HACCP Principle 6: Establish Verification Procedures

Examples of the successful implementation of HACCP by food establishments may be found throughout the food industry. During the past several years, FDA and a number of state and local jurisdictions have worked with two national voluntary pilot projects for retail food stores and restaurants. These projects involved more than 20 food establishments and demonstrated that HACCP is a viable and practical option to improve food safety. FDA believes that HACCP concepts have matured to the point at which they can be formally implemented for all food products on an industry-wide basis.

Verification procedures are activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. An important aspect of verification is to determine if the plan is scientifically and technically sound. Also, that all the hazards have been identified and that, if the HACCP plan is properly implemented, these hazards can be effectively controlled. Verification can be accomplished by expert advice and scientific studies and observations of the flow of food, measurements and evaluations. Another means of verification is an on site review of the established critical limits. Each CCP will have one independent authority. This verification step provides an opportunity to make modifications to the plan if necessary.

This week, we look at HACCP Principle 6: Establish Verification Procedures .

TTFN, Fred.

Quote of the week: "Now what else is the whole life of mortals but a sort of comedy, in which the various actors, disguised by various costumes and masks, walk on and play each one his part, until the manager waves them off the stage?" – Erasmus (aka Desiderius Erasmus Roterodamus, Dutch humanist and theologian, 1466 - 1536)

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