| Question: | Why is the chilling process so important? |
| Answer: | Chilling is the most important aspect of the cook-chill preparation process because bacteria will grow rapidly when food reaches the “Danger Zone” (135°F to 41°F). It is recommended the operator does not prepare more food than can be packed before it falls below 135°F. If this should occur, food must be reheated to a minimum of 165°F for 15 seconds before filling may resume. |