Optimise your thermal process

A new guideline (Validation and optimisation of thermal processing systems: cookers, pasteurisers and sous vide systems - Guideline 74) explains the principles of cooking and pasteurisation and outlines appropriate procedures and methods for the validation of the heat treatment.

Thermal processing is vital for food preservation, ensuring that foods are microbiologically safe and remain high in nutritional and sensory attributes.

Whatever the thermal process, the need for food manufacturers to prove the efficacy of their thermal process through validation is a common requirement. This guideline helps do just that.

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