Cook is a thermal process which is designed to achieve typically a 6 – log reduction in Listeria monocytogenes equivalent to 70oC for 2 minutes.
Other processes achieving a 6 log reduction (e.g. irradiation, high pressure processes) can be considered in the same way as a conventional ‘cook’ process.
The usage instructions are validated to achieve a temperature and time at least equivalent to pasteurisation.
Ready to Heat food products are designed to be safe without the need for a full cook; the reheating of the product is intended to make it more palatable and is not a microbiological kill step. Ready to Heat foods must be designed to be microbiologically as safe as Ready to Eat foods therefore.
