Can anyone give me an example of validations for food safety plans? For instance....I work in food flavoring/ingredients. What would a validation be for finished product? we have always accepted product of CoA from the vendor. There is not kill step for flavorings, because they have always been meant for further processing by the end customer (which is a manufacturer....not the general public).
We are kind of stuck here as to how we validate this to preventive controls / fsma specifications. And yes, we have been through the class. We think we may be overthinking it, but just want to check to see what others out there are using for validations.