SERVICES
Consultancy solutions
01.
Validation of in-pack
thermally processed
products
Temperature distribution testing and heat penetration trials for products processed in-pack, for example:
Batch retorts in static and rotation modes; Continuous mode retorts (e.g. cooker/coolers, hydrostats, hydrolocks); Pasteurisation tunnels; Batch cooking vessels; Steam ovens.
02.
Validation of thermally treated/pasteurised meat products
Temperature distribution testing in all types of meat cooking equipment, for example:
Steam/smoke chambers; Cooking equipment (e.g. boiling tanks, water/oil cookers)
Confirmation of the delivery of adequate levels of microbial lethality in meat products, particularly with respect to Listeria monocytogenes, a key target microorganism in this sector.
03.
Calculation of applied thermal process in continuous flow systems
The design of continuous flow systems often precludes the direct measurement of lethality using traditional temperature measurement techniques. However, with a good understanding of the process and its equipment and the principles of the technology it is possible to accurately calculate the thermal process delivered and to propose modifications.
04.
HACCP Plan review
Where the microbiological safety of the production processes depends on the thermal process, the step must always be identified as a critical control point (CCP). However, there are often a number of steps prior to the sterilisation or pasteurisation step that also have a critical influence on the delivery of the thermal process. Most common examples include: filling weight, component composition or recipe, filling level and inicial temperature of the product prior to heat treatment. A HACCP plan review can ensure that all these controls are identified and managed.
05.
Independent thermal process audit
At times a client, certification body or regualtory authority will require a review of thermal process validation data and methodology and/or an inspection of the facilities, with the aim of ensuring compliance with all standard guidelines and to recommend improvements.
06.
Thermal process
optimisation
At times a thermal process can be adequate in terms of microbiological lethality, but the heat treatment imparts some adverse quality and organoleptic changes to the product, for example, texture, flavour or colour. Considering some key process and product parameters in a revalidation exercise can result in significant improvements to product quality and even improved efficiencies in energy consumption.
07.
Assistance with FDA process filing
Registering products with the US Food and Drug Administration (FDA) can be a complex process. With the experience of having managed this process in the past, I can provide the necessary guidance.
We will discuss your challenges and formulate a work plan designed to achieve the required objectives
MY MISSION
Tailored solutions for your thermal processing challenges
I offer consultancy and validation services for any type of pasteurised or sterilised product, manufactured by all processing modes (batch or continuous retorts, continuous flow processes etc.).
Planning
We will consider the specific configuration of your operation and any planning constraints before finalising the work plan
Innovation
Drawing on over 15 years’ experience in the sector, trials will be designed in order to complete the work in the most effective and efficient way using specialised, state of the art measuring equipment.
Results oriented
The data from trials will be analysed and presented with the target stakeholder in mind, e.g. FDA filing, internal compliance, customer requirements.
Flexibility
I understand how food production facilities operate and the last minute challenges that can be presented. There is no limit to the complexity of the process and the types of products to be studied.
ABOUT ME
Food safety
specialist
ANDREW GREEN
Food Safety and Quality Specialist
I’m Andrew Green. I am a qualified Chemical Engineer turned Food Safety and Quality Professional, now resident in Spain. Since 2005 I have held a variety of roles within the food industry, having a passion for food preservation methods and a technical specialism in thermal preservation (e.g. sterilisation and pasteurisation) as a way of producing safe, nutritious and sustainable products.
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I received the ideal training for this work during my early career at Campden BRI, the globally recognised food industry research organisation and a pioneer of the thermal processing sector. There, I carried out factory validation trials, consultancy and training services over the course of 6 years.
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Later, I moved to Kraft Heinz’s Kitt Green factory in the north west of England, recognised as the largest canning factory in Europe. I began as the manager of the site’s process validation laboratory and acted as a Process Authority for the site before becoming responsible for Food Safety and Quality for the highly complex Filling and Sterilising areas of the factory. I was also part of the European thermal processing audit team, carrying out audits on affiliate and external sites.
In 2020 I moved to Valencia for family reasons and, after working initally as a Food Safety and Quality Manager in the meat sector, I founded Andrew Green Food Safety in the autumn of 2022, with the aim of providing consultancy and validation services to companies in the thermal preservation sector throughout Spain and beyond.
Member of the Institute for Thermal Processing Specialists (IFTPS)
Curriculum Vitae
TECHNOLOGY
Specialised Equipment
Thermal process validation requires highly specialised equipment and software to measure, record and analyse parameters such as temperature, pressure and humidity accurately and reliably.
I work closely with Ellab Spain, the world leading provider of validation and monitoring solutions, to ensure the most appropriate tools are used for a specific application. All equipment is maintained and calibrated to Ellab's high standards.
Validation & Monitoring
Solutions
