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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
In-Plant Validation for Food Safety
(Webinar length:  1h 11m)

Overview:

This webinar on in-plant validation will address the practical issues involved in validating
processes within a processing establishment. Topics covered will include the scientific and
technical justification, as well as fundamental aspects of designing and conducting validation
procedures. A primary focus will be on interpretation of results, based on the limitations of
experimental design and methods.

Validation is a fundamental component of HACCP, and is required by USDA-FSIS and is
included in the Food Safety Modernization Act. Validation has been confused with other
HACCP activities including monitoring and verification, but is fundamentally different from
these other activities. Validation allows the processor to determine if their investment in food
safety interventions are producing the intended effect, namely assuring the safety of the
product. Given the investment in food safety and the value of these programs to maintaining
the image of the brand, it is important to determine that the programs are delivering their
intended benefits. Validation may require a significant investment by a company, and it is
important to determine that validation procedures are sufficient to meet both the processors
needs and regulatory requirements.

This session is designed for food processors who currently have HACCP plans to assure
food safety, or those who implement other food safety programs. The session will aid not only
those directly involved in quality assurance, but also those who are required to make informed
decisions based on the results of the program. The session will cover the theoretical and
regulatory basis for validation, as well as the practical considerations in conducting an in-plant
validation process. It will also discuss the limitations of validation, so that the results can be
properly interpreted. The goal of this session is to aid food processors in the design and
implementation in-plant validation programs, as well as facilitating the understanding of the
results.

Areas Covered:

Theoretical and Regulatory Basis for Validation
Scientific and Technical Justification
USDA-FSIS Guidance on Validation
In-process demonstration, including experimental design
Interpretation of Results
Reporting results of in-plant validation

Who Will Benefit:

Microbiologists
QA and QC Managers
Food Scientists and Technologists
Academics in the food safety area
Diagnostic suppliers
Food safety personnel
HACCP coordinators
Government policy makers and inspection services

Presenter: Dr. James S. Dickson

Dr. Dickson is currently a Professor in the Department of Animal Science at Iowa State
University and the Professor in Charge of the Iowa State Component of the Food Safety
Consortium. Dr. Dickson’s research focuses on the control of bacteria of public health
significance in foods of animal origin. Prior to his appointment at Iowa State University in
1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist
of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal
Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three
years before joining USDA-ARS.
He is a Fellow in the American Academy of Microbiology, and is a Past President of the
International Association for Food Protection. He is also active in the American Society for
Microbiology and the Institute of Food Technologists.

Webinar Price ($289)
Click here to buy it

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