Wednesday 5th January 2022
Cooking Validation Course
This in-person training course will be conducted at our South Yorkshire Sensory Laboratory. Learn alongside fellow professionals & interact directly with the ALS expert
The validation of the on-pack cooking instructions is the safety control step for raw products which do not have another earlier step to sufficiently control the microbial pathogen risk. Cooking validations are carried out to provide consumers with the correct cooking instructions, information and re-heating guidelines for ready meals and food products which are safe and of the best possible quality when consumed.
Appropriate and documented validated cooking instructions are paramount for food safety, organoleptic quality and brand reputation. This course details the difference between cooking instructions generation (initial cooking validation) and routine cooking instructions validation, with different requirements linked to the product type and the industry expectations. It also covers the different key steps of the validation required to take the correct decision with regards to the product Food Safety, e.g. product temperature versus microbial inactivation studies.
» Date: 12th January 2022
» Duration: Full Day
» Speaker: Audrey L’Yvonnet – ALS Sensory Study Manager
» Cost: £550+VAT
» Location: In-person at ALS Rotherham
Course curriculum
Microbiological risk assessment to determine initial microbiological loading
» Microbiological risk assessment in ready-to-cook foods
» Considerations to be given when determining the level of inactivation needed (Impact of the food matrix, Target shelf life, Preservation method (MAP, sous-vide, etc.),
Storage conditions, Intended cooking method)
» Standard time/temperature combinations commonly used in food industry cooking devices, measuring equipment and calibration
» Types of cooking devices and information to be recorded – Including Retailer Code of Practice
» Best Practices
» Calibration
Initial cooking instructions generation
» Validation team: expertise required to generate initial cooking instructions.
» General step-by-step approach
» Best practices
Routine cooking instructions validations
» Variables to take into considerations
» General step-by-step approach
» Best Practices
Results interpretation
» Oven temperature mapping and determination of the off-set
» Product temperature profile and determination of the cold point(s)
» Interpretation of the results
» Documentation and data reporting requirements
Retesting and cases of non-conformance
» Cases requiring retesting (new product formulation, change in packaging etc.).
» Non-conformance decision tree
» Considerations to be given when investigating a reduction in cooking time/temperature.
Cooking instructions labelling requirements
» General principles for the presentation of cooking instructions on the packaging
» Retailer labelling requirements for additional cooking instructions (if applicable to the product type).
» Considerations to be given when using CPET packaging.
Places are limited and will be allocated on a first come first served basis, so don't delay!
For more information or to book your place now email: [email protected]