Name: Cooking Instructions Validation: How to Ensure the Safety of Not-Ready-to-Eat Products
Start: 2024-12-12T14:00:00-05:00
End: 2025-12-12T00:00:00-05:00

Cooking Instructions Validation: How to Ensure the Safety of Not-Ready-to-Eat Products

12/12/24 2:00 pm to 12/12/25 EST

Contact: Vania Halabou

Our experts will discuss how the cooking instructions of new and renovated products are validated to ensure the lethality of microbial bacteria during the cooking process. This webinar will also discuss how NQAC works with Nestlé TAG and R&D to ensure the best overall sensory experience for consumers.

Key takeaways:

Understand the correlation between internal temperature and microbial lethality
Identify the different requirements for ready-to-eat and not-ready-to-eat products
Learn how cooking instructions are modified
Understand the sensory demands of consumers

Speaker:

Makiah Babbs, Associate Microbiologist, Nestlé Quality Assurance Center Dublin. Makiah Babbs is an Associate Microbiologist at Nestlé Quality Assurance Center (NQAC) Dublin. She graduated from Wittenberg University with a B.S. degree in Biology. Makiah started her career at NQAC Dublin four years ago in the Chemistry Department, where she held a position in the Vitamin Laboratory prior to joining the Biochemistry and Special Investigations Team. During her time in Biochemistry and Special Investigations, Makiah has worked primarily on cooking validation. She has collaborated with Solon TAG teams and has been part of working groups for product development. Before joining Nestlé, Makiah worked in research laboratories such as Nationwide Children’s and Roche Genentech.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

Sponsored By: