ABSTRACT
The use of precooked, refrigerated meals has increased greatly in recent years. Guidelines in the United Kingdom in relation to the production of precooked refrigerated meals by catering operations (Department of Health and Social Security, 1980; Department of Health, 1989) specify that these meals should be stored between 0 and 3°C for no longer than 5 days. The “cook-chill” system of catering based on these guidelines has been introduced into many hospitals and catering units in the United Kingdom (Wilkinson, 1990). Close control is used to ensure that these foods are stored in the range of temperature specified, and their short storage period limits the microbiological risks associated with any exposure to slightly higher temperatures.
