The Cook Chill for Foodservice and Manufacturing Guidelines, the Blue Book, are being reviewed to make them more user-friendly for readers including people who work with food and Environmental Health Officers.
The booklet, published by the Australian Institute of Food Science and Technology, will maintain technical information for large scale manufacturers, while possible additions may include topics such as texture modified foods, aseptic packaging, menu design and FSANZ Micro Compendium updates.
The reviewers are eager to know what additional inclusions, updated fact sheets, and other items should be considered for the update.
Feedback including suggestions and concerns should be sent to Karen Ferres, Manager, Food Safety & Audit, SA Health, before 17 May 2019.
The updated guidelines will be available as an e-book only and released ahead of the institute’s convention on 1 July 2019 in Sydney.