Hi everyone. What should be included in a cook validation. I have been audited and i included product, temperature reached, micro pre and post cook to show removal of pathogens (using UKAS accredited external lab) & photos detailing temperatures reached and an introduction detailing what/why/how to carry out the study. Should i include all cooking vessels if they hold different amounts of product. Anything else i should include? Thanks in advance.
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Food Safety Fridays
- Recorded Food Safety Essentials
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More