Cooking Instruction Development and Validation

This one day training course in partnership with Campden BRI explores all aspects of food product cooking and heating instruction development and validation.

The aim of the course is to enable attendees to be fully competent in meeting the new clause ‘5.2.5 Instruction Validation’ in the BRC (British Retail Consortium) Global Standard for Food Safety Issue 8 document.

Course Date
Wednesday 27th November, 2019

Course content
• Overview of requirements for BRC Issue 8 Heating/Cooking
Instruction Validation
• Achieving acceptable product quality and microbiological safety
• Methods, procedures, data recording and reporting
• Appliance and equipment calibration
• Oven, grill and hob calibration (practical)
• Understanding microwave heating
• Microwave calibration (practical)
• Packaging and labelling considerations

Who should attend

• Back of pack instruction developers
• Quality managers
• NPD managers
• Technical managers

Booking information
Due to the practical element of the course, spaces are limited.To avoid disappointment, please book via the CAFRE website:
Click here to apply online

For further information
Contact Hayley O’Neill
Tel: 028 8676 8128
Email: hayley.o’

Click here for more information on the Cooking Instruction Development and Validation course