Par Baked Pizza Manufacturing Company

Hello everyone,

I am seeking a validation study to support regulatory approval. This study must demonstrate that our cooking instructions achieve a minimum 5-log reduction in L. monocytogenes. The study will confirm that the specified endpoint temperature of 74°C (165°F) is consistently met.
Our instructions on the label for consumers are: Bake at 425°F for 10-12 minutes. 

If anyone has the study or any information, kindly share.

Thank you!

You'd need to do that in a set of test ovens yourself as it will not be valid for another product.

Campden have a white paper on some aspects of this which is quite useful:  Food reheating instructions for safe, high quality foods at Campden BRI

Click on "download white paper" which has loads more information.

Assuming this is chilled not frozen pizza with those cooking times but the impact of failure on this as you know is huge. 

E. Coli Outbreak Deaths Prompt Frozen Pizza Recall in France | Food Safety

I'd build in some comfort margins into your reheat because you will be reliant on the consumer and most people won't see an undercooked pizza as dangerous. Also I'd suggest preheating the oven (or failing to) is reasonably foreseeable consumer misuse.