Once you have completed your hazard analysis and documented how you intend to control those hazards, you will need to confirm that the controls can work. Further, you will need to establish procedures that prove that the control measures actually are working.
In validation, you gather data to confirm that the control you have chosen actually has the capability of controlling the hazard. This data must be based on accepted scientific facts. This information should be obtained from:
- Scientific publications regarding the specific hazard
- Regulatory requirements and guidance for the hazard
- Expert advice
- Conducting in-plant confirmation studies (Validation studies)
Verification is different from monitoring, but is to check to see that things are working as intended. Verification activities should include:
- A second person reviewing the records of monitoring done by another person
- Auditing procedures to see they are performed correctly
- Testing raw materials and finished product
- Calibrating equipment to assure correct performance
You must also confirm that the overall system is implemented effectively and operating as intended. This is done by auditing the food safety plan, observing that food safety activities are completed, interviewing employees to confirm that they understand the plan, and reviewing monitoring, calibration, corrective action and supplier program records.
You should also confirm that all activities meet regulatory requirements.
Finally, you should be sure all records required for an effective food safety program are collected and maintained.