Chef

Presentation Purpose
• The purpose of this presentation i to provide the operator h f hi i is id h with an understanding of the process used to pack kettle p p pump casings. Information contained within has been g derived from the FDA Food Code and Serv-Safe® providing a science based reference pertaining to the prevention of food borne illness illness. • M&Q Packaging Corporation recommendsthat a certified food technician be consulted on technical issues and that a documented HACCP procedure be created for the operators packing cook chill kettle pump casings.
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What is Cook Chill?
• Preparing food in bulk quantities and maintaining freshness in refrigerated storage. g p • Storage temperature is between 28°F - 32°F (-2°C - 0°C). • Food packaged in properly chilled casings willhave a shelf life up to 28 days. p y
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Advantages of Cook Chill
• Food on demand vs. cook and serve • Preserve nutrient integrity and flavor • Consistent taste and quality • Reduce operating costs by 35% or more
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Menu Items for Cook Chill Kettle Pump Casings
•Soups •Sauces

•Chili Chili

•Mashed P t t M h d Potatoes

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Step One: Food Preparation
• Viscous or semi viscous menuitems (i.e. soups, sauces, chili, etc.) cooked to or past a pasteurization temperature of 165F (74°C) At this point, bacteria is eliminated in the food. li i di h f d It is recommended that food be cooked to at least 180 F (82°C) 180F (82 C) allowing an additional buffer during filling and clipping of the casings. casings
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• •

Step Two: Packaging
• Recommended casing sizes include:10”x 20” Casings (1 gallon) 10”x 24” Casings (1.5 gallon) 10”x 30” Casings (2.0 gallon) • Packing in excess of 2 gallons will slow cooling time and may compromise the desired shelf life. • Remove food from direct heat while packing casings. Product remains pasteurized until reaching 165F (74°C) i t i d til hi (74°C).

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Manual Cook Chill
• A Ring Stand holds the casing open during filling. • Acalibrated pitcher or p vessel portions the desired amount of food into each casing. casing • Prior to clipping, evacuate as much air as possible from the casing then clip near the top of the open end.
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Manual Coo C u Cook Chill
Continued • When food temperature reaches the pasteurization point (165ºF/ 74°C) any air remaining inside the casing is also pasteurized. pasteurized • Allow atleast 4” between the top of the fill line and where the casing is clipped. • Note: Casing should not be p packed firmly like a cookiey dough package. Food should move freely inside the casing to gp accelerate the cooling process.
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Validate Casing Fill Level
• There are two (2) methods by which the Casing Fill Level may be validated. Casing Fill Level is critical to proper cooling. • Method 1:Saddle Validation Place the filled casing over extended fingers. Casing should be evenly distributed like a “saddle-bag”. • Fingers are partially visible through the center of the casing. If fingers are not visible, the casing has been overfilled and will not cool properly. p p y
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Validate Casing Fill Level g
Continued

• Method 2: Table Test
Place the casing flat on a table and measureth h i ht f d the height from th the table surface to the top of the casing. Height should measure no more than 2” - 2.5”. If the measurement exceeds 2.5” the casing i overfilled and will not i is fill d d ill cool properly.
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Checking Casing Temperature g g p
The filled casing cannot be punctured to obtain a true internal temperature Two temperature. options have been developed to validatethe internal temperature. Both options require the development of a HACCP protocol for p p calculating internal temperature of the specific food products being packed. Option 1: Shake the casing vigorously to ensure a consistent internal temperature. Fold one side over the other and gently press the stem of a Bimetallic Stemmed Thermometer between the two folds to obtain a reading. Consult...