Verification & Validation of Food Safety Management System
Clause 8.2 of ISO 22000:2005 (Validation of Control Measure combinations) states that an organisation must validate that the selected control measures are capable of achieving the intended control for the food safety hazard, and that the control measures are effective and capable of, in combination, ensuring control of the identified food safety hazard. Validation is therefore an assessment done prior to operation, the role of which is to demonstrate that individual (or a combination of) control measures are capable of achieving the intended level of control. Validation is focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when operating correctly, will effectively control the hazards. Examples include scientific references, in house studies, peer reviewed published research.
Food Safety management system verification (Clause 8.4): Verification is an assessment carried out during and after the operation, the role of which is to demonstrate that the intended level of control has been achieved. Codex defines verification as “the application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HACCP plan”. Examples of verification include CCP verification activities (calibrations, targeted samples and testing, CCP record review), HACCP system verification (observations and reviews, microbiological testing), Internal and External audits, test results, review of records.