Opening a Cold storage machinery merchant wholesalers Business Your business plan needs to cover The market, Market segmentation, Consumer analysis, Competition, Product features and benefits, Competitive analysis, Positioning, Advertising and promotion, Sales, Research and development, Operations, People, Payback and exit plan and professional Financial Projections Contact us: We are Cold storage business plan professionals! The first half of the business plan is geared towards helping develop, support and finally solid business strategy. You look at the market, the industry, customers and competitors.
Cook-Chill Food Safety Principles: Topics The cook-chill concept Importance of rapid cooling over the proper time frame Importance of monitoring temperatures Methods of quick chill and cooling Importance of product formulation Types of cook-chill products Two basic types of packaging Labeling of products Importance and significance of having a HACCP plan and a recordkeeping system Potential problems associated with cook-chill products Learning Objectives: Learning Objectives Describe the concept of cook-chill.
Recite the correct temperature range and time frame for rapid cooling. Monitor and record temperatures during the cook-chill process accurately.
Properly package and label cook-chill products. List 2 potential problems associated with cook-chill products. The Cook-Chill Concept Cook-chill is a process of batch food production. It enables a fresh product to be cooked, packaged and rapidly cooled.
Cook Bag Chill Cook-Chill. Slow growth of spoilage microorganisms Prevent the production of toxins in certain microorganisms Temperature Danger Zone: Critical Control Temperatures in Process: Cooling Factors Cooling factors include: Properly sized equipment Chill rapidly for quality and safety For chilled tray line — everything must be in a chilled state Remember: Some foods cooked and chilled Some foods seasoned and held chilled PowerPoint Presentation: Water Bath Chilling Need to have enough water to accept the heat given off by the product.
Must be able to fold and massage heavy product for rapid chilling. Must have adequate ice water supply. Product Formulation Standard recipes need to be adapted to the cook-chill process.
Put in an air tight bag. Bag is clipped or sealed. Cook product to proper temperature.
Heat product to pasteurization temperatures based on time. Package in an air tight bag. Cook-Package Heated pasteurized in kettle Chilled within 4 hours usually ice bath or tumble chiller Packaged in oxygen proof casing Stored under refrigeration Higher risk of post-pasteurization contamination Examples: Labeling of Product What to include on the label: Possible Problems Poor recipes not correctly adapted to cook-chill Improper reheating of food Inadequate training of personnel Poor inventory control of banked food Possible Problems: Possible Problems Not all menu items are compatible with cook-chill including: Those serving more than — meals per day Those who have more than one serving location Those who have food temperature problems because of distance they have to transport or the time that it may take to get it there Who Does Cook-Chill Work For?: Those who want to control the consistency and the quality of their product from serving location to serving location Those with limited production space and a large number of meals to produce Who does Cook-Chill work for?: Who does Cook-Chill work for?
Those whose needs are expanding rapidly Those who have a great deal of competition for labor, particularly skilled cooks Summary: Temperature monitoring and recording is critical in production of cook-chill products to avoid foodborne illness. Not all food products can be cook-chill processed.
Proper packaging and labeling of cook-chill products is needed for shelf life and recall purposes. Wrap-Up Do you have any questions? What information was new?
How will you apply what you learned today? Posttest View More Presentations.WAREHOUSING PowerPoint Presentation, PPT - DocSlides- and. STORAGE. CHAPTER 8. Warehousing. is one of the functions of marketing. The. place where.
the goods are stored is called as warehouse.
The term “. ware” means. products. Storage or. warehouse. ID: PowerPoint Slideshow about 'Worcester Cold Storage Fire' - levia An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.
Presentation Cook Chill - authorSTREAM Presentation. Presentation Cook Chill - authorSTREAM Presentation Presentations (PPT, KEY, PDF) logging in or signing up. presentation cook chill Critical Control Temperatures in Process Cold storage of cooked products less than 41 ° F.
PowerPoint Slideshow about 'Cold storage business' - zahi An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.
Cold storage company startups: A strategic business plan need to include details of key personnel and their relevant experience are also important, as is operational information like office location, special equipment and expected employee headcount.
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