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Validation and Verification

Validation ensures that the HACCP plan effectively controls hazards through tools like microbial testing and scientific studies, while verification ensures the HACCP system is implemented correctly and consistently using tools such as checklists and audit reports. Validation focuses on the scientific basis of the plan and is performed initially or after significant changes, whereas verification is conducted regularly to ensure compliance. An example includes validating pasteurization through scientific studies and verifying it through daily calibration of thermometers.

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62 views16 pages

Validation and Verification

Validation ensures that the HACCP plan effectively controls hazards through tools like microbial testing and scientific studies, while verification ensures the HACCP system is implemented correctly and consistently using tools such as checklists and audit reports. Validation focuses on the scientific basis of the plan and is performed initially or after significant changes, whereas verification is conducted regularly to ensure compliance. An example includes validating pasteurization through scientific studies and verifying it through daily calibration of thermometers.

Uploaded by

umar.ali19960
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Difference between

Validation and
Verification

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Validation

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Validation:
Validation proves that
the HACCP plan works
effectively to control
hazards.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Validation tools
Microbial testing
Heat penetration studies
Scientific journals and
regulatory documents

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
validation activities

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Scientific studies:
Referring to published research to verify
that a cooking step at 75°C for 15 seconds
kills pathogens.
Testing:
Testing food products under controlled
conditions to evaluate the effectiveness
of CCPs.
Regulatory guidelines:
Ensuring processes comply with
standards like Codex Alimentarius or
local food safety regulations.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Historical data:
Using historical production
data to confirm the plan's
success.
Expert consultation:
Consulting with food safety
experts to validate process
design.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Verification

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Verification:
ensures that the HACCP system is
implemented as planned and
operates effectively.

It checks whether procedures and


processes are followed correctly
and consistently.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Verification tools

Checklists
Audit reports
Calibration records

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Verification activities

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Reviewing records:
Checking CCP monitoring logs to ensure they are
completed correctly.
Verifying that corrective actions are documented
and properly executed.
Internal audits:
Auditing the HACCP system to identify gaps and
ensure compliance.
Calibration of instruments:
Ensuring thermometers, pH meters and other tools
used for monitoring are accurate.
Product testing:
Sampling finished products to ensure they meet
safety standards.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Aspect Validation Verification

Confirms that the Ensures


HACCP plan compliance
Purpose
effectively controls with the HACCP
hazards. plan.

Initial and after Conducted


Timing significant regularly or
changes. periodically.

On the scientific Implementation


Focus and technical basis and
of the plan. compliance.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Example of
Pasteurization process

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
Validation:
Scientific studies confirm that
heating milk to 72°C for 15 seconds
destroys pathogens like Salmonella.
Verification:
Daily calibration of thermometers to
ensure accurate temperature
readings.
Reviewing pasteurization logs to
confirm compliance with time and
temperature requirements.

Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst
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Ayqa Shabbir
Assistant Food Safety Officer, Data Analyst

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