Process validation plays a key role in the use of novel technologies for production of safe juice products. This article is based on the recommendations of a February 2003 workshop, organized by the Nationa! Center for Food Safety and Technology (NCFST, SummitAgro, IL), on the validation of new processing technologies for juices in Kissimmee, FL. The structure and key components of the validation process for new technology were first identified: microbiological safety; quality validation; equipment validation, including elements of cleaning, calibration and analytical parts; and validation of facilities. Three working groups were formed in accordance with the principles of this process. The guidelines for each key component of the validation processdescribed in this paper derived from the discussions within the working groups. The brief summaries aim to suggest objectives and identify critical procedures of process and equipment validation for juice processors, technology developers, equipment manufacturers, regulatory inspectors, and extension specialists during the commercialization of new technologies. The importance and steps of the scale-up process that a juice company needs to take were also recognized in the workshop and are discussed.
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