A general interest paper outlining the Preventive Controls Summit 2013 and their guidance on developing effective strategies for meeting validation and verification requirements. The most relevant information begins on p. 413.

A series of short videos for appraising and controlling microbiological hazards. Topics covered include microbiological basics, testing for validation and verification, testing food lots, testing for processing control, anatomy of a sample plan, and analyzing results.

A visual guide to different types of thermometers, their pros and cons, how to use, calibrate, and sanitize.

A guide to purchasing, using, and maintaining a pH meter

A lengthy guide examining the impact of salmonella and other pathogens on low-moisture foods, and demonstrating different methods to validate food safety plans targeted at controlling hazards associated with pathogens.

A brief article explaining the difference between verification and validation and their role in safe food processing.