1. Chapter 10 Verification Procedures

2. Objective In this module, you will learn: u How to define verification u What functions are part of HACCP plan verification u What functions are part of validation

3. Principle 6 u Establish verification procedures

4. Verification u Those activities, other than monitoring, that determine the validity of the HACCP plan and that verify the system is operating according to the plan

5. “Trust What You Verify” u Verification provides a level of confidence that the HACCP plan: –is based on solid scientific principles, –is adequate to control the hazards associated with the product and process, and –is being followed

6. Elements of Verification u Validation u CCP verification activities –Calibration of monitoring devices –Calibration record review –Targeted sampling and testing –CCP record review u HACCP system verification –Observations and reviews –Microbiological end-product testing u Regulatory agencies

7. Validation u The element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards

8. Validation u Who validates the HACCP plan? –HACCP team –Individual qualified by training or experience u What does validation involve? –A scientific and technical review of the rationale behind each part of the HACCP plan from hazard analysis through each CCP verification strategy

9. Validation Frequency u Initially u When factors warrant, e.g., –Changes in raw materials –Changes in product or process –Adverse review findings –Recurring deviations –New information on hazards or control measures –On-line observations –New distribution or consumer handling practices

10. Examples of Validation Activities: u Cooked hamburgers –Collect data to establish that critical limits for maximum patty thickness, maximum belt speed, and minimum oven temperature will ensure that the internal temperature of every patty reaches the minimum requirement u Cooked shrimp –Verify that the internal temperature of the shrimp reaches the required temperature for the required time –Validate that adequate temperatures are delivered throughout the cooker during processing

11. Verification of CCPs u Calibration u Calibration record review u Targeted sampling and testing u CCP record review

12. Calibrations are Performed: u On equipment and instruments used in monitoring or verification u At a frequency to ensure accuracy of measurements u By checking accuracy against a recognized standard at or near the condition that the instrument or equipment will be used

13. Examples of Calibration Activities u A MIG thermometer used to monitor temperature at a cook CCP may be checked for accuracy by comparing it against a certified thermometer in a hot-water bath u The continuous temperature chart recorder on a pasteurizer may be compared during each batch against a certified accurate thermometer u A pH meter is calibrated against pH buffer standards of 7.0 and 4.0 when it is used to test products with a final pH of 3.8 to 4.2

14. Calibration Record Review u Checking: –Date of calibration –Methods used –Test results

15. Targeted Sampling and Testing u Vendor compliance with purchasing specifications –Quarterly testing of shrimp for sulfite –Periodic testing of pasteurized egg whites for Salmonella u Assurance that equipment settings are appropriate for product safety –Measuring internal shrimp temperature after cook step

16. CCP Record Review u Monitoring records u Corrective action records

17. HACCP System Verification u Determines if the HACCP plan is being followed

18. HACCP System Verification Frequency u Annually u Occurrence of a system failure or significant change in product or process

19. Verification Activities of the HACCP System u Check the accuracy of the product description and flow chart u Check that CCPs are monitored as required by the HACCP plan u Check that processes are operating within established critical limits u Check that records are completed accurately and at the time intervals required

20. Record Review u Monitoring activities have been performed at the locations specified in the HACCP plan u Monitoring activities have been performed at the frequencies specified in the HACCP plan u Corrective actions have been performed whenever monitoring indicated deviation from critical limits u Equipment has been calibrated at the frequencies specified in the HACCP plan

21. End-Product Microbiological Testing u Ineffective for routine monitoring u Can be used to determine if the overall operation is in control

22. Company Verification Schedule Activity u Initial validation of HACCP plan xxxxxxxxxxxxx u Subsequent validation of HACCP plan xxxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxx u Verification of CCP monitoring as described in the plan (e.g., monitoring of shrimp cook time and temperature) u Review of monitoring and corrective action records to show compliance with plan u Reassessment of the HACCP plan Frequency u Prior to and during initial implementation of plan u When critical limits changed, significant changes in process occurred, equipment failed, system failed, etc. u According to HACCP plan (e.g., daily record review) xxxxxxxxxxxxxxx xxxxxxxxxxx u Weekly xxxxxxxxxxxxxxxxx xxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxxx u Yearly

23. Verification Procedures by an Agency Include: u Review of the HACCP plan and any modification u Review of CCP monitoring records u Review of corrective action records u Review of verification records u Visual inspection of operations to determine if the HACCP plan is followed and records are properly maintained u Random sample collection and analysis

24. HACCP Plan Form: IQF Shrimp u Pages 108-109

25. HACCP Plan Form: Verification 1. CCP 2. Hazard 3. Critical Limits What How Frequency Who Monitoring 4.5.6.9. Verification 8. Corrective Action(s) 10. Records 7.