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Cooking (heating) instruction validation

Cooking Validation > Cooking (heating) instruction validation


Cooking (heating) instruction validation

Instruction validation is the use of a methodology, procedure, or protocol to help ensure that the cooking or heating instructions for a food product are developed and tested to achieve a 'safely' heated product for consumers to eat of acceptable quality.

One day practical workshop – Friday 6th October

Customer feedback has identified the need for a practical cooking instruction validation workshop. Food safety legislation places the responsibility of accurate food labelling with the Food Business Operator.

This workshop will provide learners with the necessary information and skills to validate and generate their own internal cooking instructions. The workshop introduces the concept of cooking instruction validation and enables learners to develop an understanding of all control, monitoring and corrective action procedures to ensure accurate labelling instructions are provided to consumers.

Course content

  • Importance of accurate cooking instructions
  • Development of internal cooking instruction validation protocols
  • Identification of suitable equipment required for validation trials
  • Calibration of appliances (hobs, microwaves, ovens & grills)
  • How to conduct product validations trials using hobs, microwaves, ovens & gills
  • Interpretation of results
  • Generation of validation records
Who should attend

The workshop is particularly suitable for those in, new product development, technical and quality assurance roles

Booking Terms and Conditions

CAFRE Booking terms and conditions are available by clicking here.

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Loughry Campus

Loughry Campus aims to develop learners’ skills and competitiveness through education, training, business and technology programmes to meet the needs of the food industry.

      Jemma Watters

      Jemma Watters
      New Product Development

      I thoroughly enjoyed the Cooking Validation course I gained a greater understanding of the legislation surrounding cooking validations and the standard that is required to be upheld. The course highlighted the importance of calibrating cooking equipment and the importance of validating products before a product launch.

      Hayley O’Neill

      Key Contact

      Hayley O’Neill
      Technologist (Food)