Validation Webinar Series 3 of 5: Determining What to Test, Who to Test It and How to Measure It
Determining What to Test, Who to Test It and How to Measure It
Thursday, November 8, 2012
12:00 to 1:00 pm (EST)
The Alliance for Innovation & Operational Excellence – a GMA-PMMI partnership – presents the third in a series of five webinars on validation.
The series is based on the guidelines document, Validating the Reduction of Salmonella and Other Pathogens In Heat Processed Low-Moisture Foods, developed by AIOE’s Product Safety Solutions Group.
Third in a series of five webinars, Determining What to Test, Who to Test It and How to Measure It, will present an overview of the key elements of a food safety plan and responsibilities, hazard analysis, pathogen inactivation needed, and process measurement.
From this webinar, you will learn:
- How to identify best choices for starting validation tests based on process, food form, and pathogen selection
- How to spend validation dollars wisely
- How to understand lab needs and personnel experience, and
- How to understand measurement of key process validables and use of published information to guide validation process.
The Featured speakers for this webinar are:
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David Anderson, Food Safety Manager, Del Monte Foods
- Robert Rogers, Senior Advisor for Food Safety and Regulation, Product Inspection Division, Mettler-Toledo (Tampa, FL)
Mark your calendar for the remaining four validation webinars (12:00 - 1:00 pm EDT):
- December 6: Best Use of Microorganisms in Process Validation
- January 10, 2013: Back to the Business Case: Explaining and Reporting Results
Contacts:
Stephen Perry, Ph.D., (410) 212-9616, Content inquiries
Jackie Piper, (202) 295-3953, Connection/General inquiries
Evie Kasper, (202) 639-5918, Registration inquiries