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Validation and Verification of a Food Process
date:Jun 14, 2016
convince us that they have done their job correctly. The key checkoff is to know that it is done. If we mix these ingredients under hygienic conditions to avoid contamination, the product should be safe. How do we verify hygienic conditions? Environmental and equipment swabs? Is the product tested directly for pathogens or indicator organisms? The correct answer is probably some mix of all of the above. Fortunately, the low moisture content of a dry powder will not support microbial growth. How

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