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7.3.1 Where static cooking chambers are used, the core and chamber temperature of the product shall be measured and recorded throughout the cooking period.
7.3.2 Where other forms of heating/cooking equipment are used (travelling ovens), the validation of the process shall be based on specified time/temperature requirements.
Guidance
During the development of the cooking profiles and the capabilities of the cooker being used, the profiles developed shall have considered the potential temperature ranges within the cooker (hot and cold spots). It is advisable when cooking batches, to select product from within a narrow a weight band as is practically possible. Accurate records of cooking shall be held. Cookers invariably have continuous recording of the cooking programme appropriate to the product being cooked.
Evidence
Review cooking profiles and examples of cooking records since the last audit.