How do I Validate That? Assuring Credibility of Process Controls for Pathogen Reduction
Tuesday, July 28, 2015 from 8:30 AM to 12:00 PM
Conveners: Tim Jackson, Nestlé North America & Philip Elliott, Kellogg Company
The validation of control measures has historically been a requirement of food safety management systems and is increasingly required by certification bodies, regulatory agencies and customers. Criteria for the design, execution and interpretation of validation studies are often unavailable or unclear for control measures beyond traditional canning, acidification or pasteurization. A wide range of products are subjected to processing steps that provide varying levels of pathogen reduction. The approach used for almond process validation has provided an example of the establishment by an industry segment of standardized criteria for the design and evaluation of a challenging process. This session discusses approaches to validation of control measures and control measure combinations as well as the qualification and role of an expert Process Authority in determining the credibility of process validation.
“Validation Studies - An Overview”
The purpose, regulatory and food safety context, and types of studies are reviewed. Components of a credible validation study are discussed, including what elements must be included and what pitfalls need to be avoided.
Presenter: Nancy Bontempo, Mondelēz International
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