4 replies to this topic

[SS2010]

Hi

Can any one advice me how can we carried out in house process validation!!!?

Parameters: cooking and filling temp

Equipment:1000 LT KETTLLE

Products:Stocks,

Thankssssssssss in advance

[Charles.C]

Hi

Can any one advice me how can we carried out in house process validation!!!?

Parameters: cooking and filling temp

Equipment:1000 LT KETTLLE

Products:Stocks,

Thankssssssssss in advance

Please repeat in normal English.

Rgds / Charles.C

[Antores]

There is not enough information. What is it that you want to validate, what is the goal of the process?

I assume that you wil have to test the product based on the standar performance or criteria that you want to achieve with the process (e.g. Internal temperature) enough times to valide (confirm) that when the product goes thru the pocess, within the given parameters (e.g. Ketllle temperature and cooking time) the goal (intermal temperature) is reached.

Again, more details would be needed to give you a more specific answer.

[MKRMS]

Dear SS2010,


Validation means to collect and document scientific evidence that the measures you plan to use to control identified hazards (e.g. cooking temperature, filling temperature) are effective. To validate a process or control, it is necessary to collect scientific evidence (e.g. microbial growth studies) that demonstrates the effectiveness of a chosen control. Note: validation should be carried out initially, before selecting a control, critical limit or corrective action. Verification is needed to establish the ongoing effectiveness of the chosen validated controls (i.e. are they applied correctly, used constantly and do they deliver the desired results).

A first port of call for scientific evidence can be national standards, food safety regulators or food safety departments in colleges and universities.

For some validation tasks, a simple Google search helps and delivers good results. Some validation requires review of scientific literature. For more complex and specific validation tasks, in-house testing could be necessary (e.g. the validation of cleaning procedures of your equipment might require swab testing to document the effectiveness of the cleaning program).

Edited by MKRMS, 22 April 2011 - 10:44 AM.

[chamulin]

Dear SS2010.

In my experience. I did validate to baking process, only monitoring of cooling curve of the products after de bake vs time. the critical limit was 75 °C for 1 minute. but the cientific references are necesary.