Introduction

At Hyatt, we provide Authentic Hospitality, we make a difference in the lives of those we touch everyday that is our definition of hospitality. We do this in an environment that respects all people and all ideas. We do it in an efficient way that leads to superior results. An important factor in delivering Hyatt hospitality is to demonstrate our Culture characteristic We are Customer focused. That means that we must ensure that we have a complete knowledge about correct ways to store the Food to ensure efficient and prompt service delivery.

Introduction
We want every Guest to feel

The

Touch

Objective
By the end of this Session, our objective is to ensure that you have learned How to blast chill food items with confidence, and according to our defined standards. Any questions?

1. Select the food to be blast chilled

What is blast chill? A rapid process to bring down the Temperature of cooked Food to below 5C. What is the need to blast chill any Food product? Blast Chill is used to increase the shell life and to maintain the quality of Food.

2. Transfer the Food

Where do we transfer the Food? Transfer all the cooked product, hot gravies into G.N Containers. When do we transfer? Transfer the Food into G.N Containers immediately after it is Prepared.

3. Blast Chill
Where do we keep the G.N Containers? Load the G.N Containers in the Trolley Load the heavy ones in the bottom and the light ones in the top of the Trolley How do we blast chill the Food? Keep the Trolley in the chiller for 4 hours When the Food is less or equal to 5C, Shift the Food to Cold Room and label it accordingly.

4. Cooling Records
What are the records to be maintained? Cooling records should be maintained in the HACCP file Record the Temperature of the Food before storing and after 4 hours.

Checking the Standard

Q: What is blast chill?

Q: What is the need to blast chill any Food product?

Q: Where do we transfer the Food?

Q: When do we transfer?

Checking the Standard

Q: Where do we keep the G.N Containers?

Q: How do we blast chill the Food?

Q: What are the records to be maintained?

Any Questions?