Cook chill – what are the risks?

They fall into two types – LOW AND HIGH

Typical flow process for a cook – chill ready meal

Arrival of raw materials.

Carry out quality assurance check.

LOW Careful storage of raw materials. RISK

Preparation/weighing of ingredients.

---------------------------------- Cooking of ingredients using various methods. ----------------------------------

Chilling of the cooked food items.
HIGH RISK
Assembly of meal in package.

Seal the package.
---------------------------------------------------------- ----------------------------------------------------------

Fit the outer sleeve & print code.

Pass through metal detector.
LOW RISK

Pack in outer case.

Chilled distribution in van or lorry.