Who is CSS Foods?

CSS Foods is a central food processing plant. All of the food processing is done in our 22,000 square foot kitchen and warehouse in Anaheim. CSS Foods utilizes our state-of-the-art cook-chill equipment Cook/Chill is a system which prepares large quantities of food with an extended shelf life. This extended life comes from the control of time and temperature.

• Food is cooked at pasteurization temperatures to kill harmful bacteria
• Food is chilled quickly (within one hour) to prevent bacteria growth
• Food is stored and shipped at 28-40° F

What is the Shelf-Life of these foods?

• Tumble chilled & cook tank products have a shelf life of 4 weeks or more.
• Specialty products have shelf lives of 1-2 weeks.
• Salad such as tuna salad, egg salad, and chicken salad have shelf lives of 15 days.

Why Cook / Chill ?

• Food tastes fresher and less energy is used in preparation, storage, and rethermalization.
• Labor normally devoted to food production can be reduced by about 50%.
• There is increased menu flexibility.
• Production staff can devote their time to other duties.
• Cook/Chill eliminates "peaks & valleys" in food production workloads.
• Emergencies, such as weather or staff shortages, are more easily handled.

Facts

• Products have an extended refrigerated shelf life of 4-6 weeks and up to 6 months if frozen.
• Cook chill products reduce food and labor costs.
• Food production gives product consistency

How is Safety & Quality Insured?

• CSS Foods operates under USDA Regulations and follows a HACCP Plan to insure safety. (Hazard Analysis Critical Control Points).
• CSS Foods test kitchen develops new recipes and enhances existing ones.
• CSS Foods lab tests for pH and viscosity. It prepares samples for microbial testing by an outside lab.
• All equipment is automated, including truck temperature monitoring.

Kettle Production

Food is prepared in automatic steam-jacketed kettles, then pumped into plastic "casings" and tumble-chilled from 180°F to 40°F in one hour. Examples of these products are:

• Organic and Specialty Soups
• BBQ Sauces
• Chili & Vegetarian Chili
• Pudding
• Gravies
• Cheese Sauce
• Marinara Sauce
• Fruit Compotes / Puree
• Mashed Potatoes

How are Cook/Chill Foods Rethermalized?

• Foods can be rethermalized directly in their casings in kettles, braising pans, steamers, or combi-ovens.
• Foods can be removed from casings and combined (sliced meats plus gravy, for example) and rethermalized in an oven or steamer.
• Rethermalized foods can be served hot on a cafeteria line, on a central tray-line, of in a conventional kitchen.
• Foods can be plated chilled and rethermalized individually via an "on-plate rethermalization system".

If you would like more information or a quote on bulk production

Please Contact:

Shannon Buhrmaster Director of Sales at:

Direct (714) 229-3375 Cell (714) 457-4694 or via email sbuhrmaster@communityseniorserv.com.