DIN 10536:2016-03

This standard is intended for facilities that use the cook and chill method for the production of mass catering. It specifies requirements for planning and equipping the facility, for hygienic production and for the operating procedures of the production of food using the cook and chill method up to the point of delivery to the consumer. The cook and chill method (cooking and rapid cooling) is now a widespread, modern mass catering process. In contrast to the classic production methods of mass catering such as cook and serve or cook and hold, it offers more flexible preparation without the time pressure of completion at serving time by decoupling production from serving. Planned cook and chill production also enables optimized purchasing, demand-oriented supply and thus optimized, reduced storage of raw materials and the possibility of optimized utilization of equipment. However, the process also involves microbiological hazards in particular which, however, can be controlled or minimized by good hygiene practice and standardized process sequences. Users of the standard are facilities for mass catering and, where appropriate, catering establishments and restaurants. The standard serves as an essential, reliable aid for implementation of the procedure and the practical realization for all food business operators and the planners of mass catering facilities. It is also intended to provide guidance to facility planners in considering food hygiene requirements for the cook and chill method. This basic standard is related to European hygiene legislation. It specifies the requirements of the EU hygiene regulations (in particular Regulation (EC) No. 852/2004) and the national food hygiene regulations (German Food Hygiene Regulations and Ordinance on hygienic requirements for foodstuff of animal origin (Lebensmittelhygiene-Verordnung LMHV and Tier-LMHV). In addition to the requirements specified therein, this standard serves as a guide and aims to facilitate compliance with hygienic conditions when handling food in the production of meals in and for mass catering by means of the cook and chill method in order to ensure protection of the consumer from health hazards. The committee NA 057-02-01-04 AK "Außer-Haus-Verpflegung" ("Mass catering") at DIN is responsible for this standard.