This webinar will address the practical issues involved in in-plant validating processes. The session will also include the scientific, technical justification and fundamental aspects of designing and conducting the process with interpretation of results.
This session is designed for food processors who currently have HACCP plans to assure food safety, or those who implement other food safety programs. The session will aid not only those directly involved in quality assurance, but also those who are required to make informed decisions based on the results of the program. The session will cover the theoretical and regulatory basis for validation, as well as the practical considerations in conducting an in-plant validation process. It will also discuss the limitations of validation, so that the results can be properly interpreted. The goal of this session is to aid food processors in the design and implementation in-plant validation programs, as well as facilitating the understanding of the results.
At the end of this webinar, the speaker will handle your specific questions related to the topic.
Why Should You Attend:
Validation is a fundamental component of HACCP, and is required by USDA-FSIS and is included in the Food Safety Modernization Act. Validation has been confused with other HACCP activities including monitoring and verification, but is fundamentally different from these other activities. Validation allows the processor to determine if their investment in food safety interventions are producing the intended effect, namely assuring the safety of the product. Given the investment in food safety and the value of these programs to maintaining the image of the brand, it is important to determine that the programs are delivering their intended benefits. Validation may require a significant investment by a company, and it is important to determine that validation procedures are sufficient to meet both the processors needs and regulatory requirements.This session is designed for food processors who currently have HACCP plans to assure food safety, or those who implement other food safety programs. The session will aid not only those directly involved in quality assurance, but also those who are required to make informed decisions based on the results of the program. The session will cover the theoretical and regulatory basis for validation, as well as the practical considerations in conducting an in-plant validation process. It will also discuss the limitations of validation, so that the results can be properly interpreted. The goal of this session is to aid food processors in the design and implementation in-plant validation programs, as well as facilitating the understanding of the results.
At the end of this webinar, the speaker will handle your specific questions related to the topic.
Areas Covered in the Seminar:
- Theoretical and Regulatory Basis for Validation
- Scientific and Technical Justification
- In-process demonstration, including experimental design
- Interpretation of Results
- Reporting results of in-plant validation
Who Will Benefit:
- Food processors and manufacturers
- Quality assurance personnel
- Directors/VPs of operations and quality in food companies
Course Provider
Jim Dickson,
