An essential benchmark of the cook-chill system is that:a. service of cook-chill items must occur ...

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An essential benchmark of the cook-chill system is that:a. service of cook-chill items must occur ...

An essential benchmark of the cook-chill system is that:
a. service of cook-chill items must occur within 7 days.
b. poultry should be cooled to 10˚C in less than 3 hours.
c. food must spend less than 4 hours in the danger zone.
d. food must be cooled from 60 to 20˚C in less than 2 hours.

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