Beruflich Dokumente
Kultur Dokumente
Kolita Kamal Jinadasa,
Research Officer,
Post Harvest Technology Division,
NARA, Colombo‐15,
Sri Lanka.
Trust what you verify!!!! 1. Validation of HACCP plan.
Verification provides a level of confidence
that the HACCP plan. 2. Evaluation whether HACCP system is
Is based on solid scientific principles. functioning according to HACCP plan.
Is adequate to control the hazards associated with CCP verification.
the product and process.
Is being followed/complied. HACCP system verification.
HACCP system is working effectively.
The element of verification focused on Before the HACCP plan is implemented.
collecting and evaluating scientific and Involve a scientific and technical review of all the element in
technical information to determine if the the HACCP plan from hazard analysis through to each CCP
HACCP plan, when properly implemented, strategy include;
will effectively control the food safety ‐ a review of hazard analysis
hazards associated with the product and/or ‐ a review of CCP determination
process. ‐ justification of CLs
‐ a determination of whether monitoring activities,
Obtaining corrective actions, record keeping procedures and
evidence verification activities are appropriate and adequate.
Approaches:
Incorporation of fundamental scientific principles.
Use of scientific data.
Reliance on expert opinion.
Conducting in‐plant observations or tests.
Who to validate:
HACCP team.
Independent experts.
When to do? CCP verification.
Is your HACCP plan still relevant? Calibration of monitoring equipment
Regular basis‐ annually. Calibration record review.
Done as and when needed, e.g. CCP record review.
▪ Changes in raw materials, product or process.
▪ Changes in plant layout, environment or processing Targeted sampling and testing.
equipment.
▪ Changes in storage and distribution condition or practices
▪ Adverse audit findings.
HACCP system verification.
▪ Recurring deviations Audits
▪ New information on potential hazards or control measures.
End‐product microbiological testing.
▪ New consumers handling practices or use.
Calibration of monitoring equipment. Examples:
A MIG thermometer (Hg in glass) used to monitor
temp. at a cook CCP may be checked for accuracy
by comparing it against a certified thermometer
in a hot‐water bath.
A pH meter is calibrated against pH buffer
standards of 7.0 and 4.0 when it is used to test
product with a final pH of 3.8 to 4.2.
Check: Monitoring records.
Dates of calibration Documentation that CCPs are operating within
establish CLs.
Methods of calibration
Test results
CARs.
▪ Review may be part of audit
Documentation that deviations are handled in a
▪ Example
A review of the MIG thermometer records indicates that it was
safe and appropriate manner.
checked for accuracy against a certified thermometer at a ▪ Records are meaningless unless someone in a
frequency specified in the HACCP plan. The records also show supervisory capacity reviews them daily or on a periodic
that it performed within established limits and need no basis to verify that the HACCP plan is being followed.
adjustment. This review disclosed no problems in the
calibrations.
Periodic spot checks or sample analysis at Frequency: annually , at least or more often
CCPs. depending on
Examples from IQF cooked shrimp line.
▪ The plant may purchase frozen shrimps under a suppliers
guarantee for a sulphite‐free product. The adequacy of
the suppliers certificate could be periodically verified by
collecting quarterly sample for laboratory analysis.
▪ The plant may collect daily in line samples of product
after cooking to measure internal temperature to verify
the adequacy of the process and cooker.
An organized process for collecting information On‐site observation to verify
used in verification. The accuracy of the product description and flow
A systematic and independent examination to chart.
determine whether.
That CCPs are monitored as required by the
The activities and results comply with documented
procedures. HACCP plan.
The procedures are implemented effectively and That processes are operating within established
suitable to achieve the objectives. CLs.
▪ In HACCP terms, “achieving the objectives” would mean
managing the manufacture and distribution of safe food That records are completed accurately and at the
through use of HACCP. time intervals required.
Record review to verify. Types of audit:
That monitoring activities have been performed First party/internal audit (self‐audit)
at the locations and frequencies specified in the ▪ Company audit own system.
HACCP plan‐monitoring records. Second party audit.
That corrective actions have been performed ▪ External‐ company audits supplier.
whenever monitoring indicated deviation from ▪ Extrinsic‐ customer audits company.
CLs‐CARs. Third party audit.
That equipment has been calibrated at the ▪ Independent certification.
frequencies specified in the HACCP plan‐ ▪ Company/regulatory agency audits company.
calibration records.
Who does? Who does?
External audit.
Company staff trained in auditing. ▪ Company audits its own suppliers or subcontractors.
Must be independent but knowledgeable in
HACCP. Extrinsic audit.
Preferably not HACCP team member of product ▪ Client/customer audits company.
line being audited.
Professional auditors.
To verify that HACCP plans are, Focus is on hazard
Who does? analysis, CCPs and
Effective.
documentation.
Being followed.
Independent certification companies ‐3rd party Review of the HACCP plan and any modification.
certification. Review of CCP monitoring records.
▪ International e.g. Lloyds, CI, TUV. Review of corrective action records.
▪ National e.g. SLAB (Sri Lanka), PSB (Singapore), SIRIM Review of the verification records.
(Malaysia)
Visual inspections of operations to determine if the
Regulatory agencies/competent authorities. HACCP plan is followed and records are properly
maintained.
Random sample collection and analysis.
Not suitable for routine CCP monitoring.
but
Can be used to periodically verify the
effectiveness of HACCP system during audits.