Verification looks at the HACCP system to ensure that it is set up in the correct way and that the business is following the HACCP plan, in particular ensuring that the CCPs are under control. Very simply, verification involves performing tests, checking that procedures are being adhered to and reviewing the HACCP system to ensure that the food being produced is safe. Main points covered: • Verification activities for pre-requisites programs • Verification of HACCP Plan • Method of verification • Analysis of verification results Presenter: Sheryl Anderson is Managing Director of Quality Systems Solutions & Initiatives (QSSI), which is a consultancy organization that offers training, implementation and audit services in ISO 22000, ISO 9001 and HACCP. She is an ISO 9001 Lead Auditor and a certified trainer for HACCP, ISO 9001, ISO 22000 and other quality improvement courses. Link of the recorded session published on YouTube: http://www.slideshare.net/PECBCERTIFICATION/verification-planning-of-food-safety-system

2. Sheryl Anderson
Managing Director
Quality Systems Solutions & Initiatives (QSSI) provides consultancy,
training, documentation and auditing services in international standards
primarily ISO 9001, ISO 22000 and HACCP. QSSI also provides business
support services such as strategic planning, development of risk
management plans and feasibility studies.
Contact Information
876-881-6489
qssi@qssiglobal.net
www.qssiglobal.net
linkedin.com/sherylanderson
twitter.com/qssi
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3. TO PICS TO BE CO VERED
 Verification activities for
pre-requisites
programmes
 Verification of HACCP
Plan
 Methods of verification
 Analysis of verification
results

4. VERIFICATION VS VALIDATION
Verification is the application of methods, procedures, tests,
sampling and other evaluations, in addition to monitoring, to
determine whether the preventive food safety control system
is effective and whether:
 a control measure within a CCP is or has been operating as
intended;
 monitoring and deviation procedures are conducted
according to the written program;
 the records are being maintained
 the CCPs are under control;
There are trends in monitoring results that may indicate
development towards loss of control

5. VERIFICATION VS VALIDATION
Validation is the
application of methods to
ensure critical food safety
limits, prerequisite
programmes and control
measures are achieving
intended purposes and are
effective in controlling the
hazard to the appropriate
level.

6. VERIFICATION PLANNING
Verification Procedure and Schedule -
documents an overview of the
programmes, procedures, activities that
need to be verified.
Verification Schedule is based on:
 Risk associated with the process
 Critical Control Points
 Results of Previous audits
 Number of Corrective Actions raised or
outstanding
 Customer Complaint Analysis
 Results of the Management Review

7. VERIFICATION PLANNING
Verification Procedure and Schedule - documents an
overview of the programmes, procedures, activities that need
to be verified.
Verification Schedule should include:
 Purpose
 Methods
 Frequencies
 Responsibilities
 Reference to records
Must be suitable to the organization’s method of operations

8. VERIFICATION OF
PRE-REQUISITE PROGRAMMES
ISO 22000 7.2
Pre-requisite programmes
Examples include:
- Water Quality
- Sanitation
- Pest Control
- Waste Disposal
- Personnel Hygiene
- Other.......

9. Area or Item
Verified/
Audited
Verification
Method Used Verification Record
Responsible
Person Frequency
Production
Employee Hygiene
Hygiene Policy
Verification-
Observation
Pre-operational
Checklist
Production
Supervisor Daily
Cleaning &
Sanitation (Daily)
Cleaning &
Sanitation
Verification-
Observation
Sanitation Log
(Daily)
Quality Control &
Food Safety
Coordinator Daily
Cleaning &
Sanitation (Weekly)
Cleaning &
Sanitation
Verification-
Observation
Sanitation Log
(Weekly)
Quality Control &
Food Safety
Coordinator
Weekly- Every
Friday
Cleaning &
Sanitation (Monthly)
Cleaning &
Sanitation
Verification-
Observation
Sanitation Log
(Monthly)
Quality Control &
Food Safety
Coordinator Monthly- Last Friday
Food Defense
Programme
Refer to food
defense checklist
Food Defense Plan
Verification Record Production Manager Annually - April

10. Area or Item
Verified/
Audited
Verification
Method Used Verification Record
Responsible
Person Frequency
Supplier Approval
Supplier Audits/
Evaluations
Supplier Audit
Checklist/ Letters of
Guarantee
Quality Control &
Food Safety
Coordinator Yearly -February
Pest Control –
Internal Inspection
Pest Control
Monitoring Form
Quality Control &
Food Safety
Coordinator Weekly- 1st
day
Pest Control-
External
Observation of Pest
Control Inspection Pest Control Report
Quality Control &
Food Safety
Coordinator Monthly
Chemical Control
Review of Chemical
Register
Chemical Register
and MSDS
Quality Control &
Food Safety
Coordinator Quarterly
Glass & Brittle
Plastics Observation GMP Checklist
Quality Control &
Food Safety
Coordinator
Monthly – last day of
each month

11. VERIFICATION OF HACCP PLAN
- Are the control measures are working?
- Pre-requisite programmes
- OPRPs
- Are the CCPs being monitored?
- Are records being kept?
- Have the process schedule been validated?
- Does the documentation correspond to the operational
processes?

12. VALIDATION
Validation is performed:
 At the time the CCP is
designed. Validation of
a CCP is, whenever
possible, performed
before it is fully
implemented.
 When changes indicate
the need for re-validation.
 At least annually

13. VALIDATION
Depending on the CCP that is being validated, the validation
documentation may include:
 Scientific, technical or regulatory support to demonstrate that
the selected critical limit is effective for control of the hazard.
 Commissioned testing data specific for a piece of equipment to
demonstrate that the equipment is capable of meeting the
selected critical limit.
 Supporting data to demonstrate that the monitoring
procedures are effective enough to detect loss of control at
CCP before the finished product leaves the control of the
producing establishment.

14. ANNUAL VALIDATION ACTIVITIES
A review of the product descriptions, list of ingredients and incoming
materials, process flow diagrams and schematic diagrams to ensure
that they:
• Are up to date;
• Identify all food safety hazards.
A review of all hazards identified in the HACCP plan in order to ensure
that:
• They are accurate;
• Control measures are identified.
A review of the Process Control(s) and CCP(s) to ensure that they:
• Are up to date, and where required, re-validated;
• Result in the desired outcomes;
• Conform to regulatory requirements;
• Conform to the requirements defined in the FS manual.

15. EVALUATION OF INDIVIDUAL
VERIFICATION RESULTS
If verification does not demonstrate
conformity:
Existing procedures
Communication channels
Conclusions of hazard analysis
PRP
Effectiveness of HR management and
training activities

16. ANALYSIS OF INDIVIDUAL
VERIFICATION RESULTS
If verification does not demonstrate
conformity:
Confirm overall performance
Updating and/or improving needs
Trends indentified
Evidence of corrections and corrective
actions

17. ANALYSIS OF INDIVIDUAL
VERIFICATION RESULTS
Results of Analysis:
Recorded
Reported to top
management
Input to the
management review
Input to the system
updating

18. ISO 2200 Training Courses
 ISO 22000 Introduction
1 Day Course
 ISO 22000 Foundation
2 Days Course
 ISO 22000 Lead Implementer Course
5 Days Course
 ISO 22000 Lead Auditor
 5 Days Course
Exam and certification fees are included in the training price.
https://pecb.com/iso-22000-training-courses | www.pecb.com/events

19. THANK YOU
?
876-881-6489
qssi@qssiglobal.net
www.qssiglobal.net
linkedin.com/sherylanderson
twitter.com/qssi
fb.com/quality systems solutions & initiatives