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Validation of Microbiological Control Measures

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Posted 11 September 2020 - 06:12 PM

Validation of Microbiological Control Measures
Taking place:
Friday, October 02, 2020.  3:00 PM - 4:00 PM London, 10:00 AM Start New \York
Wilfredo Ocasio, Senior Director, Food Safety Research, Eurofins Advanced Microbiology
Webinar Overview:
Validation of control measures is a core requirement of the Current Good Manufacturing Practices, Hazard Analysis and Risk-Based Preventive Controls for Human Food (PC Rule, 21 CFR117 Subpart C) under the Food Safety Modernization Act (FSMA). However, in many applications the concept of validation as required by the PC Rule remains unclear and presents a serious challenge the food industry in its efforts to comply with the new regulations. This is particularly evident as it pertains to the validation of “kill-steps” intended to prevent or mitigate microbiological hazards. While validation of thermal processes such as pasteurization of milk products (under the Pasteurized Milk Ordinance) or canned, low-acid, shelf-stable products (under 21 CFR 113) enjoy the benefit of well-established validation protocols, other products/processes such as those involving low-moisture foods (e.g., dry pet foods, dry pasta, tree nuts, baked goods, etc.) often receive thermal processes which have not been fully validated but are claimed as “kill-steps” in existing HACCP programs.
This presentation aims to provide a clear definition of the concept of validation, distinguish it from the closely related requirement for verification and illustrate strategies to complete this regulatory requirement. Emphasis will be given to the interventions aimed to achieve the required reduction of microbial pathogens in relation to low-moisture products, acidified foods and novel technologies such as high pressure pasteurization.

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