A 5-log reduction, meaning a 99.999% decrease in harmful microorganisms, is a common FDA standard for proving food process safety. This ensures pathogen control even under worst-case scenarios. The critical step in food processing must demonstrate the ability to achieve this reduction, using methods such as heat, pressure, ultraviolet light, or time. Processes must be validated to confirm they meet regulatory inactivation levels, either by following FDA or USDA guidance or, if no applicable recommendation exists, conducting validation through a certified laboratory.