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Training content
Overview
About the Training
The effectiveness of food safety management systems cannot be ensured merely by defining control measures. It is necessary to demonstrate that the implemented control measures are genuinely capable of controlling the identified food safety hazards and to verify regularly that the system is operating as planned.
Validation is the demonstration, through objective evidence, that a control measure or combination of control measures is capable of achieving the intended food safety outcome.
Verification is the confirmation, through objective evidence, that the specified requirements and planned activities have actually been fulfilled.
These two concepts are among the fundamental elements of HACCP, ISO 22000 and FSSC 22000 implementation.
The Codex HACCP approach also requires the HACCP plan to be validated before implementation, followed by periodic confirmation of the system's effectiveness through verification activities.
The training is delivered in Turkish. The training is online. The training provider is Agfocert Academy.
Who Should Attend?
- Food safety team leaders
- HACCP team members
- Quality and food safety managers
- Quality assurance personnel
- Quality control personnel
- Production managers
- R&D and product development personnel
- Laboratory managers
- Internal auditors
- Personnel responsible for ISO 22000 and FSSC 22000 systems
- Professionals working with BRCGS and IFS systems
- Food safety auditors and auditor candidates
- Consultants
- Technical personnel involved in validation and verification activities
Objectives and Outcomes
The aim of the training is to enable participants to correctly distinguish between the concepts of validation and verification, select appropriate methods, and establish a scientific, risk-based and documented validation and verification system within their organisations.
By the End of the Training
Participants will be able to:
- Distinguish between validation, verification and monitoring.
- Determine which activities fall within the scope of validation, verification or monitoring.
- Select appropriate methods for validating control measures.
- Evaluate the scientific basis of critical limits.
- Validate the HACCP plan.
- Evaluate the effectiveness of CCP and OPRP control measures.
- Identify scientific and technical sources that can be used in validation studies.
- Develop a verification programme.
- Determine verification frequency on a risk basis.
- Evaluate verification results.
- Conduct trend analyses.
- Use laboratory results as part of verification.
- Evaluate shelf-life and process validation studies.
- Plan cleaning and sanitation verification activities.
- Produce validation and verification records.
- Assess the need for revalidation when changes are made to the system.
Programme and Method
- Introduction to Validation and Verification
- Difference Between Validation – Monitoring – Verification
- What Should Be Validated?
- Evidence That Can Be Used for Validation
- Developing a Validation Plan
- Validation of Critical Limits
- Heat Treatment Validation
- Shelf-Life Validation
- Validation of Consumer Cooking Instructions
- Cleaning and Sanitation Validation
- Allergen Cleaning Validation
- Validation of the HACCP Plan
- Revalidation
- Verification Activities
- Environmental Monitoring and Verification
- Verification of Calibration and Measurement Systems
- Evaluation of Verification Results
- Trend Analysis
- Key Differences Between Validation and Verification
Attendance and Certificate
Certificate Rules
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must achieve a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
What is Validation?
It is the demonstration, through objective evidence, that a control measure or combination of control measures is capable of achieving the intended food safety outcome.
What is Verification?
It is the confirmation, through objective evidence, that the specified requirements have been fulfilled and that the system has been implemented as planned.
What is the difference between Monitoring and Verification?
Monitoring is a routine observation or measurement activity carried out during the process. Verification subsequently, or at defined intervals, confirms that the system and monitoring activities have been implemented as planned.
When should Validation be performed?
It should be performed before the control measure is implemented and whenever a significant change occurs that could affect the adequacy of the control measure.
Should Validation be performed for every CCP?
There must be sufficient scientific or technical justification demonstrating that the CCP's control measures and critical limits can effectively control the relevant significant hazard.
Is product analysis considered Verification?
Yes. Product or environmental analyses may be among the Verification activities. However, they may not, on their own, be sufficient to demonstrate the effectiveness of the entire HACCP system.
Is an internal audit a Verification activity?
Yes. Internal audits are among the important Verification tools used to assess whether the food safety management system has been implemented as planned.
Is calibration considered Validation?
Generally, no. The calibration of measuring devices and the review of calibration records are considered part of Verification. However, demonstrating that a particular measurement method is fit for purpose may require a separate Validation study.
Is a shelf-life study considered Validation?
A study conducted to demonstrate initially that the shelf life established for the product is safe may be considered part of Validation. Periodically checking during ongoing production that the shelf life remains appropriate is considered Verification.
Is Validation a one-off activity?
No. The need for revalidation should be assessed whenever a significant change occurs in the product, raw material, equipment, process, formulation or scientific information.
Who can perform Validation?
Those carrying out the study must have sufficient technical knowledge and competence regarding the relevant process, product, hazard and Validation methods. Where necessary, support may be obtained from external experts, laboratories or scientific sources.
References
- ISO 22000:2018 – Food Safety Management Systems
- FSSC 22000 Scheme Version 7
- Codex Alimentarius – General Principles of Food Hygiene, CXC 1-1969
- HACCP System and Guidelines for its Application
- ISO/IEC 17025 – Testing and Calibration Laboratories
- Relevant national and international food safety legislation
- Product- and process-specific scientific and technical sources