Training Validation & Verification of Thermal Processes
Errors in the validation of thermal processes can lead to serious food safety risks. Furthermore, poorly performed validation and verification are among the most common deviations in audits. But what exactly should be considered in practice when validating and verifying thermal processes?
You will find answers to these and other questions in this Training validation & verification of thermal processes.
In this online training, you will receive well-founded answers – explained clearly and taught in a practical way.
We highlight the requirements from Standards such as IFS Food, BRCGS and FSSC 22000 and go to the microbiological background that stand behind these requirements. Using concrete examples from the food and feed industry, you will learn To carry out validations and verifications correctly. You will learn which typical errors occur in practice – and how to avoid them.
The focus is on the validation of thermal processes in containers (e.g. cans, jars, bags) as well as continuous and aseptic processesIn group workshops, you will practice on concrete use cases – with direct relevance to everyday business life.
Our online thermal validation and verification course is:
- Well-founded: Theoretical and practical foundations to validate and verify thermal processes
- Application-oriented: Consolidate your knowledge in workshops – with transferable examples from food practice
- With practical trainer: Benefit from the many years of experience of an expert in process technology, aseptics and food safety
Book now:
- Online training, with workshops
Next dates – book now:
- Thursday, September 11, 2025, 9:00-15:30
- In-house training is also possible
- On request info@praxistrainings-lms.de
Booking for companies:
In short: This is what you can expect from the training Validation & Verification of Thermal Processes:
- Backgrounds: Why thermal processes must be validated – an overview of the aim and purpose, examples of possible consequences of inadequate validation and verification
- Difference between validation & verification – with practical relevance
- Legal basis: Legal obligations to validate critical processes (e.g. heating as CCP)
- Standards requirements: Requirements from IFS Food, BRCGS Food and FSSC 22000 specifically for validation and verification of thermal processes
- Practical requirements: What food and feed companies need to Steam, hot water, canning or aseptic processes must be considered, e.g. statistical aspects of sampling
- Typical errors in the validation of thermal processes – and how to avoid them
- Examples & Templates & Workshops: Structure and content of valid protocols for temperature distribution, heat penetration and microbiological protection
- Question and answer session
Benefits of our training Validation and Verification of Thermal Processes
By experts
Practical trainers
Small groups
Max. 12 participants
On-line
Without travel times
documents
Directly as PDF
For groups*
special conditions
company
Customizable**
* For groups: Sign up below info@praxistrainings-lms.deto receive an individual offer.
** For companies: We also offer our training courses in-house by arrangement. Request to: info@praxistrainings-lms.de.
All information about the thermal validation & verification training
The online training includes approx. 6.5 hours including breaks and will be moderated live by our experienced practical food safety trainers.
The training is professionally led by Dr. Richard Röhlig, food technologist and proven expert in thermal processes, aseptics and process validation.
He is supported by Jennifer Ziegler, owner of a practical training LMS and experienced trainer for quality and hygiene topics. Participants receive: the seminar materials as PDFs, a certificate of participation, and workshop results.
Contents and topics of the Continuing education Validation and verification of thermal processes
Validation & verification of thermal processes
In this online training, we provide all relevant content to understand thermal processes – such as heating, pasteurization, sterilization and aseptics – in food or feed processing plants. to validate and verify safely, in a standard-compliant and audit-proof manner.
1. Basics and background knowledge
- Aim and purpose of validation and verification
- Differences between the two concepts in everyday life
- Typical thermal processes in the food industry
- Risks and consequences of inadequate validation
2. Legal and normative requirements
- Legal basis (e.g. EU regulations, LMHV)
- Requirements from IFS Food, FSSC 22000 and BRCGS Food
- Connection with HACCP and CCP heating
3. Validation of thermal processes – in-container processes
- Microbiological basics: heat resistance, lethality
- Determination of temperature distribution
- Determination of heat distribution and penetration
- Derivation of critical process parameters
- Example: Validation of a canning process
4. Validation of aseptic processes – continuous processes
- Principles of aseptic processing technology
- Cleaning and sterilization of systems
- Special features of microbiological process assurance
- Typical sources of error and troubleshooting
5. Verification in practice
- Methods for testing the effectiveness of thermal processes
- Statistical aspects of verification
- Documentation and responsibilities within the company
6. Avoid typical errors and audit deviations
- Common vulnerabilities in validation documents
- Missing or unclear process parameters
- Inadequate verification or evidence
- Tips for preparing for audits
7. Workshops and development of valid protocols and documentation
- Practical exercises in moderated small groups on various topics, e.g. creation of a validation plan based on a company example, structure and content of practical protocols, requirements for reproducibility, traceability and completeness
- Feedback from the trainers
9. Question and answer session
- Answering open questions
- Possibility to submit individual practical cases even after the training
Your expert for validation and verification of thermal processes
Take the opportunity to benefit from the in-depth expertise and many years of practical experience of Dr. Richard Röhlig to benefit. As Food technologist and designated Expert in thermal processes, aseptics and microbiological validation He will guide you through the training to Validation and verification of thermal processes – understandable, application-oriented and with direct practical relevance.
Dr. Richard Röhlig
Thermal validation expert
I am a food technologist with over 20 years of experience in research, development, and quality assurance at international FMCG companies. My focus is on the safe and practical implementation of thermal, aseptic, and microbiologically validated processes.
Benefits of the online training on validation and verification of thermal processes
Thermal processes such as heating or sterilization are among the most important processes in many food processing plants. most important CCPs – and thus to the most critical points for product safetyErrors in validation or verification can have serious consequences, from microbiological risks to product recalls or audit deviations.
Therefore, it is crucial that Responsible for process validation understand the requirements and interrelationships – and know how to implement them safely in your own company.
Our intensive, practical training provides all necessary technical basics for Validation and verification of thermal processes.
Using concrete examples and tasks, you will learn what really matters in planning, implementation and documentation – and how to avoid typical mistakes.
Frequently asked questions about our training on thermal validation and verification
Target group: Who is the thermal validation and verification training suitable for?
This training is aimed at specialists and managers from:
- Quality management & quality assurance
- product development
- Laboratories and technology
in Food and feed companiesthat are already in practice and their thermal processes efficient, safe and compliant with standards want to validate and verify.
Ideal for anyone who regularly Heat processes, Heating as CCP or Audit requirements from IFS Food, BRCGS or FSSC 22000 work.
Duration: How long does the thermal validation and verification training take?
The duration of the training is approx 6.5 hours.
Important: Ensure an interference-free environment and stable Internet access from the PC.
Certificate: Will I receive a certificate upon completion?
Yes, you will receive one Certificate for successful participation on the course “Validation and Verification of Thermal Processes”
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