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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