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Blancher (Process Validation) Webinar

July 10 @ 2:00 pm - 3:00 pm

Blancher Validation

Webinar Series: 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. In this webinar, AFFI Advantage Partner, Merieux Nutriscience’s expert microbiologist Erdogan Ceylan, Ph.D., 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

Recording

Presentation Slides

Speakers:

Nathan Anderson, Institute for Food Safety and Health

AFFI Staff:

Donna Garren

Dr. Donna Garren

Executive Vice President of Science and Policy

Dr. Donna Garren

Executive Vice President of Science and Policy

My favorite frozen food is Cauliflower Tater-tots.

Contact Donna:
       
Sanjay-Gummalla

Dr. Sanjay Gummalla

Vice President of Scientific and Regulatory Affairs

Dr. Sanjay Gummalla

Vice President of Scientific and Regulatory Affairs


My favorite frozen food is Chicken Taquitos.

Contact Sanjay:
       
Sarah Brandmeier

Sarah Brandmeier

Manager of Scientific and Regulatory Affairs

Sarah Brandmeier

Manager of Scientific and Regulatory Affairs

My favorite frozen food is Brussel Sprouts.

Contact Sarah:
       

Details

Date:
July 10
Time:
2:00 pm - 3:00 pm
Event Categories:
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