Things you will learn: - What is cook-chill? - How is cook-chill related to Reduced Oxygen Packaging (ROP)? - What are the benefits of cook-chill? - What are some common foods restaurants cook-chill to save time and money? - What are the cook-chill safety concerns? - Are there any HACCP requirements? - Why is temperature so critical as a barrier to pathogens? - What are the approved processes for cook-chill? - What are the critical times and temps while cooking? - What are the critical times and temps while cooling? - How do the times and temps need to be recorded for inspection? Learn the critical processes and temperatures you need to transform your operations from a nationally recognized expert in FDA and Food Safety requirements.