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Food Safety Issue 8 - clause 5.2.5: Cooking (heating) instruction validation - English
Aug 01, 2018
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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. The key aim is to ensure the target product will be sufficiently heated to destroy and remove any appreciable risk of food poisoning from key heat resistant pathogenic bacteria which may, or may not be present in the food, especially those able to grow at (chilled) storage temperatures. The target organism for destruction is usually Listeria Monocytogenes, but other micro-organisms may also be targeted e.g. viruses in shellfish.

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