File Name: haccp validation and verification examples .zip
Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective in controlling and eliminating microbial hazards related to the vegetable shito.
Verification and validation are critical to the maintenance of a strong food safety regime but verification and validation are two terms that are often confused. To ensure that food safety is built into their processes and that problems are prevented or minimised before they occur, food companies need to:. It is likely that in the food safety plan, the critical control points CCP of HACCP as well as operational prerequisite programs may be the preventive controls PC that are used to significantly minimise the levels of food safety hazards. There are two overarching aspects of verification: one is the initial validation and the other is the evaluation that the system is performing as expected. Both of these aspects are directed at the effectiveness of the control for each significant hazard. They establish that the control is scientifically valid for controlling the hazard and verify that the control process or procedures are accomplishing the intended purpose to prevent, eliminate or significantly reduce the likelihood of the hazard.
Verification is done to determine:. Therefore, it is important that all activities and procedures are verified and accurate. CCP verification involves the following activities:. This includes establishing that all the responsible individuals defined in the HACCP plan are performing in accordance with the plan, that all monitoring procedures are appropriate and being conducted at the appropriate frequency, and that the corrective action plan is appropriate and being implemented as described in the plan. It may be desirable or necessary to check the adequacy of monitoring by performing additional sampling and testing.
Verification and validation are independent procedures that are used together for checking that a product, service, or system meets requirements and specifications and that it fulfills its intended purpose. The words "verification" and "validation" are sometimes preceded with "independent", indicating that the verification and validation is to be performed by a disinterested third party. In practice, as quality management terms, the definitions of verification and validation can be inconsistent. Sometimes they are even used interchangeably.
Use a HACCP system to control potential biological, physical, and chemical hazards that threaten the integrity of each of your food products. These programs vary according to the type and way you process food. They usually include items such as:. It should also include staff from the operating floor.
Verification is a check in the system to assure that the controls are using the best scientific approach and that the procedures defined by the HACCP plan are being followed. These include verification of prerequisite programs, verification of the critical control points, and verification of the overall HACCP plan. Companies may also consider involving outside experts in an audit or may send personnel to suppliers of food ingredients to verify HACCP and food safety plans.