Thermal processing
Evaluate the relationship among the product, heating process, equipment, package, and operating conditions.
Typical review areas: Process support, technical evidence, operating records, and proposed changes.
Process authority & validationScientific support for
Scientific support for
your product and process.
Evaluate the safety question, the supporting evidence, and the conditions that need to be controlled in production. The work begins with the complete application.
Breadth of expertiseOne process-authority perspective.
One process-authority perspective.
Many types of food and processing.
Acidified & low-acid foods
Review product classification questions, formulation, processing, packaging, and relevant process documentation.
Typical review areas: Technical work involving acidified and low-acid foods, including applicable Parts 113 and 114 considerations.
Formulation & combined controls
Understand how acidity, water activity, temperature, packaging, and other measures contribute to the complete system.
Typical review areas: Product characteristics, control combinations, product grouping, and the conditions represented by the evidence.
Non-thermal processing
Include ultraviolet treatment and high-pressure processing in a product-specific evaluation of the overall food safety system.
Typical review areas: UV and HPP suitability, validation strategy, treatment sequence, monitoring, and commercial application.
Validation & study planning
Define what needs to be demonstrated and whether the available evidence supports the intended application.
Typical review areas: Study questions, challenge-study planning, laboratory coordination, shelf-life objectives, and evidence interpretation.
Deviations & process changes
Review changes and departures against the established process, available records, and supporting technical information.
Typical review areas: Equipment, formulation, packaging, operating conditions, and the implications for existing conclusions.
Start with the decisionWhat does the
What does the
evidence need to support?
A product range, intended shelf life, new processing line, changed formulation, or observed deviation creates a different technical question. Define that question before assuming which study or document is needed.
Prepare a validation briefHelpful information to bring
- Product and formulation range
- Process flow, equipment, and proposed operating conditions
- Packaging, storage, distribution, and intended use
- Existing studies, process schedules, records, and deviations
- The decision you need to make and your timeline
From evidence to implementationWork that connects science
Work that connects science
with the production floor.
Product-specific review
Assess whether existing scientific information and operating records represent the actual application.
Read about process evidenceFurther work where needed
Define additional information, laboratory or study needs, responsibilities, and deliverables.
Explore study planningOperating controls and documents
Connect conclusions with procedures, records, change review, and the food safety plan.
Explore food safety systemsQuestions about the scope
Does every project require a new laboratory study?
The initial review examines the decision and existing evidence. Additional laboratory or study work is identified when needed and scoped explicitly.
Can one validation cover a product range?
Coverage depends on the products, hazards, equipment, and conditions represented by the evidence. A grouping decision needs technical justification.
Can process-authority work connect to HACCP and team training?
Yes. Technical review, plan development, operating procedures, and team development can be coordinated through an agreed scope.
Work with the Institute
Discuss your needsDiscuss your product, process, and technical question.
Tell us what you make, what you need to decide, and when. Start with an initial scope discussion, followed by a proposal for the work you need.