Chilled Food System Process

1. Selection of Row Materials

Only fresh row materials are purchased to enhance blast chilling process.

The suppliers handling and distribution method are vital as these determine the quality of the raw materials.

2. Storage of Raw Materials

Having purchased top quality raw materials, it makes sense to keep them in proper storage and in top condition before they are needed. This means following food safety principles as well as to ensure that the appropriate temperature and humidity level are met

3. Preparation

At this stage, intergraded healthy and hygienic management is reinforced where separate surfaces and utensils are used for the preparation of raw seafood, meat and poultry to prevent cross-contamination. On the other hand, food preparation is carried out in an area separated from cooking and post cooking.

4. Cooking

The food is then cooked at the core temperature of at least 70^oC and is held at this temperature for at least two minutes. This is to ensure that any pathogenic microorganisms that may be present are destroyed. The core temperature will then be checked using a probe thermometer.

5. Portioning

Once the food is cooked, the food is portioned into of 5cm / 2inches. The food is then being places accordingly in a trolley cart.

6. Blast-Chilling

Blast-chilling is an advanced method to ensure that bacteriological dangers associated with slow cooking are eliminated. This system is designed to reduce the temperature of a 5cm / 2inches layer of the food from 0^oC to 3^oC or below in a period not exceeding 1¹/₂ hours and when fully loaded

The ripid chilling process commences as soon as possible within 30minutes, after completion of the cooking and portioning process. The food will be chilled to + 3^oC within a further of 1¹/₂ hours. The speed at which chilling takes place will also be affected by the shape, size and density of the food, its moisture content, heat capacity and entry temperature.

7. Storage of Chilled Food

Blast-chilled food then be sealed and stored immediately in a walk in chiller at a temperature of 0^oC and 3^oC in order to control growth of microorganisms. Chilled food will be kept in the walk in chiller for up to 5 days. Applying the “FIFO” policy, the date of production will be marked on the date label of each container for easy identification.

8. Distribution

Once an order is being received, the food will then be transferred to the educational establishments while still at their chilled state by using freezer truck. The food must not only transported at the correct temperature, but on arrival, it must also be placed in appropriate refrigerated cabinets until required.

9. Reheating

Once the food is removed from the refrigerated cabinets, re-heating process will be started in no more than 30minutes. Re-heating will take place close to the food. In order to ensure the destruction of any pathogens present, the core temperature for at least 2 minutes. Probe thermometer will be inserted into the slowest heating for the slowest heating point (usually the center) to check that the required temperature has been reached.

10. Serving

Once food is reheating to the required temperature, it can then be safe with no changes of its appearance, colour, flavor, aroma and fragrance.