Thumbnail Image

Validation and verification – Step 11, Principle 6

Copyright licence

Year of publication 2023

Place of publication Rome, Italy ;

Pages 18 p.

Author FAO

Publisher FAO ;

Product type Booklet

Category Corporate general interest

Series title FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety

Series number N/A

To cite or share https://doi.org/10.4060/cc6272en

Synopsis (short abstract) Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to validate a HACCP plan and perform verification procedures (Step 11 / Principle 6) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Before the HACCP plan can be implemented, it should be validated to confirm that it can ensure consistent control of the significant hazards relevant to the food business under production conditions. Validating the HACCP plan could include a review of the scientific literature, using mathematical models, conducting validation studies, and/or using guidance developed by authoritative sources. After the HACCP system has been implemented, procedures should be established to verify that the HACCP plan is being followed and that it is controlling hazards on an ongoing basis. There should also be procedures to show that the control measures are effectively controlling the hazards as intended. Verification also includes reviewing the adequacy of the HACCP system periodically and when changes occur, as appropriate. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.

Cite this content as:

FAO. 2023. Validation and verification – Step 11, Principle 6. FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety. Rome. 

https://doi.org/10.4060/cc6272en

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Booklet
    Corporate general interest
    Establish validated critical limits – Step 8, Principle 3 2023
    Also available in:
    Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to set and validate critical limits for each Critical control point (CCP) (Step 8 / Principle 3) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969).  Critical limits establish whether a CCP is in control, and can, therefore, be used to separate acceptable products from unacceptable ones. Critical limits should be measurable or observable and typically use minimum and/or maximum values or critical parameters, such as temperature, time, moisture level, pH, aw, conveyor belt speed, etc. Critical limits should be scientifically validated to ensure they are capable of controlling hazards to an acceptable level. In many cases, CCPs can be validated using available information and existing studies from credible sources. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
  • Thumbnail Image
    Booklet
    Corporate general interest
    Determine critical control points – Step 7, Principle 2 2023
    Also available in:
    No results found.
    Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document explains Critical control points (Step 7 / Principle 2) and how to identify them to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). A Critical control point (CCP) is a step at which control can be applied. It is essential to preventing or eliminating a food safety hazard or reducing it to an acceptable level. When trying to determine a CCP, it can be useful to use a decision tree. As part of the process of identifying CCPs, all operational process steps should be reviewed since some of them might be fully controlled by applying the prerequisite GHP programmes. Critical control points should be monitored and documented carefully to ensure that hazards can be effectively controlled. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
  • Thumbnail Image
    Booklet
    Corporate general interest
    Documentation and record-keeping – Step 12, Principle 7 2023
    Also available in:
    No results found.
    Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to establish and maintain documents and records (Step 12 / Principle 7) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Efficient and accurate record-keeping is essential to an effective HACCP system. Procedures related to HACCP should be documented, and the documentation and record-keeping should be appropriate to the nature and size of the operation and sufficient to help the business to verify that HACCP controls are in place and being maintained. Generic HACCP plans or materials developed by external experts may be used for documenting or recording, provided that those materials reflect the specific food operations of the business. Documentation and record-keeping do not need to be complicated. Records can be paper-based or electronic. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
Show more

Users also downloaded

Showing related downloaded files

No results found.