Global food safety regulations, whether it is HACCP or US FSMA, clearly indicates a trend in prevention-based food safety assurance, supply chain control from “farm to fork” and emphasis on risk-based hazard analysis and validated strategies for risk mitigation. Thus, current food safety regulations are increasingly focused on prevention and preventive controls and rely on validated processes, supply chain and harmonized analytical procedures especially given the recent highprofile outbreaks in low moisture foods including powdered infant formula and chocolate.
The workshop will highlight emerging regulatory trends and legislative developments globally that are likely to impact the preventive controls, discussion on preservation techniques including novel and non-thermal processing and their validation parameters and requirements as well as the appropriate methods used for analyses. Similarly, once validation is completed, the work does not end, and a food manufacturer needs to establish verification procedures to ensure the implemented processes are effectively and consistently carried out. A confirmation that the
process is doing what is intended and that it is effective, and activities are properly documented.
The workshop will be conducted using a series of interactive lectures, including the use of industry experience and case studies. There will be ample opportunity for group interaction and discussion via small groups. The workshop will address key topics such as global regulatory trends that are likely to impact preventive controls, basic concepts of validation and verification, validation of thermal and non-thermal processes, laboratory methods validation for microbiological methods, verification procedures and tools and industry experience on validation using case study.
The objectives:
- Review fundamental concepts of validation and verification.
- Updates on global regulatory trends towards preventive controls.
- Discuss fundamental concepts of microbiology and risk assessment.
- Preservation technologies and critical parameters of validation (thermal and non-thermal technologies).
- Understand the regulatory requirements in validation and verification and prevention – based food safety assurance.
- Review approval bodies and study design for validation including the appropriate use of analytical methods.
- Discuss industry perspective on validation and verification of processes and methods.
Who should attend?
- Food processors, QA/QC professionals, technical managers, process engineers and process authorities
- Laboratory service providers, laboratory managers/directors
- Food safety practitioners, auditors and microbiologists
- Ingredient suppliers, CFOs, procurement and purchasing
- Regulatory affairs staff, regulators and inspectors
- Product developers, Sanitation, and hygiene professional
- Researchers, academic staff and graduate students
08:30 Registration
09:00 Welcome and Opening remarks.
09:15 Trends and Regulatory Requirements for Validation
Purnendu Vasavada, University of Wisconsin – River Falls, WI, USA
09:45 Validation and verification in food safety: Fundamental concepts
Alvin Lee, Institute for Food Safety and Health, Chicago, USA
10:15 Morning break
10:30 Process Validation through Inactivation Challenge Testing: Key Principles
Laura Coisne, Nestle’ Inc., Vevey, Switzerland
11:00 Microbiology 101 in Validation
Purnendu Vasavada, University of Wisconsin – River Falls, WI, USA
11:30 Role of surrogates, challenge organisms and Impact of Emerging and Reemerging
Hazards – Alvin Lee, Institute for Food Safety and Health, Chicago, USA
12:15 Discussion
12:30 Lunch
13:00 Validation of Microbiological Methods
Nilesh Amritkar, Envirocare Labs Pvt. Ltd., Bombay, India
13:30 Understanding Global Certificate for scope of Validation
Brooke Roman, Neogen Corp., Lansing, MI, USA
14:00 Validation of methods for detection of Allergen and toxins
Brooke Roman, Neogen Corp., Lansing, MI, USA
14:30 Afternoon break
14:45 Industry perspective and experience –Assessment of Tea supplier process validation
Laura Coisne, Nestle’ Inc., Vevey, Switzerland
15: 15 Industry perspective and experience –Validation of cocoa processing
Anett Winkler, Cargill, Inc., Unterschleißheim, Germany
15:45 Questions & Answers and General Discussion
16:00 Adjourn and Close
