This document, revised in May 2022, provides guidance on science-based groupings to optimize the validation of spice process controls. It includes considerations for validation, considerations for process validations based on groupings, examples of validations of spice groupings, etc.

This presentation was provided at the 2019 Regulatory Workshop. The presenter, Scott Klinger, Director of Quality Assurance/Technical Services at BCFoods, presented a case study on dehydrated garlic validation effects on Salmonella control. It included information on dehydrated garlic global usage, main growing areas, garlic season, background of micro profile of dehydrated garlic, validation steps for study on garlic, results of study, and references.