Food Verification – HACCP and FDA Requirements

Food verification is the process of determining whether an establishment’s Hazard Analysis and Critical Control Point (HACCP) Plan meets USDA and FDA requirements for preventing foodborne illness.

HACCP Principle 6—Establish Verification Procedures—requires that every establishment validates its plan to determine if it effectively controls food safety hazards and verifies that the system is operating as intended. 토토 사이트

Hazard Analysis and Critical Controls Points (HACCP)

FSNS offers in-person and online HACCP training courses to help your staff get started with the principles of food verification. Verification is the systematic evaluation of the operation of a food safety system to ensure it is operating according to its HACCP plan. Verification activities should be conducted daily or more frequently for each critical control point in the HACCP plan. These activities include auditing of the CCPs, review of records, prior shipment reviews, product testing, instrument calibration and verification of corrective actions. A comprehensive verification should be performed at least once each year by an unbiased person or company outside of the food operation.

Creating a HACCP team is the first step in assembling and designing your company’s HACCP program. Once your HACCP team has established a list of hazards, they can begin the process of developing CCPs. These are processing steps intended to reduce the risks of a hazard, such as cooking foods for the appropriate time and temperature. 먹튀 검증

Preventive Controls

For firms that manufacture, process or hold foods for human consumption in the United States, the Preventive Controls rule requires you to develop and implement a food safety plan that may include preventive controls such as process, allergen and sanitation. The plan must include written procedures for monitoring, corrective action, verification and record keeping. It also must include a supply chain program and a recall plan. Your food safety team members must be qualified. They must be “preventive control qualified individuals” or PCQIs, according to the FDA.

As the name indicates, preventive controls are designed to help keep food products safe during processing, and they’re a higher level of control than HACCP, says Neal Mays, a food safety specialist at Safe Foods Corporation, a supplier of antimicrobial chemistries. He compares learning preventive controls to Bloom’s Taxonomy, a model that ranks critical thinking skills from basic like learning and defining to more advanced like creation and evaluation. 안전 사이트

Monitoring

A food safety plan relies on monitoring to ensure that the system is effective in preventing hazards. This includes temperature monitoring, which can be as simple as recording the time and date of each batch in a thermometer log or as complex as establishing procedures for reprocessing a food if temperatures are not within acceptable limits.

These monitoring procedures must be documented and reviewed. The food producer must be able to demonstrate that the system is working, including a record of monitoring and evaluation activities. This is important to demonstrate the credibility of the food safety program and to satisfy FSMA’s validation and verification requirements.

Monitoring includes verifying records such as time/temperature logs, SOP’s, inspection reports and supplier verification. It also means ensuring that the facility is located, constructed and maintained according to sanitary design principles; that there is linear product flow control to prevent cross-contamination from raw to cooked products; that sanitary conditions are consistently met; and that employees know how to follow established procedures.

Corrective Action

A well-designed CAP helps food businesses minimize the risk of contaminated foods and protect consumers. However, it is important to remember that a CAP is not a zero-risk program and food safety hazards will still occur. That is why corrective action must be established and documented.

In addition to identifying the source of the deviation, it is important that you determine what disposition you should take with any non-compliant products. For example, if your product is found to have a temperature that exceeds the two-hour or four-hour limit, you must decide whether to reprocess the product for a shorter period of time or dispose of it.

Lastly, you must also develop corrective actions for any foreign supplier that produces your food in violation of the laws under SS 1.506 or 1.511(c) or that produces food that is adulterated or misbranded. This determination could be based on consumer, customer, or internal complaints, a review of the verification activities under SS 1.506 or 1.511(c), or any other relevant information you obtain.