• Microbiological Laboratory Services
• Analytical Laboratory Services
  • Aflatoxin Sampling Testing Program
  • Aflatoxin Contamination of Food Products
• Food Process Performance and Validation Services
  • Food Validation Protocols
  • Thermal Process Validation Services
  • Non-thermal Process Validation Services
  • Types of Non-thermal Process Validation
  • Quality Assurance Services
• Applicable Federal Regulations
• Defining a Process Authority
  • The Regulations: A Changed Industry
  • The Process Authority: Definitions and Responsibilities
  • Who is Qualified? The View from FDA and USDA
  • Process Authority Responsibilities
  • Future Challenges
• About Food Safety and Process Technology
  • Our Offices and Laboratories
  • Our Experiece as Food Process Authorities
  • About Dr. Rick Falkenberg
  • In the Press
  • Contact Us
• Additional Information
  • Food Irradiation
  • Food Production and Processing Resources
  • Food Labelling
  • Biotechnology

About Food Safety and Process Technology

Food Safety and Process Technology, led by Dr. Rick Falkenberg, has more than 20 years of experience in food safety technology as food scientists and processing experts.

We are USDA certified for aflatoxin testing and utilize third-party proficiency testing by the American Proficiency Institute (API). We are currently undergoing ISO-17025 certification by the American Association of Laboratory Accreditation (A2LA).

Dr. Falkenberg is a low acid canned food (LACF) Authorized Representative for several processors inside and outside the state of California.

Food Process Authorities

Food Safety and Process Technology is a food process authority for thermal and non-thermal processes. We offer the services of two complete Class 3 (Biosafety Level 3) labs (see our locations) for salmonella, E. coli, listeria, aflatoxin, and other pathogen testing. We always validate for you the degree that toxins are removed.

Food Safety and Process Technology has more than 20 years of experience in food safety technology as food scientists and processing experts.

Our Clients

Our clients include many of the top growers and processors of food products nationwide. Recent clients and our work for them include:

• California Nut Company. Validation of a Ventilex Steam Pasteurization System
• H2O Express. Validation of a Steam Vacuum System
• Amish Wedding Foods. LACF Acidified Foods

Meeting Hazard Analysis Critical Control Point Standards

Hazard Analysis Critical Control Point (HACCP) is becoming the international norm for food safety. Both FDA and USDA have enacted laws mandating HACCP for seafood (FDA) and meat (USDA) . These laws apply to both domestic processors and those exporting their products to the United States. The European Union and Japan also require HACCP for specific products. Your HACCP plan is rooted in science, and is validated to control scientifically recognized food safety hazards.

Our Team

Food Safety and Process Technology is led by Dr. Rick Falkenberg, who with a staff of food scientists, agricultural engineers, and packaging engineers, serves customers nationwide as a processing authority for food process validation.

For More Information

For more information about our Qualified Process Authorities, contact us