Food Technology Magazine | Applied Science
Top Tips for Better Process Validation
In this column, the author describes why the validation step of HACCP for food safety preventive controls is key to addressing processing hazards and identifies processes and preventive controls that are required to be validated.
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Back in 1994, Russell Cross, head of the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) who helped shepherd the nation’s “War on Pathogens” plan in response to the 1993 Jack in the Box E. coli outbreak, recommended that all federally inspected meat and poultry plants be required to implement Hazard Analysis and Critical Control Points (HACCP). “We believe that the HACCP system, coupled with strong risk assessment programs is the food…
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