Table of Content

Content Page
1.0 Cook-Chill System
1.1  Introduction of Cook-Chill 1
1.2  Advantages of Cook-Chill System 1–2
1.3  Disadvantages of Cook-Chill System 3
2.0 Cook-Freeze System
2.1  Introduction of Cook-Freeze 4
2.2  Advantages of Cook-Freeze System 4
2.3  Disadvantages of Cook-Freeze System 5
3.0 Hand Wash
3.1  Introduction of Hand Wash 6
3.2  Steps of Hand Washing 6–7
4.0 Conclusion 8
5.0 Reference
5.1  Websites 9
6.0 Appendix
6.1  Diagram of Steps of Hand Washing 10

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1.0 Cook-Chill System
1.1 Introduction of Cook-Chill
Cook-chill is a catering system based on preparing food in bulk at one central point,
and then using rapid chilling techniques and refrigeration to store the cooked food until it is
needed for service.
At a central point, the food is prepared and cooked to a safe temperature to kill any
bacteria present. It is then placed in suitable containers and chilled immediately.
After chilling, the food is stored at just above freezing point between 0 °C and 3°C for
up to five days, including the day of cooking and the day of consumption.
Immediately before service, the food is reheated. To reheat the food, food needs to
reach 75°C at its centre. At the production unit, and possibly transported to a number of
different service units using heated trolleys. Alternatively, the food will be transported in its
chilled state, and reheated at the point of service.

1.2 Advantages of Cook-Chill System

Cook-chill production and service offers a number of advantages to the caterer. This
allows food service establishments to have effective time and resource management. It allows
food service establishments to better organize their time. Prime cooking can take place when
the business is quiet, leaving less to do when you have customers to attend to. Equipment can
be used more energy efficiently while ingredients can be bought in larger quantities,
providing economies of scale. Caterer can also prepare meals for several establishments from
one kitchen.
Cook-chill system can increase the flexibility in the menu. The ability to cook food
and then chill them for up to five days allows wider food choices. A variety of stored food
allows the caterer to offer a greater number of dishes without suffering the potential wastage
of conventional cooking and serving systems. This system also can increase the flexibility in
service because all dishes simply have to be reheated before service; operators can serve a
wide variety of food all day and can easily cope with the fluctuating numbers of customers
throughout the day.

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 Cook-chill system has consistent standards which is much easier to the caterer. A
standard quality of dishes is more easily attained because the dishes are produced in bulk
before being individually packed. This applies particularly where the production occurs in a
large kitchen or Central Production Unit (CPU).
Cook-chill system has a lower equipment requirement in the regenerating kitchen.
The kitchens where regeneration takes place known as satellite kitchen, may be some
distance from the Central Production Unit (CPU), and these need less equipment than for
conventional cooking and provided there are strictly enforced guidelines and fewer skilled
staff.
Cook-chill system will have a fast service times for reheating the food. The reheating
of chilled food is very quick in comparison with frozen products. Dishes may be removed
from chill cabinets only minutes before being served to the client. At the same time, this
system also produces higher quality food. The quick chilling and gentle reheating ensure
optimal flavour, texture and nutritional value.
This system divorces production from service and consumption and allows
elimination of peaks and troughs of the traditional catering working day. These results in
more efficient staff and equipment usage and more time can be made for the optimal use of
specialist staff skills.
Cook-chill system produces fresh-tasting. Cook-chilling does not allow ice crystals to
form in the food, so the reheated dishes are closer to their original taste, colour and texture
than is the case with some frozen food or food that have been kept hot for a long time.

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1.3 Disadvantages of Cook-Chill System
As in any system, there are also a number of disadvantages that have to be considered
before adopting a cook-chill operation. This system need a high equipment cost at production
stage. The cost of buying the quick chiller, packaging material, general equipment, chilled
storage facilities and temperature and monitoring equipment is considerable.
To adopt a cook-chill operation, a larger working space is needed as cook-chill
usually demands more space than conventional production, both for storage and packing.
Cook-chill system has higher risk of food poisoning because the food is usually
cooked in greater bulk than conventional cooking, temperature controls are more critical and
there is a possibility of poor stock control. These factors can all cause contamination to take
place in large quantities of food. The potential for food poisoning on an epidemic scale is
greater.
Cook-chill system can cause lowering of nutritional values. The nutritional value
depends on largely on the quality of the low product and the handling of the food during
processing. Studies have noted that the vitamin C content of chilled food decreased during
that 75 to 80 percent of the ascorbic acid content of potatoes and cabbage stored in this way is
last within 24 hours after cooking. In addition to the food poisoning potential, if the higher
standards of cooking and storage are not employed, there is an added danger of nutritional
and microbiological decay. This can cause the reducing of the flavour, texture, taste and food
value of the dishes.
Staff who lack of the experience of a cook-chill system will require detained
retraining of management and production staff to obtain maximum benefit from the system
and to avoid the new range of hazards. Such training should include the adoption of Hazard
Analysis Critical Control Point procedures in which each step of the process is analysed. This
pinpoints potential hazards, allowing management to develop any procedures necessary to
minimize risk.

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2.0 Cook-Freeze System
2.1 Introduction of Cook-Freeze
Cook-freeze is a specialised food production and distribution system for prolonging
the life of prepared and cooked food by rapid freezing, storage at very low temperatures and
reheating at the time of service. The food is quickly blast-frozen to -18 °C then stored at that
temperature until required for sale or consumption for up to three months. It is a system that
has been adopted by many institutional caterers such as hospitals, schools and industrial
catering facilities.

2.2 Advantages of Cook-Freeze System

Cook-freeze production and service offers a number of advantages to the caterer. This
system uses a cost-effective labour. Food may be prepared within normal working hours
when there is the most available labour, and served at times when labour is more expensive.
Example in the very early mornings, evenings, weekends and holiday periods. Daily meals
can be assembled in one shift, resulting in reduced labour, improve workflow and maximised
equipment usage.
The financial success of a cook-freeze system is making full use of the capacity of the
equipment. A conventional kitchen, which costs tens of thousands of rant to equip, can
operate at half capacity, probably with fewer staff, and still keep going.
Cook-freeze system has a greater flexibility and variety of food can be placed on the
menu. The ability to cook food and then freeze them for up to few days allows wider food
choices. A variety of stored food allows the caterer to offer a greater number of dishes
without suffering the potential wastage normally associated with traditional food production.
Last minute changes in expected number of customers can be easily accommodated.
Cook-freeze system produces a fresh-tasting food. Blast freezing does not allow larger
ice crystals to form in the foods, so the reheated dishes are closer to their original taste,
colour and texture than is the case with foods that have been kept hot for a long time. The
large ice crystals that form when foods are frozen slowly puncture the structures of foods and
cause loss of texture, moisture and flavour. It is therefore essential to buy specifically
designed fast-freezing equipment for this risk.

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2.3 Disadvantages of Cook-Freeze System
The disadvantages of cook-freeze system is that the freezing process expands water
molecules in the foodstuff, and when they turn into ice the cell walls break down, potentially
making the food mushy. This technology has now introduced some dehydration of meals
prior to freezing in order to reduce this effect, but this does require rehydration at the point
the meal is being regenerated for use.
Under similar operating conditions, cook-freeze system runs higher costs than cook-
chill system. More energy is used at freezing the food, storing the frozen food at very low
temperatures, transporting the food from the central production units to the points where it is
required and reheating the for service. To keep the temperature of the food constant,
transporting the food from the central production units to the points has to be done in vehicles
that are in effect mobile freeze rooms. Reheating the food service needs more energy because
the process involves thawing the food and reheating it in one step.
Staff who lack of the experience of a cook-chill system will require detained
retraining of management and production staff to obtain maximum benefit from the system
and to avoid the new range of hazards. Such training should include the adoption of Hazard
Analysis Critical Control Point procedures in which each step of the process is analysed. This
pinpoints potential hazards, allowing management to develop any procedures necessary to
minimize risk.

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3.0 Hand Wash
3.1 Introduction of Hand Wash
Hand wash is an important way to prevent the spread of disease. This practice can
combat against the common cold, infectious diarrhoea, hepatitis A, flu and bronchitis. People
should wash their hands after using the washroom, before eating and cooking a meal, taking
out the trash and after touching body parts. The recommended method for hand washing is
the use of antibacterial soap, water and paper towel.

3.2 Steps of Hand Wash

To have a proper hand wash, the very first thing to do is to remove wrist watches and
jewellery that on your hands as they must not be worn in food preparation area. Wrist
watches and jewellery is the places where germs grow and jewellery is hard to keep clean. It
is difficult to perform a thorough hand wash whilst wearing them. Also, jewellery may get
into the food.
Secondly, check on your fingers if there are any cuts or grazes. Cuts are usually
caused by sharp objects, such as knife or shards of glass slicing into the skin. Grazes occur
when the upper layers of the skin get damaged and broken, usually as a result of friction
against a hard or rough surface. Cuts and grazes must be covered with a waterproof band aid.
Waterproof band aid keeps germs out of wound by fitting tightly over a wound. It can also
avoid germs from spreading in the food.

Thirdly, turn on the tap at the hand wash sink. The water should not be too hot. The
suitable temperature is around 45°C. Many people thinking the water needs to be super hot
when you wash your hands. This is not so. Too much heat can actually close up pores and
trap dirt and grime in your skin. Cold water doesn’t allow the pores to open. Warm water is
just right so that it opens these pores up.
Next, using warm water to wet your hands thoroughly and apply soap. The
application of water alone is inefficient for hand washing because water is often unable to
remove fats and oils. Soap is required to get bacteria and germs off of the hands. For an
effective wash, it is recommended that you use an antibacterial liquid soap. One application
of soap is sufficient.

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 After that, rub the soap uniformly over your hands, making a soapy lather. Do this
away from the running water for at least 20 seconds, being careful not to wash the lather
away. Rub the soap over your hands can get the bacteria and germs off your hands.
Remember to rub the areas between the fingers, the wrist, the side of the hands, the thumb
and the base of the thumb.
Then, rinse your hands under warm running water for at least 30 seconds so that all
the soap is fully removed. Any sensitive skin will be irritated if not all the soap is removed
such as itchy. Keep your hands in a raised position higher than the elbows and shake off the
excess water on your hands gently into wash basin. Do not go around with wet hands because
wet hands are more easily contaminated than the dry hands.
After that, carefully dry your hands using a clean paper towel. Do not forget to dry the
areas between the fingers, the wrist, the side of the hands, the thumb and the base of the
thumb. Do not use a dish towel or other cloth to dry your hands because dish towels hang
around the kitchen and get wiped on everything, making them the ideal for spreading bacteria
onto your freshly washed hands. When you wash your hands, you need to get them good and
dry to prevent particles from sticking to your wet skin. Not properly drying can negate all of
the cleaning you just did.
After you dry your hands, you have to turn off the tap. If an elbow tap is not available,
turn off the tap by using a dry section of your used paper to protect your hands from
contaminated surface of the tap. Using hands to turn off the tap is not allowed as the tap has
bacteria and germs on it.
Lastly, place the used paper towel in the refuse bin. Do not simply throw the paper
towel on the floor or anywhere. The paper towel used has got bacteria and germs on it. The
bacteria and germs can easily spread into the food and thus food poisoning will happen.

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4.0 Conclusion
Cook-chill system shared most of the advantages with cook-freeze system. A cook-
chill system is defined as a catering process whereby meals or meals components are fully
cooked, then cooled by controlled chilling and subsequently stored at a temperature above
freezing point, prior to regeneration and service.
The term cook-freeze describes the food process of cooking food in a catering
environment, quickly freezing that food in the same environment used as a method of
preserving and eventually regenerating cooked food.
Germs can be transmitted through many way, including touching dirty hands, through
contaminated water and food, through droplets released during a cough or sneeze and so on.
By frequently washing your hands the right way, you will wash away germs such as bacteria
and viruses that you have picked up. So we must practice hand washing every day in our life.

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5.0 References

5.1 Websites
1. http://en.wikipedia.org/wiki/Hand_washing#Soap_and_detergents
2. http://pharmacylive.co.nz/common-conditions-detail?cid=6E894C51-ECCA-47B6-
A022-FFDD6524D6BF
3. http://books.google.com.my/books?
id=vRcidxIUWYMC&pg=PA335&lpg=PA335&dq=advantages+of+cook+freeze+sys
tem&source=bl&ots=nNVrTHG8FE&sig=bRUht4i5m9PJdTwP_MfZbXT2H1g&hl=
en&ei=kEJyTfjZDsrIrQeDx4HSCg&sa=X&oi=book_result&ct=result&resnum=5&v
ed=0CEEQ6AEwBA#v=onepage&q=advantages%20of%20cook%20freeze
%20system&f=false
4. http://books.google.com.my/books?id=VL0d6g1-
PcsC&pg=PA35&lpg=PA35&dq=cost+and+environmental+impact+of+maintaining+
freezer+equipment&source=bl&ots=0g9iPWyqGN&sig=A3_WpFDR_Boj6wmAg78
EO6doJwo&hl=en&ei=wwR1TdH1DobXrQe40_XRCg&sa=X&oi=book_result&ct=
result&resnum=2&ved=0CBsQ6AEwAQ#v=onepage&q=cost%20and
%20environmental%20impact%20of%20maintaining%20freezer
%20equipment&f=false
5. http://www.graphic-products.info/pdf-files/cook-chill.pdf
6. http://www.wisegeek.com/why-is-hand-washing-important.htm

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6.0 Appendix
6.1 Diagram of Steps of Hand Washing

1.Wet your hands 2.Apply soap and rub uniformly

for 20 seconds

3.Scrub back of hands, wrists, 4. Rinse your hands.

between fingers, and under
fingernails.

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5.Turn off the tap using your elbows. 6.Dry your hands with paper towel.

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