What should be included in a cook validation?

Hi everyone. What should be included in a cook validation. I have been audited and i included product, temperature reached, micro pre and post cook to show removal of pathogens (using UKAS accredited external lab) & photos detailing temperatures reached and an introduction detailing what/why/how to carry out the study. Should i include all cooking vessels if they hold different amounts of product. Anything else i should include? Thanks in advance. 

Hi, i have attached a validation procedure from a UK meat company that should help as a guide

Also, it depends on who you are supplying but for example M&S will require each oven/cooking vessel to be validated even if all are identical.

You will definitely need separate validations if there are any differences in the ovens like capacity, heat supply type, or brand of oven/cooker.