294 Chilled foods Storage on Receipt Raw Material omponents Cooked Components Cook Component Disinfection Components Chilled HYGIE AREA Component Assembly Primary Packaging Secondary Packaging Distribution Physical and staff separatic Fig. 11.2 Typical flow diagram for the production of chilled foods prepared from both cooked and raw components( Class 2) cleaning and disinfection procedures(including pest control) general hygienic and safety practices in food processing including the microbiological quality of raw materials the hygienic operation of each process step the hygiene of personnel and their training in hygiene and the safety of• cleaning and disinfection procedures (including pest control) • general hygienic and safety practices in food processing including – the microbiological quality of raw materials – the hygienic operation of each process step – the hygiene of personnel and their training in hygiene and the safety of food.
  
 
       
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# #  $ $  %%      $    %  Fig. 11.2 Typical flow diagram for the production of chilled foods prepared from both cooked and raw components. (Class 2) 294 Chilled foods