Hi all,
I am a fresh graduate and a newbie in this industry. Currently, i'm working in frozen food industry. My job scope is related to the process validation. However, no guidance given to me, so i'm truly clueless. Therefore, i just proceed to follow the format and ways of previous process validation but the method of the validation being carried out and the report writing seems to be lacking.
Based on the previous OPRP validation for primary packaging, it was done by placing 3 pieces of plastic packaging into the whole stack of plastic packaging with similar to each other in terms of colour and product name, but the allergen info was different. The observation was done for triplicate determinations with printing staffs. I wonder is this the correct way of carry out this OPRP validation? Are there other OPRP validation? I tried to search for more journal and example but mostly not the same as what done above and not that helpful for me to understand and refer...
Meanwhile for the steaming, blanching and frying validations, what have been done now was inserted data logger into the thickest product, shortest time (steaming, frying) or lowest temperature (steaming, blanching, frying) at coldest point in one selected machine (steaming chamber, blanching tank or frying machine), then done for the triplicate determinations and sending sample for microbiological testing. Is this the proper way? Should the validation have done for every machines? Is the triplicate data enough to prove the data is truly validated? Is the validation done on the thickest product enough to represent all other products? Or it is better to done for others?
I have consulted my manager all above, but he said it's all okay as long as follow what the previous have been done...
I wonder all above suit for FSSC, VHM and EU audit...
Thank you.
Sincerely,
Yuna