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The Second North and East European Congress on Food

NEEFood – 2013 26 – 29 May 2013, Kyiv, Ukraine

26 – 29 May 2013, Kyiv, Ukraine

Validation of Food Industry Enterprises Control Systems

Vitaliy Ryabtsev, Victor Sidletskyi

National University of Food Technologies

ryabcev.vitaliy@gmail.com

One of the essential elements of quality control system is validation of manufacturing processes control system and quality control tests. It imposes high requirements to food industry control systems, that’s why process of system validation is the most difficult and the most lasting of all validation processes conducted on production.

Quality lag’s control system can be caused by deviation of any of its characteristics from the norm, that affects its performance or by undetected information misrepresentation. So, the classes of quality attributes are classes or technical and information attributes.

To assure high performance of the control system is to maintain its quality in operation that is an ability to perform required functions. Effective quality control of the control system is performed on the basis of accurate and timely information.

The purpose of validation (relevant functional testing of control systems) is in:

  • Correct operation of control system;

  • Control system meets functional, end-use, and interface requirements.

Control system validation is to be carried out in accordance with a validation plan (or the corresponding section of verification and validation schedules). The test results of the control system must be documented in a report on the validation. In fact, it is allowed to present a validation report in the form of the documentation package, which consists of software-testing methods and protocols of the test results. This validation report should be presented in a form that allows the other person, who did not participate in the validation procedure to check it.

KEY WORDS: Validation, control system validation, validation plan, quality attributes, functional testing.

Indicate type of presentation: □ Oral □ Poster

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