HACCP Validation Studies

Good morning everyone, I'm about to embark on a magical journey to validate our HACCP food safety lol. We are finishing up NSF inspections and gearing up for BRC. I have witnessed a great deal of experience from the members of this site and I'd like to pick your brains on the Do's and Don'ts for HACCP/BRC validation protocols. I will be heading up the project and starting on the food temperature validation study for our Kettles. So please shower me with your wisdom! I want to do it right the first time and develop a robust and science based program that will satisfy the most stringent of BRC auditors lol.        

Good morning everyone, I'm about to embark on a magical journey to validate our HACCP food safety lol. We are finishing up NSF inspections and gearing up for BRC. I have witnessed a great deal of experience from the members of this site and I'd like to pick your brains on the Do's and Don'ts for HACCP/BRC validation protocols. I will be heading up the project and starting on the food temperature validation study for our Kettles. So please shower me with your wisdom! I want to do it right the first time and develop a robust and science based program that will satisfy the most stringent of BRC auditors lol.        

Dear git-r-done,

You make Kettles ?

Please clarify regarding product/process/specific validation of interest

Rgds / Charles.C

Dear git-r-done,

 

You make Kettles ?

 

Please clarify regarding product/process/specific validation of interest

 

Rgds / Charles.C

I think he want to validate thermal process schedule used for their products (heat penetration and distribution test)

Ah, hot topic eh?  Some sound advice over here -

http://www.ifsqn.com...g-temperatures/

it's for meat but it's the same theory - plus I'm sure a lot of other threads that aren't as current in my mind right now.  If we have product, we can probably point you to something very specific.