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THE COOK-CHILL PROCESS - RESEARCH Cook-chill foods are food which have been half cooked and then chilled very quickly to be sold in the shops. Consumption of cook-chill foods from the manufactures should be within 5 days maximum. * Storage temp: To avoid danger zone (5'c-63'c) store at 3.4'c cooked at 70'c or above. * Advantages: Excellent flavour (similar to home made) Excellent colour ) Excellent texture ) from cooking - chilled for 90 minutes Retains nutrients ) There are 2 types of chilling: Blast: The plates are very cold so the temperature goes down in 90 minutes. Or Spiral ADDITIVES Reasons for using additives: The uses of additives in food is controlled by the government department including The Food Advisory Committee (FAC) The Ministry of Agricuture, Fisheries and Food (MAFF) and The Committee on Toxicity of Chemicals in food, consumer products and the environment (COT). There are many specific regulations...

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