Month: October 2020

Thermal Evaluations: meat, poultry, fish and seafood thermal image

Thermal Evaluations: meat, poultry, fish and seafood

What is Thermal Validation (a.k.a. cold spot evaluation)? Within the context of manufacturing safe cooked products, thermal validation, which is commonly known as cold spot evaluation refers to the measurement of the maximum thermal differential within a cooking vessel. Examples include forced-convection ovens or smokehouses (i.e., batch and continuous), impingement ovens, among other oven types. …

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HACCP System Validation validation image

HACCP System Validation

Since January 2019, the Canadian Food Inspection Agency (CFIA) has been enforcing new food regulations across all food commodities. A key requirement of the new regulations is the validation of Critical Control Points (e.g., cooking, chilling, etc.) and key pre-requisite programs (e.g., sanitation, allergens, positive air pressure in RTE areas, etc.)

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