2 replies to this topic

[michela78]

Dear all,

I don't know if I'm in the right forum. I would like to know how to validate the drying process for the dried pasta. The drying pasta is the results of the "union" of 3 paramters: humidity, temperature and time of drying? How we can validate a drying specification? Through the historical data?Is it sufficient? Can we do the validation internally?

Many thanks in advance

Michela

[Charles.C]

Dear Michela,

Welcome to the forum !

Validate for ISO 22000 or ??

It may depend on what you mean by specification ? Microbiological hazard?

I know nothing about pasta but a quick general answer is that appropriate (eg equivalent processes / hazards), referencable, external (especially official) historical data is often acceptable IMEX.

As an example, meat cooking procedures use published time / temperature parameters taken from the US Food Code as critical limits to validate product microbiological safety.

Internally generated validations are usable depending on the specific hazard but obviously the theory / results are more likely to be questioned for "correctness".

Rgds / Charles.C

[m.erzetti]

Give a look at this document 

https://www.aldocozz...tura_salumi.pdf