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IAFP’s 13th European Symposium on Food Safety 2017
March 29, 2017 - March 31, 2017
Since 2005, IAFP’s European symposium has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government and academia. The Symposium is an excellent forum to gain knowledge about the latest developments and techniques in food science and safety. The symposium will be held 29-31 March 2017 in Brussels, Belgium at the Square.
Symposium (S13) – Cleaning and Disinfection Methods for Low Water Activity Foods
On Thursday March 30,10:30 – 12:00 Commercial Food Sanitation moderates a symposium (S13) on Cleaning and Disinfection Methods for Low Water Activity Foods. Location: 311-312 (The Square)
Low Moisture Foods are often associated with allergen recalls (chemical contamination) and there is an increased number of recalls associated with microbial contamination of Ready to Eat Low Moisture Foods. While many of the allergen recalls are labeling related, using verified cleaning methods to prevent cross-contamination continues to be a preoccupation for the industry. In addition, we will discuss if the recalls associated with the presence of Listeria monocytogenes in Low Moisture Foods could also affect Europe.
During this symposium, the first presenter will discuss some of the challenges face by the industry with biological and chemical contamination and commonly used technologies to mitigate them. The second presenter will focus more on lesser known technologies or alternative approaches using available technologies, such as dry steam, dry ice, etc. to clean and disinfection manufacturing equipment, and provide examples that industry can relate to. Finally, the last presenter will focus on Verification and Validation, of alternative technologies. For processors exporting to the USA, we will attempt to clarify the need to verify or validate or both cleaning and disinfection methods in the FSMA-era and to reconcile what needs to be done to meet the different global audit schemes. We will provide examples and solutions that will bring new ideas and generate discussions with the attendees.
Technologies and Associated Challenges Related to Cleaning and Disinfection in Dry Environments
Karin Blacow – Commercial Food Sanitation
Cleaning Methods for Low Water Activity Food, the Successful and Less Successful
Collette Girvin – Kellogg’s
Verification and Validation of Sanitation Controls – What Should We Do?
Pauline Titchener – Neogen Europe
The definition of “validation” as given by Codex Alimentarius “GUIDELINES FOR THE VALIDATION OF FOOD SAFETY CONTROL MEASURES” (2008) is “Obtaining evidence that a control measure or combination of control measures, if properly implemented, is capable of controlling the hazard to a specified outcome.” In the case of sanitation, the process refers to the materials and procedures used by food processors for cleaning after a production run. The goal for validation of the cleaning process is to prove that it effectively removes particulates, residues and microorganisms to a safe and satisfactory level. Per Codex Alimentarius, verification is the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure is or has been operating as intended. This presentation aims to cover the practical processes that food manufacturers should consider during validation and verification with regards to sanitation. Including an overview of methods that can be used to monitor hygiene and minimize allergen cross contact in the facility environment.