Process Validation for Low Moisture Foods and Ingredients

Objective

The objective of this webinar (45-minute presentation / 15-minute Q&A) is to define what a process validation is, why it is necessary and to provide an overview of the performance of a process validation.

Agenda

• Introduction to microorganisms of concern in low moisture foods
• Regulations and guidance
• Requirements for a process validation
• SGS process capabilities
• Conclusion
• Q&A

Background

With the implementation of FSMA in the US, there is an increased focus worldwide on validating microbial control points at food and ingredient manufacturing facilities. The design and implementation of the validation study is important in order to obtain the needed results that will satisfy the requirements of the government and your customers.

Audience

This webinar is aimed at producers of low moisture foods including spice, grains, pet food, dry ingredient, and bakery industry.

For more information contact:

Jennifer Buckley
Global Marketing Manager
t: +1 973 461 1498