Historically the validation has been carried out using probes to ensure the time and temperature required has been met, along with calibrated ovens and WCS with top middle and bottom of oven for several product categories, This was however done 2 years ago and was wondering if anyone had a template as the historic information isn't necessarily user friendly. We work to BRC V8 standards
Actually the cooking validation should (ultimately) have required a specific lethality check or an equivalent procedure. Will involve Literature. Templates do exist on the forum (I think) for the oven temperature measurement and lethality calculation.
Cooling I presume involved a specific standard for time/temp ???? This validation will involve appropriate Literature.
The only specific BRC connection probably relates to cooking log reduction for L.mono.
Regarding frequency, the typical expectation is usually minimum annually but this IMEX can be "flexible" if not simple..