Alto-Shaam quickchiller QC-20 Broszura - Strona 3
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Food Safety
A single incident of a food borne outbreak
can have a devastating effect on any food
service operation. Food borne illness
causes an estimated 10,000 or more
preventable deaths every year. It has also
been estimated that more than half of all
food borne illnesses within the United
States is directly related to improper hot
food cooling methods. Outside of
sterilization, it would be virtually
impossible to eliminate all microbiologic
contamination from food. Sterilization
would also destroy all sensory aspects of
food such as taste, color, and texture, along
with most of the nutrients.
Conventional storage refrigerators are
not engineered nor equipped to rapidly
remove heat from large loads of hot food.
Consequently, hot foods take much longer
to cool, remain within the danger zone for
a longer period of time, and are at greater
risk of becoming contaminated. This
situation can result in loss of sanitation
and loss of product.
The rapid reduction of hot food
temperatures reduces the opportunity for
bacterial growth. Chilling specific foods
directly from the cooking process within
a prescribed amount of time is also a
general requirement of state and local
health (hygiene) organizations and falls
under HACCP guidelines.
Quick chilling is the process of rapidly
reducing food temperature by directing
high velocity cold air above and below each
pan of food. This balanced heat removal
process transfers food temperature quickly
through the danger zone, greatly reducing
bacterial growth. Reduction of bacterial
growth and associated toxins provides an
extended refrigerated holding life and a
much greater measure of safety. Studies
have shown that properly processed
cook/chill products show no appreciable
bacterial growth for a full five days,
including the day the product was cooked.