OVERALL UNIFORMITY TOPS LIST: COOK-CHILL BENEFITS

摘要

Converting to a cook-chill operation from a traditional cook-and-serve is not something to be taken lightly. The system, in a nutshell, coordinates the cooking, chilling, storage and reheating of food by means of specially designed equipment and specific procedures. The benefits of cook-chill, according to experts and operators alike, range from product uniformity and consistency in taste and quality to a streamlined- and less stressed - workforce. Paul Mackesey, FCSI, president of Mackesey & Associates, a f/s design and management-consulting firm in Madison, WI, looks at a cook-chill conversion from two perspectives: the soft and hard side. The hard side includes the facility plans: the equipment layout, the electrical, mechanical and plumbing drawings and the actual equipment. The soft side focuses on modifications to operational procedures, staffing changes, recipe development and Hazard Analysis Critical Control Point (HACCP) procedures that go hand-in-hand with a cook-chill transformation.