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Guidelines on cook-chill systems in hospitals and catering premises
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| Title: | Guidelines on cook-chill systems in hospitals and catering premises |
| Authors: | Food Safety Advisory Committee |
| Publisher: | Food Safety Advisory Committee |
| Issue Date: | Apr-1991 |
| URI: | http://hdl.handle.net/10147/244581 |
| Type: | Report |
| Language: | en |
| Description: | 1.1 These Guidelines apply only to catering operations i.e. to activities
involving the production and service of meals whether or not the
meals are consumed at the place of production e.g. meals on wheels.
They do not give guidance on chilled foods produced under special
conditions using processes and packaging designed to provide an
expected shelf-life of more than five days, i.e. commercial operations.
1.2 The cook-chill system can give increased flexibility in the preparation
and service of meals. It is regarded as satisfactory for use in hospitals,
other forms of institutional catering, including meals on wheels and
"special function" catering provided that the basic principles in this
document and other good catering practices are carefully followed at
all times. Catering installations are likely to use these systems for part
of their total output of meals.
1.3 The Guidelines do not deal in detail with general or personal aspects
of food hygiene. However, it is essential that the highest standards of
hygiene are maintained at every stage of the operations. The system
must comply with the requirements of the FOOD HYGIENE
REGULATIONS 1950/89 and other relevant legislation. Before any
staff are deployed on the e systems they must be given specific training
on all food hygiene aspects of the operations. This training should be
repeated and updated at appropriate intervals and its effectiveness
monitored. The health board through its authorised officers and/or
other competent bodies should be requested to advise on suitable training.
lA The cook-chill operation not commence until the local
Department of Community are satisfied that the necessary
structural and operational facilities are in place. This should be
followed by continuous assessment. Ideally the operation should be
inspected by authorised personnel once a month. It is essential that
suitable, scientific and technical expertise is available either from
within the organisation operating the system or, if this is not available,from suitably qualified Constultants. |
| Keywords: | FOOD SAFETY
HOSPITAL
FOOD PREPARATION
CATERING |
| Series/Report no.: | FSAC
Report no: 7 |
| Appears in Collections: | FSAI
|
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