Certified Food Safety Center
Food Process Performance and Validation Services
Take advantage of our more than 80 years of experience in food safety technology as food scientists and processing experts. Working on new technologies for pathogens and an extension of shelf life? Our Qualified Food Process Authorities can help.
Low acid or acidified canned food validationWe can help you file the required documentation to the FDA for your thermal and or non-thermal process. As a recognized Process Authority, we offer you the most advanced equipment available to conduct Heat Distribution and Heat Penetration Studies in your facility. We will make processing recommendations where appropriate and will prepare the paperwork for filing for you. Most filings are completed within one week of conducting the Heat Penetration Study.
Process validation: An FDA Definition
“Process validation is establishing documented evidence which provides a high degree of assurance that a specific process will consistently produce a product meeting its pre-determined specifications and quality characteristics.”
We offer our scientific skill and consulting expertise in food validation protocols in both thermal and non-thermal process validation. Our expertise is in five primary areas:
Challenge and Validation
This service line includes “Pathogen and Spoilage Organism Challenge”, “Shelf-life Determination”, “Process and Thermal Validation”, and “Method Validation”.
Validation conducted prior to the distribution of either a new food product, or product made under a revised manufacturing process, where the revisions may affect the product’s characteristics.
Process Performance Qualification
Establishing confidence that your food process is effective and reproducible.
Establishing documented evidence which provides a high degree of assurance that a specific process will consistently produce a food product meeting its pre-determined specifications and quality attributes.
Product Performance Qualification
Establishing confidence through appropriate testing that the finished food product produced by a specified process meets all release requirements for functionality and safety.
A written plan stating how validation will be conducted, including test parameters, product characteristics, production equipment, and decision points on what constitutes acceptable test results.