According to statements from USDA, CDC, and FDA, “there is no evidence of food or food packaging being associated with transmission of COVID-19” at this time. Since it is still possible for the virus to survive on surfaces and objects, we recommend following the USDA’s 4 key steps of food safety: clean, separate, cook, and chill.
What is Cook & Chill system with Sammic’s sous-vide solution?
Food preservation method in which it is prepared and portioned, cooked, and then chilled to 3°C in a central kitchen. Cook-chill preserves food for up to four days before it is reheated for eating. See also cook freeze.
That is, in this process the food is prepared, cooked, and then quickly chilled to preserve it in a safe manner, so that it can be regenerated at the time of service. This optimises preparation time, standardises processes and ensures food safety by reducing waste in the kitchen.
Why do your restaurant should invest in Cook Chill System?
Some managers identified five advantages: high productivity, labor savings, good quantity control, nutrient retention, and safety.
Though one perceived disadvantage was high capital cost of equipment. But it is an easy system. With a little training and the standardisation of recipes, all the staff can work with it.