Cook-chill is a catering system in which food is cooked in bulk, then rapidly chilled for cold storage, packaging, and distribution, to be reheated later by the consumer or caterer. Blast chilling must bring food through the danger zone quickly, typically to below 5°C within 90 minutes, to prevent bacterial growth. The method suits ready meals, hospital catering, and airline food, giving several days of shelf life under refrigeration. Strict temperature discipline at every stage, cooking, chilling, storage, transport, and reheating to steaming hot, makes the system safe. It is central to modern institutional catering.