Guidelines on cook-chill systems in hospitals and catering premises

2.50
Hdl Handle:
http://hdl.handle.net/10147/244581
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
Item 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

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Advisory Committeeen_GB
dc.date.accessioned2012-09-18T11:22:33Z-
dc.date.available2012-09-18T11:22:33Z-
dc.date.issued1991-04-
dc.identifier.urihttp://hdl.handle.net/10147/244581-
dc.description1.1 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.en_GB
dc.language.isoenen
dc.publisherFood Safety Advisory Committeeen_GB
dc.relation.ispartofseriesFSACen_GB
dc.relation.ispartofseriesReport no: 7en_GB
dc.subjectFOOD SAFETYen_GB
dc.subjectHOSPITALen_GB
dc.subjectFOOD PREPARATIONen_GB
dc.subjectCATERINGen_GB
dc.titleGuidelines on cook-chill systems in hospitals and catering premisesen_GB
dc.typeReporten
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