Food Product Cooking Instructions :: Bishop Burton College

Food Product Cooking Instructions

Cooking Instruction Verification and Generation

Bishop Burton College has a dedicated team within the Food faculty providing two principal services for businesses - cooking verification and cooking instruction generation. 

For further information, please contact the team by completing this form or:

Email: foodverification@bishopburton.ac.uk

Telephone: 01964 775056

Cooking Verification

Verify that your cooking instructions are valid, by putting them through a stringently controlled series of tests with calibrated and controlled equipment.

Ensures that your products core temperature is reaching the required target, providing due diligence and confidence that your customer is receiving the quality you intended.

Our protocol ensures that the tests are conducted within strictly controlled guidelines.

  • All equipment is calibrated and subject to regular verification tests.
  • Samples are evaluated to ensure that they meet the correct tolerances prior to the commencement of the test.
  • Photographic records are taken before and after cooking, including a thermal image to ensure that the positioning of the probes has been correct.
  • Full continues multi-channel temperature profiling during all tests, giving the ability to graph the results.
  • Dedicated and trained cooking instruction staff.
  • Organaleptic assessment.

Cooking Instruction Generation

Unsure of the best cooking time and temperature for your product?

We’ll take the strain by conducting a series of tests to establish the optimum combination of time and temperature.

Our experienced staff will use their skill and knowledge, combined with a strict protocol to test various temperature / time parameters. Once they have established the parameters these will be verified with a further set of tests.

Our protocol ensures that the tests are conducted within strictly controlled guidelines.

  • All equipment is calibrated and subject to regular verification tests.
  • Samples are evaluated to ensure that they meet the correct tolerances prior to the commencement of the test.
  • Photographic records are taken before and after cooking, including a thermal image to ensure that the positioning of the probes has been correct.
  • Full continues multi-channel temperature profiling during all tests, giving the ability to graph the results.
  • Dedicated and trained cooking instruction staff.
  • Organaleptic assessment.

Our high standard, independent, strictly regulated protocol can;

  • Meet your due diligence requirements
  • Fast service response
  • Enhance quality
  • Identify potential problems
  • Provide consistent, replicable, results.

Our Service

  • Strictly confidential
  • Fast turn around time
  • Customer prescribed parameters
  • Strictly monitored protocol
  • All equipment calibrated to UKAS standard
  • Organalyptic assessment
  • Continuous temperature profiling through the test
  • Comprehensive report.

Our Equipment

  • Conventional cooking - gas, electric and fan assisted
  • Microwave – all domestic powers
  • Thermal imagery
  • Thermocouple temperature profiling
  • Fibre optic thermometry
  • Calibrated equipment.
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