Process validation
Process Validation
TEINCO, as a member of the Institute for Thermal Processing Specialists (IFTPS), has an internationally recognized team with extensive experience in the analysis, design, development, implementation and improvement of thermal processes applied in the preservation of low-acid (LACF) and acidified (AF) packaged foods.
FDA Process Authority
As Process Authority, we evaluate the Food safety Plan of our customers and analyze the efficiency in the management of microbiological risks in their thermal processes. We design and implement lethality targets (F0/P0/C) for product safety and stability.
The FDA's thermal process authority is a person or entity that is responsible for evaluating and determining the heat treatment processes necessary to ensure the microbiological safety of food. Heat treatment is a critical process in food production to eliminate harmful microorganisms that can cause foodborne illness. Thermal processes include sterilization, pasteurization and cooking.
The FDA requires that all packaged foods marketed in the United States be thermally processed in accordance with food safety requirements. FDA's thermal processing authority is responsible for ensuring that heat treatment processes are adequate to ensure the microbiological safety of the product.
Our services include:
- Review and analysis of retorts.
- Temperature distribution study and retort validation.
- Penetration studies and obtaining sterilization parameters.
- Registration, analysis and control protocols of the critical points of the process.
- Optimization of existing processes.
- Registration of canned products in the FDA system.
Thermal Processes
The creation of thermal processes in retorts based on heat distribution and penetration studies is one of the pillars on which the production of safe and quality canned products is based. The resolution of these will make it easier for the canner to opt for excellence and optimization in their products.
Temperature Distribution
The distribution study will provide you with all the necessary information about your retort; cold spots, performance, weaknesses and even potential risks. Being a critical point in your processes, it will provide you with all the necessary information to keep your equipment at its optimum working point.
Heat penetration
By means of the penetration study you will obtain all the information of your product to execute the sterilization cycle. There is a balance to be achieved in canning. Its lower limit is formed by the commercial sterilization minimums and the upper limit is formed by the nutritional and organoleptic result of the product. Maintaining a compromise between both limits in the execution of the penetration study will allow you to obtain the best performance from your process.
Validation
We also offer validation of machinery for other heat treatments such as continuous mussel cookers, tuna cookers and pasteurizers.