I'm currently developing a root veg 'noodle' intended to be used for stir frying. I know I need to have a low micro load due to spoilage but as this will be a low care area and the product will not be intended to eat raw I still expect some mirco on the product.
How would I best validate a stir fry as this isn't technically 'a full cook'?
I'm not quite sure what you mean by last sentence above.
A precise answer to yr query probably exists within some particular UK/FSA Guidance. I daresay yr intended labelling is something like this example i saw -
Stir Fry (from chilled): Before cooking: Heat 15ml of oil in a frying pan or wok. Once oil is hot add the vegetables.
During cooking: Stir continuously.
After cooking: Check food is piping hot. All cooking appliances vary. This is a guide only.
High heat 3-4 mins
Regarding validation just for speculation, here are 2 ideas extracted from the refs attached (US/Irish oriented respectively )
Regarding validation of cooking directions for an NRTE food product with a liquid component such as a soup, stew or stir fry product with sauce that is to be cooked directly in a saucepan or fry pan, directions that specify a clear visual cue, such as bringing the product to a rapid boil, should be sufficient to achieve adequate lethality of any vegetative pathogens in the product. However, if a specific heating time, rather than a rapid boil, is specified then the target lethal
temperature should be determined near the top and at the center of the liquid, as the heat is coming from the bottom of the pan. Again, this may not be necessary if cooking instructions specify bringing the product to a rapid boil.
(the above option clearly depends on yr product's actual presentation)
GMA guidelines validation of consumer cooking instructions for NRTE products,2008.pdf 1.1MB
Thoroughly cooking food, so that its core reaches a temperature of 75˚C (or equivalent time/temperature combination), is considered effective to achieve a 6-D reduction in the number of Listeria monocytogenes cells. Of the foodborne pathogens that do not form spores, L. monocytogenes is regarded as the most heat resistant. Therefore, other non-spore forming pathogens that may be present in the food should also be destroyed by this process. Food business operators may use alternative time/temperature combinations as long as they achieve the same lethal effect as 75˚C instantaneously. Scientifically accepted alternative time/temperature combinations include: 70˚C for 2 minutes, 67˚C for 5 minutes and 64˚C for 12 minutes and 37 seconds.
GN27 - guidance on EC regulation 2073-2005.pdf 558.65KB