Thermal processes are a vital tool for controlling foodborne microbial hazards during the production of food. Such deviations might be found in multiple ways (for example by observation or process record review) and by multiple plant employees (for example the process operator or QA technician). If a deviation occurs it must be thoroughly characterized and documented. At a minimum, such a deviation might prevent food products from being released into commerce. In a worst-case situation, such documentation may help set the boundaries of a recall. Comprehensive records are necessary if an evaluation is to be done by a Process Authority regarding the potential release of the affected product. In this course, students will learn about the nature of thermal deviations, what information should be included in deviation records and what are best practices for completing deviation record forms.

Individuals who complete this course can do the following:

• Understand what constitutes a process deviation
• Understand regulatory requirements for process deviations
• Understand how system operators should handle process deviations
• Understand how company management should handle process deviations