Help needed with in-house process validation
Started by SS2010, Apr 05 2011 05:38 AM
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
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
New Member of the Month Selection Process
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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
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.
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.
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).
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).
1 Thank
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.
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.
New Member of the Month Selection Process
Allergen Management do i need a risk assesment or allergen validation for a facility that produces allergen based foods only like nuts?
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