Surrogates

• Guidelines for Using Enterococcus faecium NRRL B-2354 as a surrogate microorganism in almond process validation (Almond Board of California Technical Expert Review Panel) (PDF 415 KB)
• Guidelines for using Enterococcus faecium NRRL B-2354 as a surrogate microorganism in pistachio process validation (UC Davis & Michigan State University) (PDF 386 KB)
• Surrogate Organisms for Low Moisture Foods: Tables and References (UC Davis, C. Theofel, S. Yada, and L. J. Harris) (updated 8-6-21) (PDF 218 KB)

Thermal Processing Specialists

• The IFTPS page (Institute for Thermal Processing Specialists) has listings for some process authorities.
• Almond Board of California recognized Process Authorities (PDF 432 KB)
• AFDO's searchable list of Food Processing Authorities (AFDO)

Validation Guidelines

• Almond Board of California Process Validation Guidelines (at bottom of page)
• Ceylan, E., A. Amezquita, N. Anderson, R. Betts, L. Blayo, F. Garces-Vega, E. Gkogka, L. J. Harris, P. McClure, A. Winkler, H. M. W. den Besten. 2021. Guidance on validation of lethal control measures for foodborne pathogens in foods. Comp. Rev. Food Sci. Food Safety 1-57. 
• (Codex) Codex Alimentarius Commission. 2008 (updated 2013). Guidelines for the validation of food safety control measures (CAC/GL 69–2008). Joint FAO/WHO Food Standards Program, FAO, Rome. (PDF 214 KB).  Available at: http://www.fao.org/fao-who-codexalimentarius/codex-texts/guidelines/en/ 
•  (NACMCF) National Advisory Committee on Microbiological Criteria for Foods. 2006. Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization. Journal of Food Protection 69:1190–1216. (PDF 181 KB)
• Pivarnik, L.F., and R. Worobo.  2014.  Non-thermal or Alternative Food Processing Methods to Enhance Microbial Safety and Quality - Frequently Asked Questions.  (PDF 102 KB)
• Validation of Antimicrobial Interventions for Small and Very Small Processors: A How-to Guide to Develop and Conduct Validations (2013, CFPVE, Food Protection Trends, 33(2):95-104). (May require a fee to view/download).
• Validating the reduction of Salmonella and other pathogens in heat processed low-moisture foods. (Alliance for Innovation & Operational Excellence, Alexandria, VA. Anderson, D. G. and L. A. Lucore, 2012) (PDF 4.7 MB)