The need for a review and controls of scheduled processes came to full light with the Bon Vivant Vichyssoise soup recall in 1971, and the Low Acid Food Regulations became known as the first regulatory mandate for a Critical Control Point. Not only does a competent process authority develop and approve scheduled processes, but they can play a much broader role in the overall food safety program from raw materials to processing, packaging, storage, distribution and traceability. Our speakers will discuss the work of a Process Authority from a land grant university/academic perspective and a food manufacturing industry/ consumer packaged goods perspective. They will also describe how to become a recognized food process authority in the food industry.

Goals:
• Better understand what are the qualifications of a Process Authority
• Increase awareness of when a process authority needs to be consulted
• Learn by examples of near misses, real life examples based on the speakers’ experiences