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Validation of Pasteurizer

validation pasterization validation of pasteurizer

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Zaynna

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Posted 12 May 2022 - 05:22 PM

Hi All,

 

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.

 

Thank you.



Kara S.

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Posted 12 May 2022 - 06:34 PM

Try starting with the USA's PMO - https://www.fda.gov/...140394/download It goes fairly in depth with both continuous and batch pasteurization in section 16P.

 

Temperature monitoring along with raw vs. pasteurized microbial results should be sufficient for a validation. 


Kind regards, 

 

Kara Scherer 

Food & Beverage Industry Consultant

LinkedIn  |  Webpage

 

 


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wtheriot

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Posted 12 May 2022 - 08:33 PM

You might consider having a third party lab do your validation study. We have used Deibel Laboratories in the past to validate our pasteurization equipment / process.



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Charles.C

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Posted 13 May 2022 - 01:52 AM

Hi All,

 

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.

 

Thank you.

Hi Zaynna,

 

You may well find that ultimately the Validation aspect involves specific Local Regulatory Issues.


Kind Regards,

 

Charles.C


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