I work in a margarine manufacturing plant. We are about to introduce low-fat margarines and spreads which are more susceptible to microbial contamination than our usual margarines. We have thus been required to install a pasteurizer and have it validated before we can do large-scale product trials and transition to routine production.
The aim is to pasteurize the prepared milk solution before it is added to the margarine/spread blend as it has been identified as the most biologically sensitive input. The milk solution is made by mixing whey powder, brine solution and water.
Does anyone have any templates, links or resources that you can share to be used as a starting point for the validation study?
We are FSSC 22000 certified but the standard does not prescribe how to validate such a control measure; just that it must be validated before implementation and after any changes.