食品安全コマンドセンター 15項目
Thermal Process Validation Checklist
このチェックリストは英語版です。
Verify that a cook or thermal lethality process step is scientifically validated to achieve the required pathogen reduction and is monitored as a control.
HACCPFSMA Preventive ControlsProcess Validation
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Validation Basis
- Is the target pathogen and required log reduction defined for the process (e.g., Salmonella, Listeria)? *
- Is the validation supported by a recognized scientific reference, regulatory performance standard, or process authority? *
- Are critical process parameters (time, temperature, humidity, product thickness) defined? *
- Target lethality (log reduction)
Study Design
- Was a heat distribution study conducted to identify the cold spot of the oven or vessel? *
- Was a heat penetration study conducted to identify the slowest-heating point of the product? *
- Were worst-case conditions (maximum load, largest piece, lowest initial temperature) used? *
- Are calibrated data-logging thermocouples used and documented? *
Critical Limits & Monitoring
- Are critical limits set with a safety margin above the minimum validated lethality condition? *
- Are monitoring procedures and frequencies defined to confirm the process meets critical limits in production? *
- Recorded product internal temperature at cook end (°F)
Revalidation & Records
- Is revalidation triggered by changes to product formulation, size, equipment, or process? *
- Is the validation reviewed at a defined interval (at least annually or per program)? *
- Is the validation study report signed by a qualified individual and retained? *
- Date of most recent validation study
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