"The Preventive Controls Rule of the Food Safety Modernization Act (FSMA) requires all food companies to develop a food safety plan in which they identify risks and then implement preventive controls to mitigate risk. Pathogens such as Salmonella are important for the spice industry to consider as they evaluate hazards and ASTA has issued guidance recommending the use of validated microbial reduction processes. FSMA now requires companies to validate these processes."
I am working for a spice/ marinade company. I am creating their HARPC and all things pertaining to quality. I have never designed a 5-log reduction validation study how can I go about it? I know labs can do this for me but I assume they need information. We do not have any kill step that I am aware of. Any help or recommendations would be great!