Chilled Food
Chilled food is food that is stored at refrigeration temperatures, which are at or below . The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. They have been available in the United Kingdom, United States, and many other industrialized countries since the 1961s. History The first chilled foods in the 1960s were sliced meats and pies. By the next decade (1970s), household refrigerators were stocked with salad dressings and dairy desserts. In the 1980s, TV dinners, quiches, flans, sandwiches, pizzas, ethnic snacks, pastas, and soups were kept chilled. Nondairy desserts, sandwich fillings, dips, sauces, stocks, prepared fruit and vegetables, and leafy salads were commonly chilled in the 1990s. Specialty breads, condiments, sushi, and meal kits were typical by the 2000s. Storage mediums being used are ziploc Ziploc is an American brand of reusable, re-sealable sliding channel storage bags and containers origi ...
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