[00:11:48.219]So, food prep.
[00:11:51.438]Again the food preparation's pretty much gonna be the same
[00:11:53.678]for either type of process so whether you're using
[00:11:56.748]a cook-chill, cook-in-bag, sous vide type process,
[00:12:01.979]you're gonna be doing pretty much the same things.
[00:12:08.819]And one thing that you can also be aware of is that
[00:12:12.110]you can prepare food for immediate use
[00:12:14.368]or for use at a later date which makes it very convenient
[00:12:18.018]to incorporate some of these processes into your operation.
[00:12:23.859]So for food preparation it's gonna include all of these
[00:12:27.270]following types of operations or some of them.
[00:12:32.230]You'll be cleaning the work area
[00:12:33.647]which is kind of a pre-preparation stage,
[00:12:36.728]setting up your equipment, mixing your raw ingredients,
[00:12:40.339]chopping, dicing, blending, puree.
[00:12:43.318]Perhaps even weighing ingredients,
[00:12:45.504]portioning them out in a particular way.
[00:12:50.808]Here you can see a picture
[00:12:52.448]of an actual process taking place.
[00:12:57.207]You might be cutting meat, you might be scaling fish,
[00:13:00.567]marinating, seasoning, any other kind of pre-cook process.
[00:13:07.198]So you see all these juices here?
[00:13:09.859]So it's pretty intuitive what the food safety concern
[00:13:12.315]is right there, a cross contamination issue.
[00:13:15.558]So you have to be very careful about sanitation
[00:13:18.059]on this part of the process.
[00:13:22.128]So let's look at this cook-in-bag,
[00:13:23.510]the bagging and sealing process.
[00:13:25.678]So there's gonna be some safety concerns
[00:13:28.350]during this part of the process
[00:13:30.779]'cause you have raw ingredients.
[00:13:33.150]So at the cook-prep or the preparation stage
[00:13:36.608]you're gonna have the environment,
[00:13:38.208]people, and your raw ingredients,
[00:13:40.238]and all of these can affect the food.
[00:13:44.568]So all of those parts would have to be controlled
[00:13:46.984]at that part of the process.
[00:13:50.478]Of course if something happens,
[00:13:52.430]if you do have a disease outbreak from your facility
[00:13:56.528]then you'll have sick people,
[00:13:58.047]loss in trust in your business, loss of profits,
[00:14:00.747]and it's very, very bad for business.
[00:14:06.699]Again, causes of contamination during prep,
[00:14:09.425]poor sanitary practices, everybody's aware of those things.
[00:14:13.928]Dirty preparation areas, walls, floors, tables,
[00:14:18.267]unclean equipment, pest control issues.
[00:14:24.526]Listeria monocytogenes, just a quick note about that one,
[00:14:28.163]that one can live in the environment
[00:14:31.287]and it's very hard to get rid of.
[00:14:33.048]It's seen a lot in drains, in cracks, in walls,
[00:14:36.608]so it's very important to maintain a clean environment
[00:14:39.687]to make sure this organism doesn't take hold.
[00:14:45.867]Again, maintenance workers, visitors, poor hygiene areas.
[00:14:49.928]Personal protective equipment, hair nets, gloves.
[00:14:53.747]I don't need to tell all of you about how important that is,
[00:14:56.379]you know better than we do here.
[00:15:00.928]E. coli, just a quick note about that.
[00:15:05.528]It used to be that we only thought that was
[00:15:07.267]in meat products, ground beef especially,
[00:15:10.664]but in the last 10 years it has showed up
[00:15:13.265]a lot on vegetables, spinach.
[00:15:16.908]There have been some outbreaks of spinach.
[00:15:19.204]There was a lady in Omaha that was one of the deaths
[00:15:22.376]from the spinach outbreak in about 2006 so
[00:15:27.984]even though we think that doesn't happen here it does.
[00:15:32.545]And actually one of our students
[00:15:34.769]was one of the outbreak victims too
[00:15:39.481]so about three years ago.
[00:15:45.868]Staph aureus, again we learned about that one.
[00:15:48.167]That can produce a toxin that can cause illness.
[00:15:52.716]So cross contamination, we want to avoid our raw
[00:15:56.956]coming in contact with our cooked.
[00:16:01.787]Salmonella, we learned from the earlier lecture
[00:16:05.276]of course this is a high risk in chicken, poultry products.
[00:16:11.496]And again, there's naturally occurring pathogens
[00:16:14.645]from most of the ingredients that we'll have
[00:16:17.377]coming into our kitchen.
[00:16:21.756]So going back to our process steps,
[00:16:23.257]now we'll go to the cook step.
[00:16:27.207]So in the cook-chill process, if you remember the chart,
[00:16:30.716]the cooking is the second step in this process
[00:16:34.356]so there's a lot of different cooking options for here.
[00:16:37.286]So the product is going to be hot filled into bags
[00:16:40.708]and there's a potential food safety risk at that step.
[00:16:45.617]For the cook-in-bag and sous vide process,
[00:16:48.308]cooking is the third step in that process.
[00:16:52.148]So the bagging of that food is gonna happen
[00:16:54.148]prior to that cook okay.
[00:16:57.167]And so this is usually done with a low temperature cooking
[00:17:01.748]but there's less risk for contamination and again,
[00:17:04.908]you're gonna be cooking it after you've done
[00:17:07.297]the bagging step.
[00:17:10.196]Cooking, many, many different types of methods.
[00:17:13.396]And wow, I thought we had one of the graduate students
[00:17:18.467]that kind of put this together for us
[00:17:20.516]and I thought that he was so meticulous
[00:17:21.839]he put them in alphabetical order
[00:17:24.276]but I see they're not quite in alphabetical order so.
[00:17:26.956](laughing)
[00:17:29.908]So cooking, boiling, or steaming.
[00:17:34.967]A couple of different options there.
[00:17:37.463]Again, you're gonna be sealing those bags
[00:17:39.407]and placing them directly into water or steam
[00:17:42.729]like you can see in this picture over here,
[00:17:45.093]two different water baths.
[00:17:46.836]The cook times and temperatures,
[00:17:48.415]they'll vary by the product.
[00:17:53.316]So we have a slide on picking a sous vide unit
[00:17:58.836]and that's gonna be the next one coming up.
[00:18:00.905]But if you're looking at perhaps purchasing one of these
[00:18:04.225]here's some considerations you might think about
[00:18:08.076]such as the cooking capacity.
[00:18:09.687]How much are you gonna be needing to produce
[00:18:11.665]at any one time?
[00:18:13.647]Do you need a digital or dial thermometer?
[00:18:17.055]Calibration, how do you calibrate that thermometer?
[00:18:21.015]One of the places that we visited used an external
[00:18:23.436]thermometer and then they only used the digital thermometer
[00:18:27.265]on the unit as to kind of ballpark it.
[00:18:33.015]You might be looking at things like
[00:18:35.495]whether it has a circulator or no circulator,
[00:18:38.047]timers or an auto shut off.
[00:18:40.967]Of course the fancier you get, the higher the price right.
[00:18:46.585]So what we've done is we've put a list
[00:18:48.735]of some of the manufacturers of these devices
[00:18:53.206]and it's based on price.
[00:18:55.895]So up here the one dollar sign means reasonable
[00:19:00.385]all the way down to the four dollar signs
[00:19:03.116]and those are more controlled cook-chill systems.
[00:19:11.935]So a little bit about the regulations in food safety.
[00:19:14.446]So we have two to worry about here, FDA, USDA,
[00:19:18.016]in addition to all of the local regulations
[00:19:20.194]which typically go off of the state and federal regulations.
[00:19:26.500]So you have the 2013 Food Code.
[00:19:30.074]So this is gonna have all the food safety rules
[00:19:32.383]are gonna be used for food service establishments.
[00:19:36.074]It's updated every four years and
[00:19:41.354]so this is in place to help food service establishments
[00:19:45.434]avoid foodborne illnesses.
[00:19:48.794]Does everybody have this on their desktop?
[00:19:52.493]Refers to it every other day (laughing).
[00:19:57.053]Or you just call somebody who knows
[00:19:59.213]and says "Hey, what do I do?"
[00:20:01.912]That's what I do, I call Andrea, what do I do?
[00:20:05.196](laughing)
[00:20:08.404]So the cooking requirements in the Food Code,
[00:20:11.225]we took this directly out of Section 3-401-11.
[00:20:16.193]So it's got different temperatures and times
[00:20:20.644]for different types of products.
[00:20:23.254]So you can look these up if you need to.
[00:20:28.225]There's food code cooking charts and again,
[00:20:32.602]these were taken from the FDA Food Code
[00:20:35.494]so it gives the temperature in Celsius and Fahrenheit
[00:20:39.494]and the time in minutes so obviously you can see
[00:20:42.865]as the temperature goes up,
[00:20:45.174]the length of time cook goes down.
[00:20:49.436]This is taken from a review paper done by Baldwin in 2012
[00:20:54.294]and this is the time required to pasteurize
[00:20:56.545]meat, poultry, and fish.
[00:20:58.465]So we scanned a copy of this directly in
[00:21:02.963]so it might be a little bit difficult to see
[00:21:04.534]but I think it's big enough that you'll be able
[00:21:06.945]to read those numbers.
[00:21:09.614]So the way you read this is in this left-hand column,
[00:21:14.476]this is the thickness in millimeters
[00:21:18.164]of whatever piece of meat you have.
[00:21:21.465]And then at the top row, this is your temperature.
[00:21:24.244]So right now we're looking at 134.6 or 57 degrees Celsius
[00:21:30.564]and then we come down here and it's going to give you
[00:21:32.924]the recommended time in hours and minutes
[00:21:37.123]if you have this size of meat.
[00:21:40.283]So it might be a useful table for you to at least
[00:21:42.425]get started when you're looking at different cuts
[00:21:45.044]and thicknesses in terms of how to cook that piece of meat.
[00:21:52.265]And so you can see in the previous one it went from
[00:21:59.890]55 up to 60 and then this second table,
[00:22:03.258]it just continues on from 61 to 66 okay.
[00:22:07.255]Again, millimeters and then temperatures and then the times.
[00:22:12.578]So it's just two slides but it's the same table.
[00:22:22.388]After?
[00:22:24.399]Oh yeah, so that's time after you've come up
[00:22:26.178]to that temperature okay.
[00:22:29.514]Right, right, total time.
[00:22:31.458]It's not total time, time to come up to temperature.
[00:22:36.090]So USDA, they regulate meat and poultry products
[00:22:40.892]and they are covered under this particular statute
[00:22:44.748]would be 7 CFR 60.107 for food service establishments.
[00:22:52.261]So it talks about the lethality requirements
[00:22:55.651]for meat products so in the earlier lecture
[00:22:58.731]we saw those charts where we were looking
[00:23:00.923]at those five log reductions and what that meant.
[00:23:04.461]Now when you look at this it has a little bit more meaning.
[00:23:08.731]So for cooked beef requirements the lethality
[00:23:11.483]is 6.5 log reduction of salmonella.
[00:23:15.811]So you would have to base,
[00:23:18.181]the cooking codes and the cooking times
[00:23:20.181]are based on a 6.5 reduction of salmonella.
[00:23:24.461]And then for poultry it's a little higher
[00:23:26.912]because we know that salmonella is on poultry.
[00:23:32.800]Of course, no C. botulinum is allowed to grow.
[00:23:37.592]This is Appendix A from USDA chart.
[00:23:41.131]So these are little tiny numbers over here,
[00:23:43.051]this is the entire chart so all we did
[00:23:45.272]is we exploded this out into a bigger chart
[00:23:48.901]so we could take a look at it
[00:23:50.501]for the purposes of this lecture.
[00:23:52.541]Again, you have your degrees over here
[00:23:54.952]and your lethality that's required
[00:23:56.912]for a 6.5 log reduction or a seven log reduction.
[00:24:02.050]Again, just a little bit longer time
[00:24:05.160]at that temperature is required.
[00:24:07.400]So this is your guidance for meat and poultry products
[00:24:11.790]and again, this is internal temperature
[00:24:14.472]after you've come up to that temperature.
[00:24:18.771]A few processing considerations.
[00:24:20.929]Obviously, safety is first.
[00:24:23.981]You wanna make sure that you're reaching your times
[00:24:26.760]and temperatures for whatever product you're producing
[00:24:30.270]and the Food Code has a specific mention
[00:24:32.661]of unpasteurized food and it's how it can be held.
[00:24:41.960]Some other safety concerns.
[00:24:44.981]We know that cooking is our kill step,
[00:24:47.672]it's the main way to control pathogens.
[00:24:51.072]So we want to make sure we're reaching those adequate times
[00:24:54.712]and temperatures to make sure the food is safe
[00:24:57.639]because we have all of these guys,
[00:24:59.931]E. coli, salmonella, and listeria,
[00:25:02.672]that could potentially be in the food.
[00:25:04.640]But cooking, we know it always kill them,
[00:25:07.399]it always kills those vegetative cells.
[00:25:11.472]Clostridium, just a note about that,
[00:25:12.990]it can survive the cook process
[00:25:16.131]because it can produce those heat resistant spores.
[00:25:24.480]This chart just shows a little bit on the organism
[00:25:27.832]and their resistance and their minimum growth temperatures.
[00:25:35.088]So just to summarize real quick.
[00:25:38.661]So we have three types of cooking:
[00:25:42.992]we have the cook-chill, we have the cook-in-bag,
[00:25:45.132]and the sous vide process.
[00:25:47.613]You can use it for many different types of foods,
[00:25:50.088]meat products, vegetables, poultry.
[00:25:55.101]You have the food prep step, the cook step,
[00:25:58.563]the bagging or sealing step including ROP,
[00:26:02.693]and then you have the chilling step.
[00:26:06.013]So food safety is the main concern
[00:26:07.973]with cross contamination and the raw ingredients,
[00:26:12.151]those are the two main sources of microorganisms
[00:26:14.213]that will be coming in to the process.
[00:26:18.432]And again we have many organisms of concern
[00:26:21.116]but if the process is done correct they are eliminated.

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Cook and Chill for Retail and Restaurants - Part 1

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