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

2023 dates will be available in the Autumn

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

Delegate feedback (2021):

  • Really interesting course, lots of relevant infomation.
  • The information provided was good, comprehensive and clear.
  • Very successful - delivered course really well even in the current conditions of online courses.
  • Successful – tutors were able to explain concepts in an understandable way

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 - 1630 hours),  participants will be sent log in details for a WebEx Training 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

Event Director - David Whittaker

Related training

Thermal processing - continuous flow, live online tutor-led training course

Thermal processing of acidified foods, live online tutor-led training course

Thermal processing of heat preserved foods, live online tutor-led training course

Further information

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

COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more.

Face-to-face training – Our on-site events follow strict social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face.

If you have any queries, email or call +44(0)1386 842104.

Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.

Please view our training and development programmes listed below, and book with confidence.

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