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Experimental and statistical approaches described can be combined to validate the level of confidence that a process will conform to an established Food Safety Objective. In carrying out validation activities, personnel need to be aware of conditions of the validation process, and have knowledge of the average concentration and likely range of the microorganisms of concern. Examples are calculated to demonstrate application. Part of this chapter was published as Zwietering et al. (Food Control 21:1716–1722, 2010). |
