9-10 CBLM_ComCooking NC III (Edited).docx

UNIT OF COMPETENCY : ESTABLISH AND MAINTAIN QUALITY CONTROL
MODULE TITLE : ESTABLISHING AND MAINTAINING QUALITY CONTROL
MODULE DESCRIPTOR : This module deals with the knowledge and skills required
to ensure that high standards of food quality are
established and maintained in a commercial kitchen
environment. These tasks are generally undertaken by a
qualified cook or chef who also has some supervisory
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL : NC III
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/trainees must be able to:
LO1. Establish and implement procedures for quality control.
LO2. Monitor and solve quality related problems.

LO1. ESTABLISH AND IMPLEMENT PROCEDURES FOR QUALITY CONTROL
ASSESSMENT CRITERIA:
1. Appropriate procedures are applied to ensure the quality of menu items with
regard to:
- Raw materials
- Cooking processes
- Portion control
- Presentation
2. Products and services are ensured consistent with enterprise requirements.
3. Food items are ensured to match menu descriptions.
CONTENTS:
 Quality control in all phases of the food preparation
 Quality control systems
- ISO 9001
- ISO 14001
- HACCP
CONDITIONS:
The students/trainees must be provided with the following:
 Writing materials
 References
 Handouts
 Fully-equipped operational commercial kitchen
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Oral questioning
 Observation
 Review of documents related to quality systems including policies and
procedures
 Evaluation of food quality

LO2. MONITOR AND SOLVE QUALITY RELATED PROBLEMS
1. Procedures are applied to monitor quality including:
- Observation
- Formal audits and reviews
- Tasting
- Seeking feedback
2. Problems related to quality control of food are identified and solved according
to established standard operating procedures.
CONTENTS:
 Quality control points and measures in commercial kitchens.
 Quality control systems
- ISO 9001
- ISO 14001
- HACCP
CONDITIONS:
 References
 Handouts
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Observation
 Review of documents related to quality systems including policies and
procedures

Learning Experiences
Learning Activities Special Instructions
Read Information Sheet 9.1-1
“Quality Control in all Phases of the
Food Preparation”
Answer Task Sheet 9.1-1
Read Information Sheet 9.2-1
“Quality Control Points and
Measures in Commercial Kitchens”
Answer Task Sheet 9.2-1
Read and understand the information sheet and
check yourself by answering the Information
check, then compare your answer with answer key.
You must answer all questions correctly before
proceeding to the next activity. Job sheet will help
you practice your skills in operating different ways
of planning and gathering information and help
you apply your skills learned from information
sheet and job sheet. This will guide you in creating
or producing quality output. Performance criteria
checklist will guide you and help you evaluate your
work as you practice your skill. Evaluate your own
work using the performance criteria. After doing all
the activities you may now proceed to the next
lessons. After you finish all the learning sessions
and tasks, you are ready to proceed to the next
competency.

Information Sheet 9.1-1
“Quality Control in all Phases of the Food Preparation”
Objectives:
At the end of this lesson, the students should be able to:
a.) Define quality control;
b.) Identify the eight (8) quality control procedures for the food industry; and
Quality control (QC) is a process through which a business seeks to ensure that product
quality is maintained or improved. Quality control requires the company to create an
environment in which both management and employees strive for perfection.
The food industry is a group of companies that supply most of the food consumed by the
global population. When it comes to dealing with these highly sensitive products, even just
a small incident when the quality of food has been compromised could easily tarnish a
company’s image. This can ultimately lead to a considerable profit loss.
In order to keep afloat in this challenging industry, businesses should maintain quality
standards and strictlyadhere to quality requirements imposed not only by the government
but also by international organizations.
In order to easily identify and eliminate the source of quality problems, here are the eight
(8) must-know quality control procedures for the food industry:
1. Present the Product Requirements Document
Containing all the requirements of a product, this particular document is one of the
most vital tools to assure food quality control is being met. Through this written
document, it allows people to understand what a product should do.
The PRD should include all the chemical, physical, and microbiological characteristics
of the final product. Physical standards are defined by dimensions, shape, weight, and
volume of the food. Count per package and any other special features of the food
product should also be added. Microbiological characteristics, on the other hand,
would depend on a specific food item. For instance, pathogens and foreign materials
present when processing the food should be involved in the document.
Ultimately, by providing an overview of your product, you’ll have an easier time
meeting food quality standards.
2. Specify the Ingredients List
Producing an accurate and comprehensive list of ingredient specifications is another
important step to ensure product quality, safety, and suitability. After all, a company’s
food product can only be as good as the raw ingredients and materials that made it.
Make sure to include the following information for documentation:
o Name of the actual ingredient
o A brief description of the ingredient
o Composition of the material
o Country of origin

o Shelf life
o Storage conditions
o Special requirements such as allergen information, GMO status, etc.
Listing down all this data would ultimately protect your company from accidentally
purchasing fraudulent raw ingredients and materials. This includes counterfeit food,
diluted food, substituted ingredients, adulterated food ingredients, and
misrepresented food.
3. Include the Product Formulation
Product formulation offers an understanding of how materials behave and interact
with each other in order to become an active ingredient. When such information is not
well understood, changes in the raw materials or local environment can drastically
affect the quality of the product.
That’s why every company should have a written document containing the formula or
recipe used for every food product. This would help assure the consistency of the item
between batches, lots, and days of production.
Tip: Does your company have a highly confidential formula? A simplified recipe can be
put in place to assure it stays a secret.
4. Provide an Approved Supplier List
When it comes to purchasing and quality control, it’s best to have an approved supplier
list. This would give your company the ability to oversee which item or specific set of
items can be procured (or be restricted from procuring) from the suppliers.
The list should include at least the following information:
o Ingredient name
o Internal code
o Supplier name
o Supplier’s code number
o Phone number
o Address
5. Keep Track of In-Process Records
As a business owner, it’s vital that you keep updated of what’s happening with your
product during the manufacturing process. You can do this by instructing your quality
control and production personnel to keep track of daily maintenance logs.
Measure product size and shape, weight, and temperature. Then include all of this
information and measurements during the manufacturing process. By ultimately
keeping track of these things, you can avoid the finished product being a health hazard
which ultimately costs your business.
6. Guarantee Good Manufacturing Procedures (GMPs)
GMPs refer to the basic environmental practices and operational conditions required
to enable a food business to produce products safely. As such, these regulations
minimize the risk of contamination of food products by the employees working in the
manufacturing, packing, processing, and warehousing facilities.

As an integral part of quality control, food business owners should ensure that GMPs
are being carried out successfully by employees.
Did You Know? Aside from GMPs, regular cleaning and sanitizing programs are
important in preventing food contamination.
7. Ensure Packaging and Labeling Requirements are Met
As the first items that can influence acustomer in product purchases, you should make
sure that packaging and labeling requirements are met. There are actually two types
of packaging that are vital for distributing food products—primary and secondary.
Primary packaging refers to the materials that have direct contact with the food. These
are typically bottles, boxes, films, and jars. Their main purpose is to protect, preserve,
and hold the said food. Secondary packages, on the other hand, are typically used to
hold multiple packaged food items together and provide protection during transit.
Examples include large cartons containing smaller boxes, trays, and plastic rings that
hold case of cans together.
Did You Know? Tertiary packaging is another type of wrapping that protects food
products. They are not usuallyseen by consumers as they are removed before products
are displayed for sale. Examples include cardboard boxes, shrink wrappers, and wood
pallets.
8. Prepare a Recall Plan
Have carefully checked and monitored the aforementioned food quality control
procedures? Know that even the strictest regulations can still fail so it’s better to be
prepared when such scenarios do happen.
This is commonly known as product recall in which you have to bring back an already-
released food product from the distribution system. Such return can either be done
through a voluntary action by a firm or an involuntary action made by the Food and
Drug Administration (FDA). But no matter which organization has requested the return
of your goods, it could greatly impact your company’s public image.
That’s why it’s vital to have an effective recall plan in order to successfully handle the
situation.
Owning and managing a business in the food industry can be quite difficult. In fact, just the
smallest mishap in which the quality of the food has been compromised can easily tarnish
your brand image. That’s why as a part of this challenging industry, it’s important to know
these 8 quality control procedures to ensure your products are safe.
Task Sheet 9.1-1
Direction: Discuss the eight (8) must know quality control procedures for the food
industry. (20 points)

“Quality Control Points and Measures in Commercial Kitchens”

There’s a lot that a company can and should do to keep their products up to consistent
standards, and keep them safe and reliable for consumers. There are even basic ones that
every company should know and implement with all of their products. While this list does
not cover everything a company should do to keep their products safe, it does lay a basic
groundwork.
1. Ingredient Specifications
A final product can only be as good as the raw materials and ingredients put into it.
Therefore, the best starting point is developing ingredient specifications. Make sure
to review all information and modify the specifications as needs change. It’s also
important to discuss and settle these specifications with the supplier. The ingredient
specifications should be documented to maintain consistency. Ingredient
specifications documentation should include at minimum: names of ingredients, vital
product attributes, and important dates, but may require more information. This is all
to assure that the supplier has not changed the materials or standards.
2. Approved Supplier List
For each ingredient, it’s a good idea to have an approved supplier list that is available
to individuals responsible for purchasing and quality control. The approved supplier
list should contain at least the following information: ingredient name and internal
code; supplier name, address, phone number and other key contact info; trade name
of ingredient; and supplier code number.
3. Product Formulation/Recipe
Every food product should have a written documentation of the formula or recipe and
be available for use as a means to assure consistency between batches, lots, and even
days of production. For highly confidential formulas, the production worker does not
need all the details and a simplified recipe can be put in place to assure that the
product information stays secret.
4. Product Standards
One of the most important tools to assure quality in a finished product is the product
standard document. Product standards are defined by the physical, chemical and
microbiological characteristics of the final product. Physical characteristics including
size, shape, dimensions, weight, and volume are important, as are count per package
or container, presence of fines, or any other special features which define the
particular product.
Microbiological standards will depend on the specific food item. Food safety is the
responsibility of the processor, so consider pathogens and foreign materials when
developing product standards. Make sure rejection criteria for each product and
acceptable methodology for determining these are established. Your base minimum
rejection standards are based on regulatory requirements and practical production
experience.
5. Manufacturing Procedures

There should be a documented method of the processing procedures to ease
duplication from lot to lot, shift to shift and day to day. There are several key points
to consider when identifying the important processing operations such as time,
temperature, equipment required, order of addition for ingredients, and weight. After
the product is prepared, make manufacturing procedures or portions of the
procedures available to production employees.
6. In-Process Records
It is important to know what is happening with the product during the manufacturing
process. Both the quality control and production personnel should participate in daily
maintenance logs.
Things suchas product weight, temperature, sizeand shape, ingredient usage,product
yield, scrap or waste, material balance and rework are examples of things that need
to be measured during the manufacturing process. The basin-process measurements
used in each operation are called Critical Control Points.
Keeping track of criticalcontrol points is important becausesmalldifferences, changes
or mistakes can cause the finished product to be a health hazard, unsafe, and costly
to the business. Critical control points may be self-imposed or defined by regulation
when public health or product identity are of concern. In-process record keeping can
be done manually or by an automatic operation, and in some cases both. It is also
important to make adjustments to the in-process records.
7. Packaging and Labeling
All quality control programs should include packaging and labeling, after all the first
items that influence the consumer are the package and the label. There are two basic
packages necessary for food products: The primary package and the secondary
package. The primary package encloses the food and has direct contact with the
product; typically, a film, jar, bottle, carton or box. The secondary package is used to
hold together multiple packaged food items for shipment and is meant to provides
protection.
Packaging is selected and designed based upon the needs of that particular food item.
Regardless of the design of the packaging, the law requires product name, ingredient
statement, and manufacturing or distribution location to be on the package. Other
government regulations include the size of type or printing and for the overall graphs
to represent the contents of the container.
8. Good Manufacturing Practices and Sanitation
There are federal regulations called Good Manufacturing Procedures (GMPs) that
define specific procedures meant to minimize the contamination of food products by
those in manufacturing, processing, packaging, and warehousing facilities. GMPs are
an integral part of quality control- this is where QWerks could do the most good for
your company.

It is the responsibility of food business management and ownership to ensure that
GMPs are carried out by employees. Along with GMPs, a regular cleaning and
sanitizing program is essential to preventing contamination.
9. Warehousing
Warehousing involves three activities: receiving, storage and shipping.
Receiving
Some basic guidelines for incoming shipments are:
 The storage space should clean and consistent with the first-in-first-out (FIFO) or
first-expiring-first-out (FEFO) rotation principle.
 Before unloading materials, inspect the condition of the trailer. If it doesn’t meet
standards, reject the load.
 Collect random samples from the shipment to analyze or evaluate the samples to
make sure they meet specifications.
 After unloading, inspect the condition of the trailer and materials.
 If the shipment does not meet specifications,beprepared to reject allor part of the
load.
Storage
 If the product isn’t stored properly, it can impact the quality of the product. The
product should be stored in an orderly manner under the proper conditions
necessary to maintain quality.
Shipping
 Shipping is the last step in which food businesses have direct control over product
quality. Ship items on a FIFO/FEFO basis and use the same guidelines in shipping
that were set up in receiving.
10. Laboratory Analysis
Laboratory analysis is thepart of the quality control program that is implemented after
the product is produced. The samples that will be tested in this phase should be
random and pulled out regularly for every batch. For some analyses, very simple
methods are used in the laboratory, while other methods are more complicated and
require specialized equipment.
All laboratory analyses should be performed in a room away from the processing area.
If there is not space for a separate area, there are other ways to obtain laboratory
analysis results from outside, independent labs or from a combination of in-house and
independent testing.
A qualified individual should conduct allanalyses and report the results to ensure they
are in line with quality control standards. All test results should be recorded and
compared to the product specifications and standards. Failure to meet these
standards should be communicated so that additional action canbe taken ifnecessary.
11. Recall Plan

Even the best-laidplans often goawry, and it’s important to be prepared for the worst-
case scenario. A product recall is when a company has to bring back product from the
distribution system. Whether the product recall was the result of voluntary action by
a business firm or involuntary action due to Food and Drug Administrative (FDA)
action, an unorganized recall process could ruin a business’ public image.
There are three classifications as best described by the FDA for a recall:
A Class I product recall is the most urgent type of recall that the FDA will issue. In a
FDA Class I Recall, there is significant and immediate danger of death or other serious
injury from the use of the product being recalled.
A Class II product recall is an intermediate threat level recall. A Class II recall is issued
where there is no immediate danger of death or other serious injury linked to the
product, but the risk of death or a serious injury is still present.
A Class III product recall is the least serious type of recall. A Class II recall is typically
issuedwhen there is no immediate or perceived danger of any health issues,but items
have been released that are in violation of FDA regulations.
All recall plans should be developed and communicated to appropriate individuals
within the firm before any crises arise. All plans should at minimum include:
A product coding system that is simple, yet broad enough to minimize financial loss.
A record keeping system to identify and associate specific products, product codes,
carriers, destinations, personnel and their assigned responsibilities for a recall.
Remember, a recall program is an insurance policy and will not prevent the adverse
situation from occurring. Food quality is an expectation from consumers.
All the food quality control procedures discussed in this article are designed to keep
the quality of products consistent, reliable, and safe for consumers. And while there
is a lot to organize, keep track of, and report, there is a tool out there that can make
it all a little easier.
Task Sheet 9.1-1

Direction: Give at least five (5) things that a company should do to keep their products
safe. Discuss each.
1. ___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________________________
2. ___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________________________
3. ___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________________________
4. ___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________________________
5. ___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________________________
UNIT OF COMPETENCY : APPLY COOK-CHILL-FREEZE PRODUCTION PROCESSES

MODULE TITLE : APPLYING COOK-CHILL-FREEZE PRODUCTION
PROCESSES
MODULE DESCRIPTOR : This module applies to the planned process of food
preparation, cooking, chilling, storage and re-
thermalization of food by cook-chill
NOMINAL DURATION : 20 hours
QUALIFICATION LEVEL : NC III
SUMMARY OF LEARNING OUTCOMES
Upon completion of this module, the students/trainees must be able to:
L01. Ensure goods received conform to the appropriate food hygiene and health
standards.
L02. Prepare and cook food to meet industry safety standards.
L03. Chill cooked food.
L04. Freeze cooked food.
L05. Store cooked food under refrigeration.
L06. Distribute cook-chill/frozen products.
L07. Prepare frozen food for reheating.
L08. Re-thermalize (reheat) food products.
L09. Maintain and serve reheated food.
LO1. ENSURE GOODS RECEIVED CONFORM TO THE APPROPRIATE FOOD

HYGIENE AND HEALTH STANDARDS
1. Delivered goods are checked to ensure correct quantities, acceptable use-by
dates and temperature.
2. Temperature check results are recorded according to enterprise procedures.
3. Stock is moved quickly to freezer storage, ensuring that freezer doors are not
left open for extended periods of time.
4. Freezer temperatures are checked and recorded daily, according to enterprise
procedures.
5. Breaches of established enterprise standards and procedures concerning
receipt of goods, temperature checks, and stock quality are reported following
required enterprise procedures.
6. Stock is rotated on a “first in-first out” basis to ensure consumption by use-by
dates and avoid wastage.
CONTENTS:
 Methods of Receiving
 Receiving and Storing Procedures
 Keeping Foods Safe in Storage/ Storage Guidelines
 Returning Unsatisfactory Merchandise
CONDITIONS:
 References
 Handouts
 Real ingredients
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

LO2. PREPARE AND COOK FOOD TO MEET INDUSTRY SAFETY STANDARDS
1. Raw food and ingredients are checked for potential deterioration prior to
preparation.
2. Food is cooked to specified internal temperatures.
3. Microbiological and chemical changes are kept within safe tolerances.
4. Quality of food is maintained at the optimum level in terms of taste and
appearance.
5. Food is portioned and packaged following required procedures and using
correct containers for freezing where necessary.
CONTENTS:
 Protecting Food During Preparation
 Safe Food Handling
 The Dangers of Food borne Illness
 Food borne Contamination
CONDITIONS:
 References
 Handouts
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

LO3. CHILL COOKED FOOD
1. Time and temperature standards are met for blast and water-bath chilling
2. Food quality is maintained throughout the chilling process.
CONTENTS:
 Blast Chilling
 Water-bath chilling
 Cook-Chill Systems and Procedures
CONDITIONS:
 References
 Handouts
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

LO4. FREEZE COOKED FOOD
1. Food is frozen in accordance with appropriate food safety standards.
2. Food is frozen in batches, in accordance with enterprise procedures, allowing
each freezing cycle to be completed.
CONTENTS:
 Freezing Foods Procedures
 Keeping Food Safe in Storage
CONDITIONS:
 References
 Handouts
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

LO5. STORE COOKED FOOD UNDER REFRIGERATION
1. Time and temperature standards are met for storage.
2. Spoilage is minimized.
3. Appropriate containers are selected for storage.
4. Correct and clear labeling is ensured.
5. Place food items in appropriate storage once the cook-chill or freezing cycle is
complete.
6. Correct storage temperatures are maintained.
7. Storage temperatures are monitored and recorded accurately.
CONTENTS:
 Storing procedures
 Refrigerated Storages
 Efficiency in Use of Refrigerated Storages
CONDITIONS:
 References
 Handouts
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

LO6. DISTRIBUTE COOK-CHILL / FROZEN PRODUCTS
1. Where necessary, food from production kitchen to outlets is transported by
refrigerated or insulated containers.
2. Safe handling of food is maintained throughout the distribution cycle.
3. Temperature levels are checked and recorded at dispatch and receiving.
CONTENTS:
 Handling and holding cook-chill/frozen food items
CONDITIONS:
 References
 Handouts
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Hands-on
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

LO7. PREPARE FROZEN FOOD FOR REHEATING
1. Required food item is removed from the freezer and appropriate methods for
thawing are used in accordance with enterprise procedures and food safety
requirements.
2. Trays are spaced to permit air circulation.
3. Product is thawed to 0-4oC within 24 hours.
4. Food is safely transported to the point of production and service, maintaining
correct temperatures.
CONTENTS:
 Thawing Frozen Foods
 Safe Food Handling
CONDITIONS:
 References
 Handouts
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test

LO8. RE-THERMALIZE (REHEAT) FOOD PRODUCTS
1. Oven is pre-heated to required temperature in accordance with enterprise
procedures and food safety standards.
2. Food product is appropriately prepared for reheating.
3. Re-heating containers are spaced to allow air flow.
4. Rethermalization or re-heating procedures are followed in accordance with
manufacturer’s recommendations, oven type, loading procedures and other
established procedures of the enterprise.
5. Product temperature is checked and recorded in accordance with enterprise
procedures.
6. Thermometers are cleaned between temperature checks of each food item.
7. Fully frozen food is reheated where required in emergencies, in accordance with
enterprise procedures and food safety standards.
CONTENTS:
 Re-thermalization of food
 Reheating Potentially Hazardous foods
 Handling and holding food
CONDITIONS:
 References
 Handouts
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test

LO9. MAINTAIN AND SERVE RE-HEATED FOOD
1. Re-heated food is safely transferred to heated bain-marie.
2. Food temperature is maintained at 70oC.
3. Warm holdings are minimized.
4. Portion control and serving procedures of the enterprise are followed.
5. Food items are served or delivered at temperatures which comply with food
safety standards, enterprise policy and client preferences.
CONTENTS:
 Re-thermalization of food
 Handling and holding food for service
 Food Safety
CONDITIONS:
 References
 Handouts
 Food items
METHODOLOGIES:
 Lecture
 Discussion
 Demonstration
 Hands-on
 Video viewing
ASSESSMENT METHODS:
 Written test
 Practical test
 Observation

“Methods of Receiving Goods”
Objectives:
c.) Define goods receiving.
d.) Discuss the importance of goods receiving.
Receiving and Inspecting Goods
This is an important warehouse function that helps keep track of incoming stock, and identifies
any issues with shortages or damaged goods.
What is “goods receiving’?
‘Goods receiving’ is the function of checking items delivered to the business, either coming in
as new stock or as supplies. This includes inspecting the quality, condition, and quantity of any
incoming goods, and allocating them to a space in the warehouse.
Why is it important?
All items purchased by the business serve a specific function, whether they are supplies to be
used internally, or stock to be on sold to customers. Keeping track of all items coming into the
warehouse ensures that that the right products are received and promptly stored in an
appropriate place.
Following a goods receiving process can help to maintain an efficient warehouse and identify
any issues with suppliers.
Goods Receiving Process

1. Match the delivery to a purchase order
First, ensure the delivery has come to the right place by matching the details on the
Consignment Note to the Purchase Order raised by your business.
The Purchase Order should also be used to check that each item matches the description
and quantities ordered. Generally, the boxes or cartons will have a description of the item
and quantities of its contents.
Ensure you record the following for each new delivery:
• The date and time goods arrived
• The name of the delivery partner and driver
• Check off quantities and description of goods against purchase order
• Note any discrepancies
• Names of the personnel who performed these checks
Maintaining accurate reports is essential for accurate bookkeeping as well as resolving any
disputes that may arise in the future regarding the items or supplier.
If there is no purchase order or record of the order, check with your supervisor or
purchasing department before rejecting the goods.
2. Check products are not damaged
Before accepting the delivery, it’s important to conduct a quality check to ensure the items
are not damaged or malfunctioning.
It’s not always feasible to open each carton and check every single item, particularly for
large shipments. So in these cases you may wish to complete a spot check rather than open
each and every carton.
Check for signs of breakage or faults, and ensure all items are as described on the purchase
order.
If any damaged items are found in the delivery, record the extent of the damage on the
consignment note and immediately notify the supplier with details of the issue to discuss
the next steps.
3. Log received items into your inventory

Enter the items you have received into your warehouse management system as soon as
possible,including the date and quantities received. This will allowthe stock to be allocated
to new orders right away.
4. Allocate storage space for goods
It’s important to pack away a new delivery promptly to ensure no items become lost or
damaged.
Supplies should be distributed to the appropriate person in the business, or packed away
in the usual space to be accessed when required.
For goods received in as stock, these items will need to be allocated a space in the
warehouse for storage until ready to be picked for an order.
5. Notify your accounts payable department
Send a copy of the signed and dated consignment note to your accounts payable team. This
information can then be matched with the invoice from the supplier to ensure payments
are only made for items that were actually received.

Task Sheet 10.1-1
A. ESSAY
Read and answer each question below in three (3) or more sentences. (5 points each)
1. Why is “goods receiving” important?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
2. Why is it important to pack away a newly delivered goods promptly?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
B. Draw a diagram representing the process of receiving goods below. (10 points)

Answer Key 10.1-1
A. ESSAY
1. All items purchased by the business serve a specific function. Whether they are
supplies to be used internally, or stock to be on sold to customers. Keeping track of
all items coming into the warehouse ensures that that the right products are
received and promptly stored in an appropriate place.
2. It’s important to pack away a new delivery promptly to ensure no items become
lost or damaged. Supplies should be distributed to the appropriate person in the
business, or packed away in the usual space to be accessed when required. For
goods received in as stock, these items will need to be allocated a space in the
warehouse for storage until ready to be picked for an order.
B.

“Food Storage Guidelines”
Objectives:
a.) Understand the food storage guidelines.
b.) Discuss the tips in storing of non-refrigerated items.
Are You Storing Food Safely?
Storing food properly can help prevent foodborne illnesses. Here are tips for safely storing
food in your refrigerator, freezer, and cupboards.
Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of
opportunities to prevent foodborne illnesses.
The goal is to keep yourself and others from being sickened by microorganisms such
as Salmonella, E. coli O157:H7, and C. botulinum, which causes botulism. Keeping foods chilled
at proper temperatures is one of the best ways to prevent or slow the growth of these
bacteria.
These food storage tips can help you steer clear of foodborne illnesses.
Storage Basics
Refrigerate or freeze perishables right away. Foods that require refrigeration should be
put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for
leaving items needing refrigeration out at room temperature. Never allow meat, poultry,
seafood, eggs, or produce or other foods that require refrigeration to sit at room
temperature for more than two hours—one hour ifthe air temperature is above 90° F. This
also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when
putting food away, don't crowd the refrigerator or freezer sotightly that air can'tcirculate.
Keep your appliances at the proper temperatures. Keep the refrigerator temperature at
or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures

periodically. Appliance thermometers are the best way of knowing these temperatures
and are generally inexpensive.
Check storage directions on labels. Many items other than meats, vegetables, and dairy
products need to be kept cold. If you've neglected to properly refrigerate something, it's
usually best to throw it out.
Use ready-to-eat foods as soon as possible. Refrigerated ready-to-eat foods such as
luncheon meats should be used as soon as possible. The longer they're stored in the
refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can
grow, especially if the refrigerator temperature is above 40° F (4° C).
Be alert for spoiled food. Anything that looks or smells suspicious should be thrown out.
Mold is a sign of spoilage. It can grow even under refrigeration. Mold is not a major health
threat, but it can make food unappetizing. The safest practice is to discard food that is
moldy.
Be aware that food can make you very sick even when it doesn't look, smell, or taste
spoiled. That's because foodborne illnesses are caused by pathogenic bacteria, which are
different from the spoilage bacteria that make foods "go bad." Many pathogenic
organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs;
unclean water; and on fruits and vegetables.Keeping these foods properly chilled willslow
the growth of bacteria.
Following the other recommended food handling practices will further reduce your risk
of getting sick — clean your hands, surfaces and produce, separate raw foods from ready-
to-eat foods, and cook to safe temperatures.
Refrigeration Tips
Marinate food in the refrigerator. Bacteria can multiply rapidly in foods left to marinate
at room temperature. Also, never reuse marinating liquid as a sauce unless you bring it to
a rapid boil first.
Clean therefrigeratorregularlyandwipespillsimmediately. This helps reduce the growth
of Listeria bacteria and prevents drips from thawing meat that can allow bacteria from one
food to spread to another. Clean the fridge out frequently.
Keep foods covered. Store refrigerated foods in covered containers or sealed storage
bags, and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator
itself rather than on the door, where the temperature is warmer.
Check expiration dates. A "use by" date means that the manufacturer recommends using
the product by this date for the best flavor or quality. The date is not a food safety date.
At some point after the use-by date, a product may change in taste, color, texture, or
nutrient content, but, the product may be wholesome and safe long after that date. If
you're not sure or if the food looks questionable, throw it out.
The exception to this is infant formula. Infant formula and some baby foods are unique in
that they must be used by the use-by date that appears on the package.
Freezer Facts
Food that is properly frozen and cooked is safe. Food that is properly handled and stored
in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it

does stop bacteria from growing. Though food will be safe indefinitely at 0° F, quality will
decrease the longer the food is in the freezer. Tenderness, flavor, aroma, juiciness, and
color can all be affected. Leftovers should be stored in tight containers. With commercially
frozen foods, it's important to follow the cooking instructions on the package to assure
safety.
Freezing does not reduce nutrients. There is little change in a food's protein value during
freezing.
Freezer burndoesnot mean food is unsafe. Freezer burn is a food-quality issue, not a food
safety issue. It appears as grayish-brown leathery spots on frozen food. It can occur when
food is not securely wrapped in air-tight packaging, and causes dry spots in foods.
Refrigerator/freezer thermometers should be monitored. Refrigerator/freezer
thermometers may be purchased in the housewares section of department, appliance,
culinary, and grocery stores. Place one in your refrigerator and one in your freezer, in the
front in an easy-to-read location. Check the temperature regularly—at least once a week.
If You Lose Electricity
If you lose electricity, keep refrigerator and freezer doors closed as much as possible. Your
refrigerator will keep food cold for about four hours if it's unopened. A full freezer will keep
an adequate temperature for about 48 hours if the door remains closed.
Once Power is Restored . . .
You'll need to determine the safety of your food. Here's how:
If an appliance thermometer was kept in the freezer, check the temperature when the
power comes back on. If the freezer thermometer reads 40°F or below, the food is safe
and may be refrozen.
If a thermometer has not been kept in the freezer, check each package of food to
determine its safety. You can't rely on appearance or odor. If the food still contains ice
crystals or is 40 °F or below, it is safe to refreeze or cook.
Refrigerated food should be safe as long as the power was not out for more than four
hoursandtherefrigeratordoorwaskept shut. Discardany perishable food (such as meat,
poultry, fish, eggs or leftovers) that has been above 40°F for two hours or more.
Tips for Non-Refrigerated Items
Check canned goods for damage. Can damage is shown by swelling, leakage, punctures,
holes, fractures, extensive deep rusting, or crushing or denting severe enough to prevent
normal stacking or opening with a manual, wheel-type can opener. Stickiness on the
outside of cans may indicate a leak.Newly purchased cans that appear to be leaking should
be returned to the store for a refund or exchange. Otherwise, throw the cans away.
Keep food away from poisons. Don't store non-perishable foods near household cleaning
products and chemicals.
Task Sheet 10.1-2

Direction: Write T is the statement is correct and F if it is not.
_____1. Do not refrigerate or freeze perishable goods right away.
_____2. Use ready-to-eat foods as soon as possible.
_____3. We must be aware that food can make us very sick even when it doesn’t look, smell
or taste spoiled.
_____4. Clean the refrigerator once a year only.
_____5. Always check expiration dates.
_____6. Freezer burn always means that food is unsafe to eat.
_____7. We must not store non-perishable foods near household cleaning products and
chemicals.
_____8. If you lose electricity, keep refrigerator and freezer doors closed as much as possible.
_____9. Any food that looks or smells suspicious should be thrown out.
_____10. Store ready-to-eat foods and raw foods together.
Answer Key 10.1-2
1. F

2. T
3. T
4. F
5. T
6. F
7. T
8. T
9. T
10. F
“Returning Unsatisfactory Merchandise”

Objectives:
a.) Discuss the five steps of an In-store product return process.
b.) Understand the product return policy.
Five (5) Steps of an In-store Product Returns Process
Step 1: Verify product returns request
When a customer brings an item to the store and asks for an exchange or refund, the sales
staff will need to verify this request. They’ll have to confirm that this product has been
purchased from your store. The most common proof is a receipt.
For some products, there are additional conditions. For example, with video games, the
original packaging has to be intact. Clothing items might need their tags and labels still on and
show no sights of wear or stains.
In some cases,the customers may request a return without a receipt. They can stillshow some
proof like a bank statement or confirmation email. Some businesses might reject the return
request in this case.However, consumer rights laws in your country may require you to accept
returns for faulty products without a receipt.
If the customer is eligible for a refund or exchange, the cashier will create a return request in
the system.
Step 2: Create a return request
To process an in-store product return, your staff usually has to find the past order in
your point of sale system. Different systems will offer a variety of options to find this order
such as:
 Scan the customer’s receipt
 Input the order ID or number
 Search for the order with customer or product information
The cashier can then select the order and start the return process. They’ll have to select the
products in the original order and the quantity to return. Some POS also let staff return the
product to stock right on the screen.
When the customer wants to exchange what they brought for another product or the same
product in a different size or color, the staff will need to add the new product to cart.
If the customer doesn’t have the receipt with them and you cannot find the order in the
system, you’ll have to start a return request not associated with any order.You can read more
about the refund without receipts process.
Step 3: Process payment & complete return
In the case of product refunds, the cashier will have to refund the payment to the customer.
Different POS system might offer the following options:
 Refund by originalpayment method. Most customers prefer to get a refund viathe original
payment method. Some POS systems let you issuepayment while others require extra steps
on the payment device. If you are using a terminal to process the transaction, make sure
your cashiers get the training they need to handle it efficiently.

 Refund by cash. If the customer paid for the original order by cash, they might expect a
cash refund.
 Refund by points or vouchers. Some stores offer refunds in the form of points, store
credits, or gift cards. Your cashier can add the refund value to the customer’s account or
gift card balance. The customer can use the balance the next time they purchase from your
store.
In the case of a product exchange, the POS system will need to calculate the difference
between the price of the old and new item.
 If the items have the same price, there’s no need for additional payment.
 If the new item has a higher price, the customer will have to pay the difference.
 If the new item price is lower, the cashier should be able to refund the difference to the
customer.
In addition to product price, some in-store product returns may include an additional cost. For
example, customers might choose to have their new items delivered later and pay
for shipping. Some brands also place a restocking fee on opened items. The staff should have
the ability to add these additional fees during the return process.
Step 4: Complete in-store product returns
Once payment is complete, the staff should also note down the reasons for return. Product
returns offer invaluable data that will help retailers make merchandising decisions in the
future.
When the staff completes the return request, the POS should synchronize data into the rest
of your system. There should be updates in the original order, your revenues, profit, tax, and
so on.
In some systems, product returns information will appear directly in the original order.
If you’re using a Magento system, the situation might be a bit different for product exchange.
Since Magento’s default settings don’t support order editing or negative product quantity,
some POS may create a new order and cancel the old one.
Step 5 (optional): Return item to inventory
Most POS systems allowreturning the itemto inventory. When the return process is complete,
the quantity of the returned items willbe added back to your inventory. Depending on product
conditions and your business rule, you may choose to resell these items as open box or
refurbished products.
5 tips to optimize the in-store product returns process
Tip #1: Write clear return policies
Imagine bringing returning a product in-store only to find out that the policy on the website is
outdated and your request is not accepted.
Having clear and easy-to-understand policies is the best method to prevent returns; and if the
return is necessary, to speed up the process. Return policy should be communicated with
customers across all sales channels, and consistently.
A product return policy should clearly state:
 The duration for return. Some retailers offer two weeks, others allow a year. Retailers also
need to consider the legal requirements for their product, industry, and location. If you’re
selling products with different policies (such as smartphone versus vacuum cleaner), make
sure to state all options.

 Conditions for return. Define the conditions of the item you can accept. For example, the
item has to be in good condition, with the tags still on. Most retailers also require the
original packaging and receipt. Items bought online may not have the same policy as items
purchased in-store.
 Exception.Customers need to know ifthe items they buy cannot be exchangedor refunded.
This is especially true for discount items, undergarments, or perishables such as food or
flowers. You should also state if there are exceptions related to defective products.
 Options for the customer to receive payment. How can customers get their money back?
Inform your customer that they’re only eligible for store credits or if they can get their
money back in the same way as they paid.
 Time to receive payment. Let your customer know if you’ll only issue payment when the
items have been received and approved. You should also give customers an estimation of
how long before the refund appears in their account.
Tip #2: Have backups to handle return without receipts
Consumer rights laws may dictate cases where customers can return products without a
receipt or past the return period. Accepting returns without receipts can alsomake for a better
customer experience and encourage them to stay with your brand instead of switching to
competitors.
Make sure you can process product returns without receipts by making it easier to find an
order within your retail system. You can collect customer email and phone number to search
their order history. There’s also the option to track serial number for each product.
If the cashier cannot find the original order, it’s up to the store manager to make the call on
whether to accept the return.
Tip #3: Offer store credit & gift card in place of cash/card refund
Unspent store credits or gift cards can be excellent reminders of your brands and encourage
customers to return for more purchases. It’s also a good alternative to cash if you can’t find
the original order.
This is especiallyhelpfulifthe customer is aregular of your brand but doesn’t enjoy aparticular
product. Instead of sending money back and forth between their bank account and yours, they
get the amount added to their store account or a new gift card. More store credits makes it
convenient for them intheir next purchase. They can send giftcards to their friends and family,
introducing new customers to your brand.
Tip #4: Track return rates
In-store product returns don’t have to be the end of the world. It’s an inevitable part of retail
and an important data point for retailers. Tracking data on in-store product returns will help
retailers identify potential problems in their business. Here are some examples:
 Many customers bought your products online but exchanged them in-store later because
they got the wrong size. This means customers are struggling with choosing the right size
online and you should include a size chart on your website.
 There’s a spike in shirt returns. It turns out the fabric is irritating for some wearers. You
should change the shirt materials and improve your product.

 Customers keep asking the staff to explain your return policy. Perhaps part of your policy is
full of jargon or the customer simply can’t find it. You can rewrite the policy to make it
easier to understand and have your staff explain it clearly during checkout.
Tip #5: Use integrated software
If you’re selling both online and offline, or running multiple stores, it’s essential to have a POS
system that’s integrated into every part of your business.
You can create a seamless shopping experience when customers buy online and return in-
store. In addition, in-store product returns are way more convenient when the customer can
return in any store, not just the one they bought from. The staff should be able to view and
process allorders of different stores, created from their checkout counter to the self-checkout
kiosk in another location.
An integrated POS system will also ensure that data is updated in real time and correctly.
When the return is complete, the change in order, inventory, and customer should be
reflected in the rest of your system. No one wants to re-enter the in-store product returns
manually in their inventory management software.
With an integrated POS, you can eliminate double entry and keep all records of sales, stock,
and customers under control.
Task Sheet 10.1-3

Direction: List down the five (5) steps of an In-store Product Return in order and define each
in at least one (1) word.
Step 1:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Step 2:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Step 3:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Step 4:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Step 5:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Answer Key 10.1-3

Step 1: Verify product returns request
When a customer brings an item to the store and asks for an exchange or refund, the sales
staff will need to verify this request.
Step 2: Create a return request
To process an in-store product return, your staff usually has to find the past order in
your point of sale system.
Step 3: Process payment & complete return
In the case of product refunds, the cashier will have to refund the payment to the customer.
Step 4: Complete in-store product returns
Once payment is complete, the staff should also note down the reasons for return.
Step 5: Return item to inventory
When the return process is complete, the quantity of the returned items will be added back
to your inventory.
“Protecting Food During Preparation”

Objectives:
a.) Identify the instances on when to wash when preparing food.
WHEN TO WASH
 After using the restroom
 After touching your face, hair, or body
 After touching an animal
 After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or drinking
from other than a closed beverage container
 After handling dirty equipment or utensils
 When needed to prevent cross contamination such as after handling raw meat
 Before putting on gloves
 After hands become contaminated Hand sinks must always be kept clear for use and must
have soap and paper towels available.
PROTECTION OF FOOD DURING PREPARATION
Food employees may not contact exposed, ready-to-eat food with their bare hands. You must
avoid contact with food by wearing single-use gloves or by using barriers such as deli tissue,
spatulas, tongs, or dispensing equipment.
Unless wearing gloves, a food employee may not wear fingernail polish or artificial nails when
working with exposed food. While preparing food, food employees may not wear jewelry on
their arms or hands. This prohibition does not apply to a plain ring such as a wedding band.
Employees are not allowed to eat around food preparation areas or around food/food items
that will be served to customers. Employees may drink around food and food preparation
areas only if they drink from closed containers such as a travel mug or a cup with a lid and a
straw. No smoking is allowed around food items or preparation areas. TEMPERATURE
CONTROL Hot holding temperatures must be maintained at 135 degrees F. or more. Food that
requires refrigeration must be kept at 41 degrees F. or less. Every refrigerator must have a
working internal or external thermometer.
COOKING TEMPERATURES
 145 degrees F. for fifteen seconds for raw shell, eggs, fish, meat, and pork.
 155 degrees F. for fifteen seconds for injected meats, and for comminuted fish or meat (such
as ground meat)
 165 degrees F. for fifteen seconds for poultry, stuffed fish, stuffed meat, stuffed pasta, or
stuffing containing fish, meat, poultry; or any raw animal foods cooked in a microwave A stem
thermometer must be available to check food temperatures.
REHEATING
Potentially hazardous food that is cooked, cooled, and reheated for hot holding must be
reheated so all parts of the food reach a temperature of at least 165 degrees F. for at least
Rev. 10/2015 3 fifteen seconds. Reheating must be completed within two hours and the food
must then be held at 135 degrees F. or greater.
THAWING

Potentially hazardous food must be thawed at proper refrigeration temperatures; completely
submerged under running cold water in an indirectly drained food preparation sink; as part of
the cooking process; or in a microwave if the food is immediately transferred to conventional
cooking equipment with no interruption in the process.
COOLING HOT FOOD
Cooked, time/temperature controlled food shall be cooled from 135 degrees F. to 70 degrees
F. within two hours. Within a total of six hours, food must be chilled from 135 degrees to 41
degrees or less. If there is a lot of food, break it down into smaller portions and place it in
shallow pans to allow rapid cooling.
PROTECTING FOOD DURING STORAGE
Food must be stored off the floor and kept covered. Raw meat must be kept below cooked or
ready-to-eat foods inthe refrigerator to prevent cross contamination. Store allchemicals away
from food, clean utensils, and food equipment.
HAIR RESTRAINTS
Food employees must effectively restrain hair or wear hair restraints such as hats or hair
coverings to keep their hair from contaminating exposed food, utensils, or food equipment.
This does not apply to counter staff that only serve beverages and wrapped food, or to wait
staff.
DATE MARKING
Prepared potentially hazardous food that requires refrigeration must have a date on the
container or cover if it is saved for more than 24 hours. That way, everyone knows how old
the food is and how much longer it may be kept. It may be saved for a maximum of seven days
when held at 41 degrees F. or less. Any food left after that time must be thrown away.
GENERAL GUIDELINES FOR EMPLOYEE HEALTH
The person in charge must exclude from the food operation a food employee diagnosed with:
 Salmonella spp.
 Shigella spp.
 Escherichia coli 0156:H7
 Hepatitis A
 Entamoeba histolytica
 Vibrio cholerae
 Cryptosporidium
 Cyclospora
 Giardia
 Yersinia
You must restrict food employees from working with exposed food; clean equipment, utensils,
and linens; and unwrapped single-service and single-use articles if a food employee has
symptoms such as:
 Diarrhea
 Fever
 Vomiting

 Jaundice
 Sore throat with fever
 Lesions or cuts on the hands or wrists unless an impermeable cover is worn (such as a glove)
 Persistent sneezing, coughing, or discharge from the eyes, nose, or mouth
WASHING DISHES AND UTENSILS
When using a three-compartment sink to wash dishes, all three compartments must be used
to wash, rinse, and sanitize. Add detergent to the first compartment to wash the dishes. The
second compartment is a clean water rinse to wash the soap off the dishes. In the third
compartment, a sanitizer must be used. The two most common types of approved sanitizers
are chlorine (regular, unscented bleach), and quaternary ammonium (also known as quat).
Both sanitizers should be used at a concentration of 50-200 parts per million. You will need to
obtain test strips for the chlorine or quat so you can check the concentration of sanitizer. The
test strips are available from most restaurant supply stores. Be sure to get the test strips for
the sanitizer you are using. To use the test paper, simply dip it in the sink compartment that
has the sanitizer. The test paper will change colors. Hold the paper to the color chart that
comes with the kit to make sure the concentration is within the 50-200 range. If you use a dish
machine to wash your dishes,it willuse either heat or achemical (chlorine or quat) to sanitize.
The required temperatures for your machine should be noted on a placard located on the
machine. Usually, the final rinse temperature of a high-temperature dish machine must reach
180 degrees F. If a chemical sanitizer is used, it must be dispensed at a concentration of 50-
200 parts per million. You may check the concentration by touching a test strip to water left
on a plate after the final rinse is completed. Be sure to check your dish machine temperatures
or chemical sanitizer concentration daily. It is the heat or sanitizer in the final rinse cycle that
kills the germs that are on the dishes that are going to be used by your customers. If the dish
machine doesn’t reach the minimum required temperature or the minimum sanitizer
concentration, it must not be used until it is repaired.
TIME/TEMPERATURE CONTROLLED FOOD
Any food that can support the rapid growth of microorganisms or toxins that can make people
ill must be temperature controlled for safety and must be held hot or cold. In general, food
that contains the following must be temperature controlled:
 Milk or milk products
 Shell eggs
 Meats, poultry, fish, and tofu
 Shellfish, shrimp, lobster, and crab
 Sliced melons
 Plant foods that have been cooked or warmed; and baked or boiled potatoes
 Raw sprouts
 Sliced tomatoes
WIPING CLOTHS
When using a wiping cloth to wipe down an in-use cutting board or work area, store the cloth
in a bucket of water containing a 50-200 parts-per- million concentration of sanitizer. The
sanitizer will keep bacteria from growing on the cloth between uses. Otherwise, you may be
spreading harmful bacteria on your work surface every time you wipe the area.
CLEANING AND MAINTENANCE

Keep up with daily cleaning and maintenance of your facility and equipment. Clean under and
around equipment to remove dirt and debris. Seal holes in walls and seal gaps around/under
doors to prevent entry of rodents and insects. It’s much better to prevent a problem than it is
to correct one.
FOOD SAFETY SHOULD BE A TOP PRIORITY OF YOUR BUSINESS!
Task Sheet 10.2-1
ENUMERATION

A. When do we wash our hands?
1. __________________________________________________________
2. __________________________________________________________
3. __________________________________________________________
4. __________________________________________________________
5. __________________________________________________________
B. Foods that contain the following must be temperature controlled:
1. _______________________
2. _______________________
3. _______________________
4. _______________________
5. _______________________
Answer Key 10.2-1
A.  After using the restroom

 After touching your face, hair, or body
 After touching an animal
 After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or
drinking from other than a closed beverage container
 After handling dirty equipment or utensils
 When needed to prevent cross contamination such as after handling raw meat
 Before putting on gloves
 After hands become contaminated Hand sinks must always be kept clear for use and
must have soap and paper towels available.
B.  Milk or milk products
 Shell eggs
 Meats, poultry, fish, and tofu
 Shellfish, shrimp, lobster, and crab
 Sliced melons
 Plant foods that have been cooked or warmed; and baked or boiled potatoes
 Raw sprouts
 Sliced tomatoes
“Safe Food Handling”

Objectives:
a.) Demonstrate the proper/safe food handling.
b.) Identify the internal temperature of different food types.
Safe Food Handling
The food supply in the United States is among the safest in the world. However, when certain
disease-causing bacteria or pathogens contaminate food, they can cause foodborne illness,
often called “food poisoning.” The Federal government estimates that there are about 48
million cases of foodborne illness annually – the equivalent of sickening 1 in 6 Americans each
year. And each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000
deaths.
Know the Symptoms
Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating
the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks
later. Symptoms of foodborne illness can include: vomiting, diarrhea, and abdominal pain –
and flu-like symptoms, such as fever, headache, and body ache.
Handle Foods Safely
Although most healthy people will recover from a foodborne illness within a short period of
time, some can develop chronic, severe, or even life-threatening health problems. In addition,
some people are at a higher risk for developing foodborne illness, including pregnant women,
young children, older adults, and people with weakened immune systems (such as transplant
patients and individuals with HIV/AIDS, cancer, or diabetes). To keep your family safer from
food poisoning, follow these four simple steps: clean, separate, cook, and chill.

CLEAN
Wash hands and surfaces often
 Wash your hands with warm water and soap for at least 20 seconds before and after
handling food and after using the bathroom, changing diapers, and handling pets.
 Washyour cutting boards, dishes,utensils,and counter tops with hot soapy water after
preparing each food item.
 Consider using paper towels to clean up kitchen surfaces. If you use cloth towels,
launder them often in the hot cycle.
 Rinse fresh fruits and vegetables under running tap water, including those with skins
and rinds that are not eaten. Scrub firm produce with a clean produce brush.
 With canned goods, remember to clean lids before opening.
SEPARATE
Separate raw meats from other foods
 Separate raw meat, poultry, seafood, and eggs from other foods in your grocery
shopping cart, grocery bags, and refrigerator.
 Use one cutting board for fresh produce and a separate one for raw meat, poultry, and
seafood.
 Never place cooked food on a plate that previously held raw meat, poultry, seafood,
or eggs unless the plate has been washed in hot, soapy water.
 Don’t reuse marinades used on raw foods unless you bring them to a boil first.
COOK
Cook to the right temperature
 Color and texture are unreliable indicators of safety. Using a food thermometer is the
only way to ensure the safety of meat, poultry, seafood, and egg products for all
cooking methods. These foods must be cooked to a safe minimum internal
temperature to destroy any harmful bacteria.
 Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked
or heated thoroughly.
 When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If
there is no turntable, rotate the dish by hand once or twice during cooking. Always
allow standing time, which completes the cooking, before checking the internal
temperature with a food thermometer.
 Bring sauces, soups and gravy to a boil when reheating.

CHILL
Refrigerate foods promptly
 Use an appliance thermometer to be sure the temperature is consistently 40° F or
below and the freezer temperature is 0° F or below.
 Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2
hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is
above 90° F.
 Never thaw food at room temperature, such as on the counter top. There are three
safeways to defrost food: in the refrigerator, in cold water, and in the microwave. Food
thawed in cold water or in the microwave should be cooked immediately.
 Always marinate food in the refrigerator.
 Divide large amounts of leftovers into shallow containers for quicker cooling in the
refrigerator.
Safe Minimum Internal Temperatures
As measured with a food thermometer…
Food Type Internal Temperature
Beef, Pork, Veal, and Lamb
(chops, roasts, steaks)
145°F with a 3 minute rest time
Ground Meat 160°F
Ham, uncooked
(fresh or smoked)
Ham, fully cooked
(to reheat)
140°F
Poultry
(ground, parts, whole and stuffing)
165°F
Eggs Cook until yolk & white are firm
Egg Dishes 160°F
Fin Fish 145°F or flesh is opaque & separates easily
with fork
Shrimp, Lobster and Crabs Flesh pearly & opaque
Clams, Oysters and Mussels Shells open during cooking
Scallops Flesh is milky white or opaque and firm
Leftovers and Casseroles 165°F

Task Sheet 10.2-2
Direction: Fill in each blank below with the appropriate answer.
1. ____________________ 145°F with a 3 minute rest time
Ground Meat 2. ____________________
Ham, uncooked
(fresh or smoked)
3. ____________________
4. ____________________ 140°F
Poultry
5. ____________________
6. ____________________ Cook until yolk & white are firm
Egg Dishes 7. ____________________
Fin Fish 8. ____________________
9. ____________________ Flesh pearly & opaque
10. ____________________ Shells open during cooking
Scallops 11. ____________________
12. ____________________ 165°F

Answer Key 10.2-2
1. Beef, Pork, Veal, and Lamb
(chops, roasts, steaks)
Ground Meat 2. 160°F
Ham, uncooked
(fresh or smoked)
3. 145°F with a 3 minute rest time
4. Ham, fully cooked
(to reheat)
140°F
Poultry
5. 165°F
6. Eggs Cook until yolk & white are firm
Egg Dishes 7. 160°F
Fin Fish 8. 145°F or flesh is opaque & separates
easily with fork
9. Shrimp, Lobster and Crabs Flesh pearly & opaque
10. Clams, Oysters and Mussels Shells open during cooking
Scallops 11. Flesh is milky white or opaque and
firm
12. Leftovers and Casseroles 165°F

“The Dangers of Food borne Illness”
Objectives:
a.) Explain the dangers of food borne illness.
b.) Discuss the causes of foodborne illnesses.
Food Safety
 Access to sufficient amounts of safe and nutritious food is key to sustaining life and
promoting good health.
 Unsafe food containing harmful bacteria, viruses, parasites or chemical substances,
causes more than 200 diseases – ranging from diarrhoea to cancers.
 An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating
contaminated food and 420 000 die every year, resulting in the loss of 33 million
healthy life years (DALYs).
 US$110 billion is lost each year in productivity and medical expenses resulting from
unsafe food in low- and middle-income countries.
 Children under 5 years of age carry 40% of the foodborne disease burden, with 125
000 deaths every year.
 Diarrheal diseases are the most common illnesses resulting from the consumption of
contaminated food, causing 550 million people to fallilland 230 000 deaths every year.
 Food safety, nutrition and food security are inextricably linked. Unsafe food creates a
vicious cycle of disease and malnutrition, particularly affecting infants, young children,
elderly and the sick.
 Foodborne diseases impede socioeconomic development by straining health care
systems, and harming national economies, tourism and trade.
 Food supply chains now cross multiple national borders. Good collaboration between
governments, producers and consumers helps ensure food safety.
Major foodborne illnesses and causes
Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses,
parasites or chemical substances entering the body through contaminated food or water.
Foodborne pathogens can cause severe diarrhea or debilitating infections including
meningitis.
Chemical contamination can lead to acute poisoning or long-term diseases, such as cancer.
Foodborne diseases may lead to long-lasting disability and death. Examples of unsafe food
include uncooked foods of animal origin, fruits and vegetables contaminated with faeces, and
raw shellfish containing marine biotoxins.
Bacteria:
 Salmonella, Campylobacter, and Enterohaemorrhagic Escherichia coli are among the
most common foodborne pathogens that affect millions of people annually –

sometimes with severe and fatal outcomes. Symptoms are fever, headache, nausea,
vomiting, abdominal pain and diarrhoea. Examples of foods involved in outbreaks of
salmonellosis are eggs, poultry and other products of animal origin. Foodborne cases
with Campylobacter are mainly caused by raw milk, raw or undercooked poultry and
drinking water. Enterohaemorrhagic Escherichia coli is associated with unpasteurized
milk, undercooked meat and fresh fruits and vegetables.
 Listeria infection leads to miscarriage in pregnant women or death of newborn babies.
Although disease occurrence is relatively low, listeria’s severe and sometimes fatal
health consequences, particularly among infants, children and the elderly, count them
among the most serious foodborne infections. Listeria is found in unpasteurised dairy
products and various ready-to-eat foods and can grow at refrigeration temperatures.
 Vibrio cholerae infects people through contaminated water or food. Symptoms
include abdominal pain, vomiting and profuse watery diarrhoea, which may lead to
severe dehydration and possibly death. Rice, vegetables, millet gruel and various types
of seafood have been implicated in cholera outbreaks.
Antimicrobials, such as antibiotics, are essential to treat infections caused by bacteria.
However, their overuse and misuse in veterinary and human medicine has been linked to the
emergence and spread of resistant bacteria, rendering the treatment of infectious diseases
ineffective inanimals and humans. Resistantbacteria enter the food chain through the animals
(e.g. Salmonella through chickens). Antimicrobial resistance is one of the main threats to
modern medicine.
Viruses:
Norovirus infections are characterized by nausea, explosive vomiting, watery diarrhea and
abdominal pain. Hepatitis A virus can cause long-lasting liver disease and spreads typically
through raw or undercooked seafood or contaminated raw produce. Infected food handlers
are often the source of food contamination.
Parasites:
Some parasites,such as fish-borne trematodes, are only transmitted through food. Others, for
example tapeworms like Echinococcus spp, or Taenia solium, may infect people through food
or direct contact with animals. Other parasites, such as Ascaris, Cryptosporidium, Entamoeba
histolytica or Giardia, enter the food chain via water or soil and can contaminate fresh
produce.
Prions:
Prions, infectious agents composed of protein, are unique in that they are associated with
specific forms of neurodegenerative disease. Bovine spongiform encephalopathy (BSE, or
"mad cow disease") is a prion disease in cattle, associated with the variant Creutzfeldt-Jakob
Disease (vCJD) in humans. Consuming bovine products containing specified risk material, e.g.
brain tissue, is the most likely route of transmission of the prion agent to humans.
Chemicals:
Of most concern for health are naturally occurring toxins and environmental pollutants.

 Naturally occurring toxins include mycotoxins, marine biotoxins, cyanogenic
glycosides and toxins occurring in poisonous mushrooms. Staple foods like corn or
cereals can contain high levels of mycotoxins, such as aflatoxin and ochratoxin,
produced by mould on grain. A long-term exposure can affect the immune system and
normal development, or cause cancer.
 Persistent organic pollutants (POPs) are compounds that accumulate in the
environment and human body. Known examples are dioxins and polychlorinated
biphenyls (PCBs), which are unwanted by-products of industrial processes and waste
incineration. They are found worldwide in the environment and accumulate in animal
food chains. Dioxins are highly toxic and can cause reproductive and developmental
problems, damage the immune system, interfere with hormones and cause cancer.
 Heavy metals such as lead, cadmium and mercury cause neurological and kidney
damage. Contamination by heavy metal in food occurs mainly through pollution of air,
water and soil.
The burden of foodborne diseases
The burden of foodborne diseases to public health and welfare and to economies has often
been underestimated due to underreporting and difficulty to establish causal relationships
between food contamination and resulting illness or death.
The 2015 WHO report on the estimates of the global burden of foodborne diseases presented
the first-ever estimates of disease burden caused by 31 foodborne agents (bacteria, viruses,
parasites, toxins and chemicals) at global and regional level.
The 2018 World Bank report on the economic burden of the foodborne diseases indicatedthat
the total productivity loss associated with foodborne disease in low- and middle-income
countries was estimated to cost US$ 95.2 billion per year, and the annual cost of treating
foodborne illnesses is estimated at US$ 15 billion.
 WHO estimates of the global burden of foodborne diseases
 World Bank estimates of economic burden of foodborne diseases in low- and middle-
income countries
Food safety: a public health priority
Unsafe food poses global health threats, endangering everyone. Infants, young children,
pregnant women, the elderly and those with an underlying illness are particularly vulnerable.
Every year 220 million children contract diarrhoeal diseases and 96 000 die. Unsafe food
creates a vicious cycle of diarrhoea and malnutrition, threatening the nutritional status of the
most vulnerable.
The International Conference on Food Safety held in Addis Ababa in February 2019, and the
International Forum on Food Safety and Trade held in Geneva in 2019, reiterated the
importance of food safety in achieving the Sustainable Development Goals. Governments
should make food safety a public health priority, as they play a pivotal role in developing
policies and regulatory frameworks, and establishing and implementing effective food safety
systems.

Food can become contaminated at any point of production and distribution, and the primary
responsibility lies with food producers. Yet a large proportion of foodborne disease incidents
are caused by foods improperly prepared or mishandled at home, in food service
establishments or at markets. Not all food handlers and consumers understand the roles they
must play, such as adopting basic hygienic practices when buying, selling and preparing food
to protect their health and that of the wider community.
Everyone can contribute to making food safe.
Task Sheet 10.2-3
Direction: Identify the term defined in each item below. Write your answer on the space
provided before each number.
____________________1. It can cause severe diarrhea or debilitating infections including
meningitis.

____________________2. It is an infection that is characterized by nausea, explosive
vomiting, watery diarrhea and abdominal pain.
____________________3. These are infectious agents composed of protein and are unique
and are associated with specific forms of neurodegenerative disease.
____________________4.This is an example of parasite that is only transmitted through food.
____________________5. This type of bacteria infects people through contaminated water
or food.
____________________6. It is an antimicrobial which is essentialto treat infections caused by
bacteria.
____________________7.It canlead to acute poisoning or long-term diseases,suchas cancer.
____________________8-10. These are the three most common foodborne pathogens that
affect millions of people annually – sometimes with severe and fatal outcomes.
Answer Key 10.2-3
1. Foodborne pathogens
2. Novovirus
3. Prions
4. Fish-borne termatodes
5. Vibrio cholera
6. Antibiotics
7. Chemical contamination

8. Salmonella
9. Campylobacter
10. Enterohaemorrhagic Escherichia
“Blast Chilling”
Objectives:
a.) Define blast chilling.
b.) Differentiate soft chill from hard chill.

What is blast chilling?
Blast chilling is a term used to describe the method of cooling food to a low temperature
quickly meaning that it passes through the food danger zone quickly therefore harmful
bacteria is not given the opportunity to develop and multiply. Much research was
undertaken in this area and the results proved useful in determining how the blast
chiller should work and the temperature boundaries it must meet. The data found also
highlighted the speed at which the food items must be taken to the desired
temperature. Bacteria multiply fastest between 8˚C/46˚F and 68˚C/154˚F. This
information allowed researchers to deduce that a blast chiller must be able to reduce
the core temperature of cooked food from 70˚C/158˚F to 3˚C/37˚F or below within the
time frame of a maximum of 90 minutes. By following this practice, the food is
considered safe to store for consumption at a later date. Although this method of
chilling food safely and effectively was originally designed for commercial food premises
however was later also incorporated into the preparation and production of ‘instant’
foods, ensuring that the quality of the product remained as tasty after storage as it was
when fresh.
The origins of blast chilling
The idea for the design of the blast chiller was taken from the refrigerator theory and
these two products are therefore often thought of as cousins. Prior to the invention of
what we now recognise as the refrigerator, people would have to
use preservation techniques such as soaking in salt or brine and storing in ice houses to
ensure that the food remained as fresh as possible. It was not until 1842 with the
invention of the refrigerator, although in a simple and less technical form, that these
methods of preservation were abandoned. By 1880 the first frozen cargo of food
products managed to reach British shores from Australia safely and without being
compromised. By the beginning of the 20th century, people were beginning to discover
that the idea of blowing cold air over the surface of food ingredients was highly effective
as a method of quick freezing and therefore allowing safer storage of food which was
to be used at a later date. The idea of the refrigerator storing food at a consistent low
temperature gave way to designers and inventors taking the basic concept and creating
a way to speed up the process so that food could be chilled to a safe temperature in as
short a period of time as possible. This led to the birth and commercialisation of the
blast chilling practice being an essential part of the food industry. Blast chillers, as with
all high grade pieces of equipment, can be pricy to purchase and thus makes them more
easily accessible to commercial properties and food businesses rather than for
occasional and unnecessary use in the domestic environment.
Many people, often those who deal with the expense of having to invest in these pieces,
often wonder what makes blast chillers more effective than an ordinary freezer. Why
should they invest large sums of money for something which can also seemingly be
achieved with a large scale domestic item? Well, the method involved in the blast
chilling process, although appearing to achieve the same effect as a piece of domestic
equipment does actually differ although it is not noticeable to the naked eye. It is this
difference which makes the blast chilling process truly unique and a must have for any
commercial food business. When food is stored in a domestic freezer the water held
inside becomes frozen; these crystals being relatively large in size. A blast chille r
promotes a rapid freezing process, the result being that the crystals formed inside the
foods are much smaller. The size of the frozen crystals which form can have a dramatic
effect on the food once it is thawed. Larger crystals will rupture the cells of the food as
they melt therefore having a detrimental effect on the overall flavour and texture of the

item. The thawing of smaller crystals does not have the same impact on the food
meaning that the taste and texture is preserved. All blast chillers work on the same basic
principle of passing a constant flow of chilled air over the surface area of the food and
so speeding up the whole process. Some blast chillers now also incorporate changeable
shelving which means that the user can tailor the space provided by moving the shelving
higher or lower, to suit each individual piece of food which they wish to chill.
So other than the size of the crystals which are formed internally within the food, how
does a blast chiller differ from a domestic appliance? With standard refrigeration and
freezer compartments, food is often stacked one above the other with the air being
circulated often becoming stagnant. The cool air being pumped into the compartment
not only has to cool the food but also chill the stagnant air surrounding the ingredients.
It is this factor which increases the amount of time needed to chill foods in a domestic
setting. This is the issue which needed to be addressed when the first blast chillers were
being designed. How could the time required to chill items be reduced? The differing
arrangement of blast chillers from their domestic refrigeration cousins proved to be the
answer to decreasing the amount of time needed to complete the task. Blast chillers
have a larger space between the trays meaning that the chilled air has more room to
circulate. The cold air is also being pumped continuously around the chamber rather
than being allowed to stagnate and so warm up.
Blast chillers also have different chilling modes rather than only being placed at one
setting.
 Soft chill
This setting chills the core temperature of foods quickly and effectively down to a range
of approximately 3˚C. It is best used for delicate items which have a low density such as
green salads for example.
 Hard chill
This setting is more suitable for food products with a higher fat content such as cuts of
meat, broths and portioned meals. The temperature of the food will fall to
approximately -15˚ within a short a period of time as possible.
 Shock freezing
Shock freezing can reduce the core temperature of high risk foods to a temperature of
approximately -18˚C in around 4 hours. This prevents any harmful bacterium from
forming on foods which are known to produce and grow bacterium more quickly.
As with all pieces of equipment there are advantages and disadvantages which must be
taken into consideration when researching the best model for your business. Overall the
positives far outweigh the negatives as you are guaranteed to be storing and later
serving safe food products to your customers.
Advantages
 The smaller crystal formations result in the texture, flavour and colour of the
food being locked in and preserved. The nutritional value will also not be lost as
is the case when dealing with some domestic units.
 The rapid cooling encourages an ‘ice skin’ to form on and around the food
product meaning that more delicate items which would normally suffer

aesthetically from the freezing process will be preserved in a much more
effective fashion. Fruit extracts, certain pasta dishes and soufflés for example are
prone to suffering from dehydration and thus the physical appearance of the
piece once taken out of storage is badly affected. The ‘ice skin’ acts as a perfect
barrier to prevent these problems from arising.
 The speed at which the ingredients are chilled guarantees 100% food safety and
effectively inhibits the growth of any potentially harmful microorganisms from
developing.
 Blast chillers will often be designed with different compartments therefore the
risk of cross contamination is greatly reduced.
 As the size of blast chillers is relatively large they can handle greater quantities
of food. This ensures that food waste is kept to a minimum and the chef has a
greater choice of ingredients for use in the future.
 The final result of thawed pieces which were blast chilled is overall more effective
and of better quality. The structure remains the same as when fresh and the
integral features are not hindered in any way.
Disadvantages
 Blast chillers are expensive to purchase and therefore must be factored into the
initial set up budget and costs.
 The amount of energy required to run these pieces can be high and so lend
themselves mainly to businesses as opposed to domestic settings.
Task Sheet 10.3-1
MULTIPLE CHOICE.Readand understand eachquestion carefully and encirclethe letter of your
chosen answer.
1. What is the term used to describe the method of cooling food to a low temperature
quickly?
a. Blast Chiller b. Blast Chilling c. Hard Chill d. Soft Chill
2. What are the two chilling products that are usually thought of as cousins?
a. Blast Chiller and Refrigerator c. Ice Maker and Refrigerator
b. Freezer and Chiller d. Refrigerator and Freezer

3. Between what temperatures do bacteria multiply the fastest?
a. 6˚C/46˚F and 63˚C/154˚F c. 8˚C/46˚F and 68˚C/154˚F
b. 7˚C/46˚F and 65˚C/154˚F d. 9˚C/46˚F and 70˚C/154˚F
4. Listed below are the preservation techniques that people used prior to inventions EXCEPT:
a. Storing in ice houses. c. Both a and b.
b. Soaking in salt or brine. d. Neither a nor b.
5. Which of the following is a DISADVANTAGE of shock freezing?
a. The smaller crystal formations result in the texture, flavour and colour of the food
being locked in and preserved.
b. The amount of energy required to run these pieces can be high and so lend
themselves mainly to businesses as opposed to domestic settings.
c. The speed at which the ingredients are chilled guarantees 100% food safety and
effectively inhibits the growth of any potentially harmful microorganisms from
developing.
d. The rapid cooling encourages an ‘ice skin’ to form on and around the food product
meaning that more delicate items which would normally suffer aesthetically from
the freezing process will be preserved in a much more effective fashion.
Answer Key 10.3-1
1. a
2. a
3. c
4. d
5. b

“Cook-Chill Systems and Procedures”
Objectives:
a.) Discuss the importance of cook-chill system;
b.) Differentiate soft chill from hard chill.
What is Cook Chill?
Cook-Chill is a simple, controlled system of advanced food preparation designed to provide
more flexibility in foodservice.

The technique involves the full cooking of food, followed by rapid chilling and storage at
controlled temperatures (for up to five days). When required, the food must be regenerated
before service. The production system itself is simple to operate if well managed, and
completely safe provided the Department of Health Guidelines on temperature/time controls
are followed.
Cook-Chill Systems have the added benefit of maintaining food quality, nutritional value,
flavour and appearance.
Installing a Cook-Chill System also offers the caterer added flexibility and management – and
of course profitability!
Why do I need a cook-chill system?
If you cook then chill food, its temperature needs to be reduced safely from 70°C to 3°C within
90 minutes. If you are freezing cooked food, the temperature needs to go from 70°C to -18°C
in no more than 240 minutes. Otherwise you are breaking the law. Worse, you are putting
your customers at risk.
This is because bacteria grows most aggressively between 5°C and 63°C – so the food needs
to get past this ‘danger zone’ as quickly as possible.
It’s no good putting hot food into a refrigerator or freezer – it won’t cool fast enough, the
resulting rise in the cabinet temperature will endanger other food being stored there, and it
will overwork the refrigeration system.
The only safe way to comply with the food safety regulations governing the chilling or freezing
of cooked food is to use a blast chiller or blast freezer.
What is the difference between hard and soft chill?
Blast chillers offer the option of soft or hard chill. Soft chilling is a gentler process that ensures
delicate products, such as fish, fruit and vegetables, do not develop ice crystals.
Hard chilling is suitablefor denser foods suchas meat, casseroles andlasagne.Here the airflow
drops below freezing to maintain safety while ensuring the product stays in prime condition.
What equipment do I need for a cook-chill system?
If you are already serving hot food, the only additional equipment you will require for a small
to medium sized Cook-Chill operation is a suitable Blast Chiller or Chiller Freezer. You will also
need a suitable refrigerator or coldroom (0ºC/+3ºC) for the storage of the finished product.
Williams Refrigeration provides Blast Chillers and Blast Freezers with capacities from 10kg
under counter models up to roll-in models capable of BlastChilling 320kg. Simply work out the
volume of food you will be preparing in advance and choose a model that suits.
To find out which model is the most suitable for your operation, consider the type of food you
will be blast chilling or freezing, as well as the volume of food you need to produce, calculated
in quantity of kilograms.
When calculating volumes remember that you may be producing meals for consumption over
seven days but with production in only five days. It is also wise to allow a little extra capacity

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