Safe cooking: process validation
Next available date is 26 November 2019 - venue is Dublin, Ireland. To book.
This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form
Benefits of attending
This is an industry sector that has expanded recently and currently has a high retail value. It is essential to ensure that cooked foods are safe to eat since many do not require further heating by the consumer.
The course will be of interest to companies that cook meat, fish, vegetables and poultry, as well as those that use cooked ingredients in chilled products, and to retailers offering ready-to-eat products. It is ideal for technical managers and QA/QC, process and product development teams.
Training Course content
The course will deal with all aspects of the cooking process, from the microbiological requirements to methods to validate the thermal process, calculation of pasteurisation values, oven systems and post-oven measurements. Most of the principles are equally applicable to cooking of meat and fish products as well as vegetables.
- Biochemistry of cooked meat
- Heat transfer characteristics
- Oven and cooker technology
- Process validation and instrumentation
- Process evaluation methods
- P-value calculations
- Process monitoring
- Product cooling
"There is little guidance covering techniques for validating safe cooking practices for cook-chill or cook-freeze products. This one day course deals with the relevant issues, for companies involved in cooking of ready-to-eat food products."
Martin George – Event Director
This course can be customised and is available in house
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at email@example.com