Jump to content

  • Quick Navigation
Photo

Validation of Cooking and Cooling Frequency

Validation frequency - report

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic

#1 Sarah_E_W

Sarah_E_W

    Grade - Active

  • IFSQN Active
  • 15 posts
  • 2 thanks
1
Neutral

  • United Kingdom
    United Kingdom

Posted 10 November 2020 - 11:06 AM

Hi, 

 

I manufacture ready to eat and ready to cook chilled and frozen products. 

 

How often should validation of the cooking and cooling process be carried out? Are there any good templates for a validation report of this kind? 

 

Thanks in advance



#2 kfromNE

kfromNE

    Grade - PIFSQN

  • IFSQN Principal
  • 501 posts
  • 167 thanks
122
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Bicycling, reading, nutrition, trivia

Posted 10 November 2020 - 12:29 PM

First it depends on the regulations/GFSI Scheme you are following.

Typically validations are done at least yearly with verification and monitoring done more frequently (daily to weekly depending if it is a CCP).



#3 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,311 posts
  • 5129 thanks
1,129
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 10 November 2020 - 01:05 PM

Hi, 

 

I manufacture ready to eat and ready to cook chilled and frozen products. 

 

How often should validation of the cooking and cooling process be carried out? Are there any good templates for a validation report of this kind? 

 

Thanks in advance

So how do you validate / verify the process steps noted ? This will relate to any templates involved.


Kind Regards,

 

Charles.C


#4 Sarah_E_W

Sarah_E_W

    Grade - Active

  • IFSQN Active
  • 15 posts
  • 2 thanks
1
Neutral

  • United Kingdom
    United Kingdom

Posted 10 November 2020 - 04:10 PM

So how do you validate / verify the process steps noted ? This will relate to any templates involved.

 

 

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 



#5 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,311 posts
  • 5129 thanks
1,129
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 10 November 2020 - 04:37 PM

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 

Hi Sarah,

 

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..


Kind Regards,

 

Charles.C





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users