Safe cooking: process validation, live online tutor-led training course


12 March 2024


Members - £599 + VAT
Non-members - £799 + VAT



Delegate feedback (2022&2023):

  • Tutors were informative and clear in presenting their information
  • Tutor was really good.
  • Good Course, tutor understood that the majority of the course were meat / fish based so used his experience accordingly.
  • Course has helped me a lot and I feel a lot more confident now.
  • Tutors were very good.

Benefits of attending

This sector has expanded rapidly in recent years and for many products the factory cook is vital to ensure they are safe to consume. Whether it is sandwich meats, fish, ready meal components, dips or chilled snack food, the cook is a critical control point in their manufacture, and it is imperative staff understand the principals involved.

This one-day online course offers a clear and concise overview of the critical aspects of cooking and cooling (or freezing) foods and would be of interest to companies that produce cooked ready to eat or re-heat products. It is an ideal grounding for technical and quality managers, members of a quality or process development team, as well as team leaders on the factory floor.  

The course will be delivered live online over the course of one day (0900 - 1615 hours),  participants will be sent log in details for a MicroSoft Teams session. 


Training Course content

Safe cooking & cooling operations for chilled & frozen ready to eat or re-heated product.

This course deals with the thermal processing aspects of the food manufacturing process- chiefly cooking but also chilling & freezing. It includes a range of subjects that provide the essential technical background to enable companies to set up safe cooking and cooling processes, from the microbiological fundamentals through to practical processing guidance.

  • Microbiological principles
  • Oven & cooker technology
  • Process monitoring, verification & validation
  • Practical validation methodology & data analysis
  • Calculation of P values
  • Post cook considerations (including chilling & freezing)



This course can be customised and is available in house - please contact for more information.

Event Director - David Whittaker

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Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

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