Background and objectives
There are no generic protocols available to guide manufacturers and ensure that all relevant aspects are considered when undertaking a validation. The expert group aims to develop a recommended protocol to control foodborne pathogens in various food matrices.
Output
This publication will help to establish an industry wide standard protocol to validate the critical control points (CCP) in the Hazard analysis and critical control points (HACCP) plan. It will also eliminate or reduce the variation issues among food safety professionals, consultants and third party laboratories to conduct a validation study.
The output would especially support small and medium size businesses that have fewer resources to those tasks available. It would also improve the overall understanding of validation processes in practice.
| Dr Heidy den Besten – Chair | University of Wageningen | Assistant Professor | NL |
| Dr Erdogan Ceylan – Vice-Chair | Institut Mérieux | Director of Research | US |
| Dr Alejandro Amezquita | Unilever | R&D Programme Director | UK |
| Dr Nathan Anderson | US Food and Drug Administration (FDA) | Agricultural Engineer | US |
| Dr Roy Betts | Campden BRI | Head of Microbiology | UK |
| Dr Laurence Blayo | Nestlé Research Center | Group Leader Food Safety and Microbiology | CH |
| Dr Francisco Garcés-Vega | Consultant | Consultant | CO |
| Dr Elissavet Gkogka | Arla Foods | Research Microbiologist | DK |
| Prof. Linda Harris | University of California | Professor | US |
| Dr Peter McClure | Mondelēz International | Microbiology Section Manager | UK |
| Dr Anett Winkler | Cargill | Food Safety Advisor | DE |
| Dr Angeliki Stavropoulou | ILSI Europe | Scientific Project Manager | BE |