Cooking Validation Services

infographic

ALS provide cooking instructions generation (initial cooking validation) and routine cooking instructions validation, with different requirements linked to the product type and the industry expectations.

Cooking validations are carried out to provide consumers with the correct cooking instructions, information and re-heating guidelines to ensure ready meals and non-ready-to eat products 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 service may also include microbiological risk assessment and microbiology testing before and after cooking to determine the target pathogens in the product, assess the impact of the cooking instructions on their populations and take the correct decision with regards to the product Food Safety.

Cooking Validation Course

Cooking instructions generation and cooking validation

The validation of the on-pack cooking instructions is the safety control step for non-ready-to-eat 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.

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.

To enquire about the ALS cooking validation services or course please contact: