Secondary chilling of meat and meat products 333 the place where it will be reheated and consumed. The term is equally applicable to the system of producing chilled ready meals for retail sale. Sales of chilled ready meals reached f973m in the UK in 2001 (www.chilledfood.organdcontinuetoriseWithinthismarketgrowth there is a strong move towards greater variety, with ethnic meals showing the fastest increase. This has meant that more meals than ever before are being produced by manufacturing facilities operating cook-chill systems, using a wide range of production methods and equipment 16.5.1 Cook-chill guidelines Cook-chill systems are normally used to supply food in institutional (hospitals, schools, canteens, etc. )catering operations. Normally the food is cooked and cooled under near industrial conditions. It is stored and trans- ported to the institution under refrigeration and reheated(not cooked) One of the key elements to a successful cook-chill operation is the strict monitoring and control of temperature throughout. Cooking rarely elimi- nates all food poisoning organisms and a number survive as spores that will germinate and grow if cooling rates are slow. In the UK the Department of Health Cook-chill Guidelines published in 1989 recommend maximum ooling regimes and the use of special equipment to rapidly reduce product temperatures after cooking. Many other countries in Europe have similar guidelines or recommendations for the cooling of cooked products(Table 16.12) The UK Guidelines recommend that joints of meat or packs of food should not exceed 2.5kg or 100 mm in thickness or height. It is also advised that containers have lids to help prevent contamination and to minimise dehydration during cooling. The Guidelines also state that the actual chill ing process should commence as soon as possible after completion of cooking and certainly within 30 min of leaving the cooking process(this is to allow for portioning of meals). Smaller portions (less than 50mm deep) should be chilled to between 0 and 3C within 90 min and larger portions Table 16.12 Chilling time requirements for cooked foods in different countries Country Chilling times Chilling rate (°Cmin) temperature(°C Denmark fron65°Cto10°Cin3 hours 0.31 france fron70°ctol0°Cin2 hours 0-3°C Germany from80°Cto15°in2 hours (from15°Cto2°cin24 hours) Sweden from80°to8°cin4 hours 3°C UK from70°Cto3°cin1.5 hoursthe place where it will be reheated and consumed. The term is equally applicable to the system of producing chilled ready meals for retail sale. Sales of chilled ready meals reached £973m in the UK in 2001 (www.chilledfood.org) and continue to rise. Within this market growth there is a strong move towards greater variety, with ethnic meals showing the fastest increase. This has meant that more meals than ever before are being produced by manufacturing facilities operating cook–chill systems, using a wide range of production methods and equipment. 16.5.1 Cook–chill guidelines Cook–chill systems are normally used to supply food in institutional (hospitals, schools, canteens, etc.) catering operations. Normally the food is cooked and cooled under near industrial conditions. It is stored and trans￾ported to the institution under refrigeration and reheated (not cooked) before serving. One of the key elements to a successful cook–chill operation is the strict monitoring and control of temperature throughout. Cooking rarely elimi￾nates all food poisoning organisms and a number survive as spores that will germinate and grow if cooling rates are slow. In the UK the Department of Health Cook–chill Guidelines published in 1989 recommend maximum cooling regimes and the use of special equipment to rapidly reduce product temperatures after cooking. Many other countries in Europe have similar guidelines or recommendations for the cooling of cooked products (Table 16.12). The UK Guidelines recommend that joints of meat or packs of food should not exceed 2.5 kg or 100 mm in thickness or height. It is also advised that containers have lids to help prevent contamination and to minimise dehydration during cooling. The Guidelines also state that the actual chill￾ing process should commence as soon as possible after completion of cooking and certainly within 30 min of leaving the cooking process (this is to allow for portioning of meals). Smaller portions (less than 50 mm deep) should be chilled to between 0 and 3 °C within 90 min and larger portions Secondary chilling of meat and meat products 333 Table 16.12 Chilling time requirements for cooked foods in different countries Country Chilling times Chilling rate Storage (°C/min) temperature (°C) Denmark from 65 °C to 10 °C in 3 hours 0.31 <5 °C France from 70 °C to 10 °C in 2 hours 0.50 0–3 °C Germany from 80 °C to 15 °C in 2 hours 0.54 2 °C (from 15 °C to 2 °C in 24 hours) Sweden from 80 °C to 8 °C in 4 hours 0.30 3 °C UK from 70 °C to 3 °C in 1.5 hours 0.74 3 °C