AIFST SA Branch Blue Book review with Karen Ferres

AIFST SA Branch Blue Book Review with Karen Ferres

AIFST and The University of Adelaide are inviting you to join with them to hear about the popular AIFST Blue Book: “Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Production, Storage and Distribution”. Karen Ferres is a co-editor who has revised and edited this 2nd Edition and she will be joining us to talk about the book and answer your questions.

Known as the ‘Blue Book’ within the industry, it stands as the quintessential reference textbook for food technologists, chefs, catering managers, auditors, consultants, and facilities engaged in the intricate art of cook-chill processes. Packed with invaluable insights and expert guidance, including:

• Characteristics of different cook chill systems
• What makes cook-chill food safe and what are the issues?
• Cook chill flow charts and descriptions
• Equipment used in cook-chill operations
• Heat treatment tables for various pathogens
• Preparing a food safety program or HACCP plan.

This updated second edition reflects the latest in food safety and production, serving the growing cook-chill market. The Appendices offer key insights into food microbiology, regulations, pasteurisation, storage, packaging, quality standards, and a comprehensive glossary. A thorough reference list, reading recommendations, and useful websites are also included. If you are involved in cook-chill processes for foodservice and/or manufacturing, this book is your ultimate guide!  There is a nominal fee to attend to cover refreshments and nibbles.