Hygiene Standards

Care catering is subject to strict regulatory requirements. In particular, HACCP standards must be met in accordance with the 4 C’s: Cooking, Cross-contamination, Chilling, Cleaning.

The Pacojet processes fresh food in a frozen state without breaking the cold chain.

• Fresh produce or meat is frozen in beakers topped up with a liquid at  -22° C
  (-8°F) for at least 24 hours before pacotizing. 
• When preparing meals, frozen contents are pacotized directly in the beaker. 
• Unused beaker contents are placed back into the freezer (without thawing) for use at a later time.

Pacotized foods enable kitchen teams to prepare hot or cold meals that are both delicious and visually-appealing.

• Pacotized contents are placed in a saucepan with additional ingredients (such as stock, cream, or caloric additives) and heated to the required temperature.  A thickening agent is added. 
• The food is poured into silicone moulds and chilled as quickly as possible to thicken.  Food is then plated and placed back into the freezer for overnight storage.
• When ready to serve, individual plates are removed from freezer and reheated, e.g. in a combi-steamer to the prescribed serving temperature.