Cooking Instructions Terms
BOOKING TRIALS
- Complete the online form for each product you intend to submit.
- Please remember to include your purchase order number for invoicing purposes as work cannot commence without this. Where possible, provide one PO number to cover all products being submitted. Once your e-mail with the fully completed booking forms has been received, your products will be booked into the testing schedule.
- Please indicate on page 2 of the booking form whether you also want additional trials to be conducted for each product from a different initial temperature e.g. frozen as well as chilled. (Please note, for costing purposes, these extra trials will be classified as a separate product and will incur additional costs as described on page 2 of this document).
- Without cost to Leatherhead Food Research, deliver all products direct to Leatherhead Food Research stores (Mon – Fri, 8 AM – 12 PM and 1.45 PM – 4.30 PM only) in the quantity specified on page 2 of the booking form. If possible, please provide extra samples that may be required for re-trials or following damage in transit. This will minimise additional delivery costs and delays in completing the trials.
Delivery address:
Sue White
Project Leader Cooking Instructions
Leatherhead Food Research
Randalls Road
Leatherhead
Surrey
KT22 7RY
T: +44 (0)1372 822303
- Providing a sufficient quantity of useable products with the correct forms have been received by Leatherhead Food Research, products will be tested and reported within 10 working days from the date of receipt.
- However, if you require a faster turnaround of results, please use our 'Express Service' which guarantees completion within 5 working days.
- For details on our prices, please contact Sue White.
PRODUCTS
- Ensure that all products are to factory specification and the delivery consignment includes samples that are representative in terms of weight to the lower and upper weight tolerance for each product.
- All samples must be in good condition without damage to packaging. The container in which all products are shipped, should be such that the intended storage temperature (chilled or frozen) is reasonably maintained during transit.
- Ensure all products carry labels (attached to the trays and not film lids) indicating the date, supplier name, product name, pack weight and storage temperature (chilled or frozen) and use by date.
- Ensure that all samples are at the start of their shelf life when received by Leatherhead Food Research and fit for consumption.
REPORTING
- When all cooking trials are completed, a report will be provided indicating whether the application of your suggested CI has passed or failed (target temperature in the product following cooking/heating is 70°C held for a min of 2 min or similar time/temperature combination).
- If we find that your suggested cooking instruction fails, we do not automatically generate a new instruction for you. Instead, you have the option of requesting that we generate a new CI for your product or you can re-submit a revised instruction for Leatherhead Food Research to verify.
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