1. Establish Verification Procedures (Task 11 / Principle 6)
Module 4.11
Establish Verification Procedures (Task 11 / Principle 6)

2. Objectives and contents
To enable trainees to validate that the HACCP plan is adequate and verify that it is operating correctly
Contents
What are ‘validation’ and ‘verification’?
What is the scope of verification activities?
Documenting and recording verification activities
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

3. What is verification? Verification Validation
The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan
Validation
Obtaining evidence that the elements of a HACCP plan are effective
Verification procedures should be developed for each CCP and for the overall plan
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

4. Verifying a HACCP plan
Verification should be undertaken by an appropriately qualified individual(s)
Verification should be undertaken
At the end of a HACCP study
When there is a change in ingredient, process, etc.
When there is a newly identified hazard
At regular predetermined intervals
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

5. Importance of verification
Confirm that HACCP plan is correct in theory and practice
Allows producer to challenge control measures
Part of continuous HACCP plan development that could include removal of unnecessary measures or introduction of new measures
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

6. Scope of verification activities
Verification activities cover
HACCP plan validation
Ensures that plan controls hazards if well applied
HACCP system audits
Ensure that the plan is being applied as intended
Equipment calibration
Assures accuracy of equipment and instruments used
Targeted sampling and analysis
Confirms that product meets required specifications
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

7. HACCP plan validation
Validation assesses whether a HACCP plan identifies and controls all significant food safety hazards. This includes
Review of the hazard analysis
CCP determination
Validity of critical limits
Elements of HACCP adequate and appropriate
Review of deviation reports, audits reports, past validation reports
Review of new scientific information
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

8. HACCP audit
HACCP system audits are performed to compare the actual practices and procedures of the HACCP system with those written into the HACCP plan
On-site observation aims to ensure:
Product description and flow chart are accurate
Monitoring is performed as required
Records are filled out accurately
If deviations have occurred, these have been dealt with appropriately
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

9. Equipment calibration
Calibration involves checking the instrument against a standard under realistic conditions
Calibration of CCP monitoring equipment is essential
If this equipment is not performing according to the established standard, the CCP is considered to have been out of control since the last documented calibration
Instrument stability and calibration frequency must correspond
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

10. Equipment calibration
Application to coffee
Moisture meters should be calibrated against ISO standard oven drying method
Aw referenced against moisture content
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

11. Sampling and analysis
Targeted or periodic (scheduled) product sampling can provide evidence that HACCP measures in place are effective
Targeted sampling of incoming materials may be used to verify compliance with specifications
Sampling plan must be tailored to the immediate objectives of the validation
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

12. Sampling and analysis
Microbiological testing can have a role in HACCP verification
Rarely useful in monitoring due to lengthy analytical procedures
Limitations of microbiological testing must be noted
Non-homogeneous distribution
Low sensitivity in comparison to infective dose
The vast potential of microbes to multiply
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

13. Documenting HACCP verification
Verification procedures for the overall HACCP plan should be documented in a file for the HACCP plan
Records of verification should be maintained, including
Methods deployed
Who conducted them and when it was carried out
Findings and resulting actions undertaken
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

14. Regulatory verification
Verification should be a routine part of regularly scheduled government inspections:
To ensure adequate consumer protection
Support to food industry
Assistance to industry in trade opportunities where certification is required
The review should cover all production control, scientific and administrative aspects of HACCP plan and its implementation
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)

15. Next module: Establish documentation and record keeping
Summary
Deviation and corrective action procedures
Documenting corrective actions in a HACCP plan
Deviation records
Next module: Establish documentation and record keeping
Module 4.11 – Establish Verification Procedures (Task 11 / Principle 6)