This video presents an overview of Heat Process Validation, describing what processors can do to develop a process to meet FDA’s recommendations for controlling pathogen growth in heat processed seafood. It discusses the four steps for a successful heat process validation: determining the target pathogen, pathogen reduction, verifying pathogen reduction, and identifying the controls and critical limits to include in the HACCP plan to ensure a consistently safe product. Examples are used to demonstrate each of the 4 steps.
