A Guide to HACCP Validation and Verification for Food Manufacturers and Restaurants 2011

Why Should You Attend:
Validation and Verification are specifically required in section 417.4 of 9 CFR and are the 8th and 11th steps in the FAO/WHO Food Standards established by the Codex Alimentarius on HACCP.

According to the FSIS, inadequate validation of the control mechanisms have resulted in HACCP programs which are ineffective at controlling the Hazards they are designed to address. Likewise, verification is the key to the ongoing assurance that the system is being implemented, as designed, to consistent reduce or eliminate pathogens, foreign material and chemical contaminants that are inherent or likely to occur in the product or process.

Attend this HACCP webinar to get an in depth guide to the methodologies to be employed in HACCP validation and key steps to meet verification requirements.

Learning Objectives:

• The definition and purpose of validation vs. verification, terms which are often confused.
• Required elements for conducting and documenting validation of Critical Control Points and Process parameters will be reviewed. This will include new focus on validation of Prerequisite program elements.
• The five sources of HACCP validation according to the proposed FSIS guidelines and continuing principles of HACCP will be covered.
• Best practices and pitfalls of verification will be discussed using real world examples.