Validation of Cooking and Cooling Frequency

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

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).

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.

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 

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..