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Module 13 · Principle 6 — Verification0% complete · 7 slides left
HACCP Level 3
HACCP Level 3
Module 13
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Introduction
Introduction

A HACCP plan can look perfect on paper and still fail in practice. Principle 6 answers two questions:

  • Validation: will the plan work, if it is followed?
  • Verification: is it being followed, and is it actually keeping food safe?

Together they give the business, its customers and inspectors confidence that the system is working as intended.

Validation
Validation

Validation means getting evidence, before the plan is used, that the control measures and critical limits are capable of controlling the hazards. For example:

  • Showing that a cooking time and temperature reliably destroys the bacteria of concern.
  • Showing that a blast chiller cools a full load quickly enough.
  • Using published guidance, scientific studies or trials.

Validation must be repeated when products, processes or equipment change.

Verification Activities
Verification Activities

Verification checks that the HACCP system is working as intended, every day. It includes:

  • Reviewing monitoring and corrective action records.
  • Internal audits of the HACCP system and the prerequisites.
  • Observing staff to check that they follow the procedures.
  • Calibrating thermometers and other measuring equipment.
  • Sampling and testing food or surfaces, and investigating complaints.
Who Verifies, and When
Who Verifies, and When
  • Verification should be carried out by someone other than the person who did the monitoring, such as a supervisor, manager or auditor.
  • It should be planned, with a stated frequency, for example a weekly record review, and a full review of the system at least once a year and whenever there are significant changes.
  • External audits, by customers, certification bodies or inspectors, add further independent checks.
  • The results of verification must be recorded, and any problems acted on.
Acting on Findings
Acting on Findings

Verification is only useful if the business acts on what it finds. Warning signs include:

  • Missing or incomplete records.
  • Repeated corrective actions at the same CCP.
  • Staff who are unsure of the procedures.
  • Customer complaints or poor test results.

Any of these may mean that the HACCP plan needs to be reviewed.

Summary

In this module, you have learned that:

Validation gives evidence that the control measures and critical limits can control the hazards.

Verification confirms that the system is working as intended, through record reviews, audits, calibration and testing.

Verification findings must be recorded and acted on.

In the next module, we will look at Principle 7: documentation and record keeping.

Knowledge Check
What does verification confirm about the HACCP system?
Select one answer, then press Check.
That it is making a profit
That it looks tidy
That it is working as intended
That it runs quickly
Correct. Verification confirms that the HACCP system is working as intended, and keeping food safe.
Not quite. Think about the question: is our plan actually keeping food safe? Try again.
Next Module →Answer the question to unlock the next module.
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