- Cook-chill is a process that uses both HEAT and COLD for batch food production.
- Temperature monitoring and record keeping are critical in production of cook-chill products to avoid foodborne illness.
- Not all food products can be cook-chill processed.
- It is required to have a HACCP Plan and record keeping system with cook-chill products.
- Packaging and labeling must meet requirements.
- Cook-chill products must be reheated to 165°F for safety.
After this training, food handlers will be able to:
- Describe the concept of cook-chill.
- Recite the correct temperature range and time frame for rapid cooling.
- Monitor and record temperatures during the cook-chill process.
- Properly package and label cook-chill products.
- Identify the critical control points of a HACCP plan with cook-chill processing.
- List 2 potential problems associated with cook-chill products.
- Additional Support Materials
Note: Minnesota Food Code regulations are cited in this guide. Refer to your regulatory authority.