Food Safety

Food Safety and Labeling when using Cook-Chill System

In principle, food containers must be sealed and labelled in accordance with organizational requirements and customer specifications. The label should be placed where it can easily be read during handling, storage and reheating. Color coding systems can be used which provide information such as type of dish, day of packaging, or dietary information. The label may include the following information:
•    Type of food
•    Number of portions
•    Use-by date
•    Dietary information
•    Service or garnish suggestions
•    Required heating times
•    Quantity/weight of food
•    Date on which it was cooked
•    Date on which it must be used.

Food containers should be correctly labelled and sealed before storage. This is important for the following reasons:

  • Unlabeled and unsealed containers may cause unnecessary delay on delivery.
  • Incorrect labeling will result in wrong deliveries that will waste time.
  • Customers may receive incorrect orders, which may lead to customer complaints or to possible cancellation of contract.
  • Food sealed incorrectly will be exposed to outside contamination threats and may not be fit for consumption.

After the labeling process, the containers are transported and placed into the normal refrigerator, which is set at 0 – 5°C (optimal temperature is 3°C).

Reference: Tourism, Hospitality and Sport Education and Training Authority (THETA), 2003

TRADITIONAL METHODS

 

青草茶的製作流程大致是:

清洗藥草→熬煮→過濾→熱充填至瓶裝後→浸泡冰水降溫(冷卻)

熱充填的問題點:

quick cooling

基本上來說,煮沸茶湯的部分幾乎有殺菌效果,最大的問題點出再冷卻,

一般傳統的作法,不是用冰塊冰鎮就是用電風扇吹涼,這部分的污染相對來說就大多了。

 

電風扇吹涼會遇到的問題:

除了降溫時間拉長,有可能降到適合的溫度就會酸敗;空氣中的懸浮粒子也可能藉由

吹涼的過程,汙染了整鍋茶湯。

冰塊的影響:

目前飲料界常使用製冰機製冰的過程,水會經過水盤凹槽放置,

但由於固定時間就會倒置冰塊,造成冰塊結冰點不一,有實心度不同的問題

這也代表潛熱、比熱也不同,相對冷卻溫度不同、茶湯稀釋比例也不同。

冰塊投入熱茶湯降溫雖然是很快速的方式,但由於冰塊的潛熱比不同,

每次冷卻下來的茶湯品質也不一樣,

且會因為製冰機結冰點所含熱值問題,中午和下午的冷卻時間也會不一樣,

很多總部教導用大約數量去使用冰塊   但是冰塊的潛熱值是一定不會相同

但實際上很多飲料店的工讀生會疏忽,用大概幾個產冰勺計算,

也是最常見造成茶飲不穩的主要原因。

而且儲冰槽幾乎沒再清理成為一大汙染源

而且有些客戶是無法喝到沒有煮沸的水。

 

冰鎮會遇到的問題是:

中心溫度高,外圍溫度低,在無均溫的程度時,最容易滋生細菌而酸敗。

 

辰光的冷卻機,剛好就能解決上述的問題,除了快速降溫,還能將生菌數降到最低,

讓產品能延長保存期限,進而達到宅配服務的目的。

2016DM-TW (35)

tea cooling tea cooling