Workshop 3 – Selecting and Validating Pathogen Reduction Processes for Low-Moisture Foods and Ingredients

Workshop Description

The U.S. FDA’s Preventive Controls Rule, along with Codex guidance and HACCP-based regulations adopted internationally, requires manufacturers to validate processes that adequately reduce pathogens in food products. Individuals responsible for validation often lack experience in selecting, designing, and evaluating the specialized approaches required for low-moisture products. However, few training opportunities prepare professionals to address the unique engineering and microbiological challenges of validating these processes. Validation training typically overlooks key factors such as pathogen heat resistance in low-moisture systems, practical surrogate use, and process monitoring.

This workshop is designed to close these gaps. Experts from academia, government, and industry will guide participants through a structured approach to low-moisture process validation, including preparation, study design, data collection, and assessment. Interactive case studies and hands-on exercises will help participants apply concepts to real-world scenarios.

By the end of the workshop, participants should be able to: describe regulatory expectations for validation of low-moisture processes; explain critical factors affecting the resistance of pathogens to lethal treatments; outline a general process for conducting pasteurization validations for low-moisture foods; identify and measure key variables for process efficacy; and evaluate validation data derived from the use of surrogate organisms and predictive models.