Cook Chill For Food Service And Manufacturing: Guidelines for safe production, storage and distribution, (aka The Blue Book), has been an invaluable Industry food safety resource since its initial publication, by the Australian Institute of Food Science & Technology (AIFST) in 2008.
The guidelines have been updated by AIFST and re-published in 2024. They provide valuable and practical information for the safe production of cook chill foods using a variety of methods, many of which are utilised within hospital and aged care kitchens, such as extended life cook chill and sous vide.
This presentation will look at what’s changed in this new edition, some of the key food safety risks that need to be carefully considered and controlled within your food safety program, and how to maintain food safety when using innovative cook chill methods to improve the quality of meals.
Hear why the Blue Book should be your ‘go to’ reference document for anyone working in a food service kitchen.