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11. Step 11: Establish verification procedures
Verification is often defined as "the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan". In fact, the aim is to verify both compliance and the effectiveness of the system in place, in a genuine process of continuous improvement. According to the Codex Alimentarius, the four verification activities are :
validation of the HACCP plan;
HACCP audit systems ;
equipment calibration ;
targeted sampling and analysis.
Validation is the action taken to assess whether the HACCP plan identifies and controls the significant hazards of the production for which it was drawn up (Codex Alimentarius ). In particular, it is necessary to...
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Step 11: Establish verification procedures
Step 12: Establish a documentation system
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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