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Validation of Blanching
August 22 @ 2:00 pm - 3:00 pm EDT
Webinar Series: Process Validation
Description: Blanching is a key processing step utilized by frozen vegetables manufacturers and the importance of validating blanching equipment (blanchers) is only heightened under Food Safety Modernization Act regulations. During this webinar, Nathan Anderson, Ph.D. from the Institute for Food Safety and Health, will review key steps in validating blanchers and related equipment. He will utilize AFFI’s resources “How to Validate your Blancher” as a guideline and educate members with reviewing their own validation steps.
Time: 60 minutes
Audience: AFFI members, food safety experts, sanitors, QA, etc.
Key Learning Objectives: How to validate your blancher and other preventive process control equipment