Process validation / validation of preventive process controls
Thermal processing of low moisture food products and crops contributes to food safety as such treatment affect and kill potentially harmful microorganisms. In order to secure the thermal process as a kill step, the microbial inactivation must be assessed and validated.
We combine our expertise in thermal treatment of low moisture food products and our knowledge in validation of thermal kill steps. Our expertise covers hot air roasting, deep fat frying, drying as well as steam based pasteurization or sterilization processes. We furthermore act as a Process Authority on behalf of the Almond Board of California validating thermal processes for almond pasteurization.
We offer:
- Evaluation of microbial risks and hazards of food products and food manufacturing processes
- Evaluation and validation of thermal processes as kill step (debacterization, pasteurization or sterilization including low acid food sterilization processes)
- FSMA compliance consulting
- Support in process modifications to comply to FSMA (preventive controls) requirements
17.7.2016:
Validation of a continuous roaster for hazelnuts
RPN EXCELLENCE AG successfully validated a continuous single belt roaster processing whole hazelnuts and operating a capacity of approx. 1-1.5 tons/h. The validation study resulted in the definition of operation windows, which exhibit conditions able to inactivate Enterococcus faecium, a heat resistant surrogate for Salmonella enteritidis PT30, by more than 5 log units. The study included an assessment of cold spots which were observed in the upper cross section center region of the product bed. The validation study was completed in order to comply with latest requirements on preventive controls (US food law FSMA).
Please contact rainer.perren(at)rpnag.ch
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RPN EXCELLENCE ag
Surentalstrasse 10
CH-6210 Sursee
Switzerland
Tel. +41 41 980 52 55
Fax. +41 41 980 52 56
info(at)rpnag.ch