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Focuses on the management of time and temperature when cooling and reheating cooked food. Growth of foodborne microorganisms; Details on the two-stage cooling process; Factors responsible for the speed of the cooling process of food; Methods to cool foods safely; How to reheat foods.

Describes various types of merchandising display cases for cold menu items. Refrigerated cases; Deli-style cases; Open-air screen units; Cold pan or cold top units.

Presents tips in holding, cooling and reheating foods especially during the holiday season. How to maximize food safety; Tips in displaying ready-to-eat foods; How to avoid cross-contamination.

Presents the top 10 brands of refrigerated entrees in the U.S. as of September 20, 2004.

Deals with the benefits of using blast chillers in maintaining food quality in the U.S. food service industry. Role of rapid chilling in preventing food deterioration; Importance of food safety in the use of the chillers; Efforts of equipment manufacturers to create equipment models for smaller operations.

Focuses on the use of blast chillers in restaurants. Features of blast chillers; Comparison with normal refrigerators; Safety benefits of chill methods; Key factors to consider in using blast chillers.

The article reports on the vitality of the blast chiller to cool cooked foods swiftly below the temperatures at which microbes flourish in the U.S. It notes that the people also find blast chiller helpful to improve productivity in the kitchen and improved flavor and shelf life of food. Executive chef Frank Brunacci mentions the quality of the cooling process for food to be as important as the cooking process and not just from the hygienic standpoint.