Because Salmonella may survive low-moisture conditions and may grow if a processing facility is unable to effectively manage the introduction of water, low-moisture products are an emerging food safety challenge. Implicated low-moisture foods can include chocolate, cocoa, confectionary products, dried milk, tree nuts, peanuts, peanut butter, flours, cereals, spices, pet treats, and other foods.
To address these food safety concerns, the Product Safety Solutions Group of the Alliance for Innovation & Operational Excellence (AIOE) recently published a guidelines document – Validating the Reduction of Salmonella and Other Pathogens in Heat Processed Low-Moisture Foods – for the multiple stakeholders involved in the safe delivery of these products to consumers. Additionally, AIOE’s Engineering Solutions Group will soon publish a work product, a collaborative effort by food processors and equipment manufacturers, on the “must have” guidelines for minimum food safe sanitary design of equipment in low-moisture food manufacture.
This session introduces key topics from these guidelines and will focus on validation of processes and standardized methods to report findings, implementing process controls, conducting verification activities, and documenting control measures in food safety plants. By expanding awareness of this “state-of-the-art” guideline document beyond the immediate food processor and equipment manufacturer community, the session provides high value for IAFP attendees in this critical food safety area and demonstrates the effectiveness of partnership among stakeholders to develop effective options for the food industry.