Explain the difference between 'cook-chill' and 'cook-serve' food production systems and their implications for safety and quality.

• A. Cook-chill involves cooking, rapid chilling, and reheating later with strict cold-chain controls; cook-serve prepares and serves immediately, with different timing and temperature controls.
• B. Cook-chill serves meals immediately; cook-serve stores frozen meals for later use.
• C. Cook-chill uses no refrigeration; cook-serve uses continuous heating.
• D. Cook-chill and cook-serve are identical in safety controls.

Answer: (A)