Printer Friendly

The Chill Manual, the Design, Development and Operation of Major Cook-Chill Systems, part 3, Operations.

The Chill Manual, the Design, Development and Operation of Major Cook-Chill Systems

by Richard North. Part 3 completes this trilogy of texts that cover a subject that has been much in the news in recent months. Its section titles read: Operational routines; Monitoring procedures; Cleaning and maintenance; Management and personnel; Troubleshooting; Health and safety; and Reviewing the operation.

The reader will immediately understand that each section looks at some specific aspect of the business. It is easy to say that it as it should be but here we have rather nicely descriptive titles to the various sections. The author makes it quite clear that there is a right way of running cook-chill systems and there is a reason for so doing. Nowadays, we even more concerned with legal formalities which is why there is a section on health and safety. The whole concept of cook-chill involves many scientific disciplines which is why it needs close study.

The text ie typewriter set and has been written in a very concise manner and he has cut through the jargon that tends to grow up around each subject area. Care is perhaps his over-riding message because hygiene is of critical importance but this is made quite clear in the text.
COPYRIGHT 1989 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1989
Previous Article:European Food Trades Directory: 1989-90.
Next Article:Process Engineering in the Food Industry: Developments and Opportunities.

Related Articles
Hygiene for Management, 4th ed.
Processing and Quality of Foods, 3 vols.
Food Pasteurisation Treatments: Technical Manual No. 27.
Guidelines for the Good Manufacturing and Handling of Modified Atmosphere Packed Food Products.
Sous Vide and Cook-Chill Processing for the Food Industry.
Three units with the convenience and price of one. (Equipment Update).
Meat Refrigeration. (Bookshelf).
Geest signs up to 3rd Lagarde retort.
Plaintiff Blues.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters