Cooking instruction verification and generation services
To discuss your needs
Cooking instruction trials you can trust
Our expert team consists of qualified chefs, thermal process engineers, physicists and food technology experts. They have unrivalled experience and knowledge across the complete range of domestic cooking appliances – including ovens (gas, electric and fan), hobs, grills, microwaves, air fryers, deep fat fryers, steamers and toasters – and have helped write BRC Cooking Instruction Guidance and retailer protocols.
Check out our white paper on BRCGS for Food Safety Clause 5.2.5: Cooking (heating) instruction validation, and the detail behind best practice instruction generation, validation and verification
We offer a simple price structure with a ‘whole service’ encompassed in the standard price. Trials can be performed according to a specific retailer’s protocol or according to Campden BRI test methods.
As standard we will track the product cook temperature live using temperature probes in situ. If instructions provided don’t meet cook targets (e.g. 70°C for 2 minutes thermal process), then we will cook on and provide a new instruction, all included in the standard price.
We offer a 5-day turnaround as standard but can do faster turnarounds on request.
See summary of what we include in our verification or generation trials, detailed clearly and concisely in our reports, as standard:
- Product images post cook
- Temperature profiles of product during cook (see graph below)
- Calibration on the day of test for most appliances (with graphs if appropriate)
- Full tables of results
- Product sensory comments
- A verified cooking instruction based on scientific results
- Back of Pack Instruction format suggestion
- Product weights (always) and cook loss (if requested)
Also included is the access to our helpful team experts, who can support you if the results are not as expected.
Key contacts
About Greg Hooper
Greg has worked here at Campden BRI since 1990, after studying Applied Science (Physics and Chemistry). As part of his extensive knowledge and experience in thermal processing and microwave cooking, he was instrumental in setting up the microwave heating category rating system used in the UK, and has travelled internationally assisting and advising on the safe development of microwave products and rating systems.
About David Whittaker
David is a thermal and non-thermal processing specialist and has expertise across many food and beverage sectors.
David also delivers many thermal processing training courses and has a real passion for communication in this area, having spoken at several conferences and seminars on the topic, as well as contributing to Campden BRI guidelines.
About Lucinda Sturla
Luci graduated from the Royal Agricultural University with a degree in International Food and Agribusiness management in 2016. Before joining Campden BRI Luci, a trained chef, travelled the UK and abroad catering for private events and functions modifying menus and methods to adapt to clients’ individual tastes, dietary requirements, and nutritional goals.
Luci joined Campden BRI in 2020 and now looks after the Cooking Instruction Services team, generating, modifying, and verifying cooking instructions for all retailers using appliances such as Ovens, Microwaves, Hobs, Grills, Air-fryers, Deep-fat fryers, Steamers, and Toasters. The benefit of Luci’s background allows her to understand the culinary requirements in achieving both safely cooked products whilst ensuring organoleptic quality.
You may also be interested in
Key services
Heat process validation
Many factors affect the amount of heat delivered, the product it contains, and the degree of mixing during the process.
Food product development
Developing new food and drink products is a complex process, we can help across the full range of food types.
Food cooking or reheating instructions
Knowledge and expertise for microwave and conventionally heated products.
New technologies services and information
Exploring new and emerging process technologies for industry use.
Safe cooking training courses
Explore our safe cooking related courses including; Safe cooking: process validation
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Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com. Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079