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  • https://doi.org/10.1002/9781119265665.ch42Copy DOI Icon

New Tools for Microbiological Risk Assessment, Risk Management, and Process Validation Methodology

  • Sep 19, 2025
  • Cynthia M Stewart +3 more
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Abstract

To prove that a given set of presumptions implies a contemplated conclusion, prove that the premises are at variance with the negation of that conclusion. It is a lesson learned from a rudimentary course in the study of Logic. Proving food safety using the best possible set of presumptions is almost an impossibility. There are far too many variables to contemplate in affirming that conclusion. Proving the efficacy of a preventive control measure, on the other hand, is well within the realm of scientific plausibility. Process validation is a science-based approach for confirming the capability of a process, method, or procedure with respect to achieving a predetermined outcome. For example, a preventive control measure can be shown scientifically to be effective for mitigating the pernicious effects of a specific hazard in a specific item of food. When that novel process is designated a preventive control, it is best to prospectively confirm its capability. That is, it should be validated before it is used in the production of food or foodstuffs that are intended for human consumption. Validation seeks to confirm with a high degree of statistical certainty that the novel technique can be relied upon to deliver against predetermined specification and limits that define the food safety objective and accepted level of protection (ALOP) against the hazard. In this chapter, we explore the relationships among validation, verification, monitoring, and the attainment of food safety and public health objectives when first using a novel food safety intervention.

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