Presentation Materials

Methodology Overview: Validation of Existing and New Technologies, and How Fitness for Purpose Affects Methods Validation
Thomas Hammack, Senior Policy Analyst for Microbiology, FDA CFSAN

Tools for Taking and Testing “GOOD” Samples
Nancy Thiex, Consultant, Thiex Laboratory Solutions, LLC

Food Ingredient and Product Testing and Validation: Surrogates vs. Pathogen Testing
Pamela Wilger, Global Senior Food Safety Specialist & Applied Microbiologist, Cargill

Criteria and Principles in Developing a Verification Testing Program
Jenny Scott, Senior Advisor, FDA CFSAN

Overview of Statistical Sampling: Limitations and Use to Determine Process Control and Lot Disposition
Robert L. Buchanan, Professor (retired), Department of Nutrition and Food Science, University of Maryland

Considerations for Setting Specifications and Action Limits
Katherine M. J. Swanson, Retired Food Safety Professional

Food Safety Microbiology Management in the Up-Stream Value Chain
Fabien Robert, Quality Assurance Center Director for Zone America, Nestle

Legal Considerations: Negligence for Not Testing vs. Liability with False Positives
Maile Hermida, Partner, Hogan Lovells