Advanced HACCP: Validation and Verification
Advanced HACCP: Validation and Verification
Validation or Verification? Which task is performed first? How do they differ? This course navigates you through the steps to ensure that your food safety program is both scientifically proven effective and accurate.
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- Course Details
- Recognize the key differences between validation, monitoring and verification
- Demonstrate the concept of scientific effectiveness and proof of control
- Know when to validate and re-validate
- Develop verification plans to ensure the systems are operating as intended
- Show evidence of continuous improvement
- Prepare for FSMA and GFSI standard requirements
Who Should Attend:
Preventive Controls Qualified Individuals (PCQI), those responsible for implementing and maintaining a Food Safety Plan, managers of GFSI food safety management systems, food safety management system team members professionals responsible for validation protocols, consultants and auditors.
Knowledge of HACCP and Preventive Controls. It is important that the participant has been involved in the development, implementation or review HACCP Plans.
Q - How do I get “certified” to HACCP?
A - Attending a HACCP training class does not grant “certification” to the attendee. A “Certificate” of Attendance (or Completion) is presented to attendees for completing the course. Having the ability to show an auditor or government inspector your issued Certificate of Attendance for the 16-hour HACCP course will satisfy training requirements for third-party audits, including GFSI programs like SQF, BRCGS, PrimusGFS, etc..
Q- How do Good Manufacturing Practices (cGMPs) relate to HACCP?
A - GMPs are food safety and quality goals published in Title 21 of the Code of Federal Regulations, Part 117 – Subpart B. The “c” in cGMP stands for current which indicates that the most recent standards. GMPs describe the methods, equipment, facilities, and controls for producing processed food. Five key elements, which are often referred to as the 5 P's of GMPs —people, premises, processes, products and procedures (or paperwork). And if all five are done well, there is a sixth P… profit! Some GMP Guidelines include Quality management, Sanitation and hygiene, Building and facilities/premises, Equipment, Raw materials, Personnel, and more. GMPs are part of the foundational programs, known as Pre-Requisite Programs, that support HACCP-based Food Safety Management Systems.
Q - What are Standard Operating Procedures (SOP)?
A - Directions, or practices, are directed by written SOPs. An SOP should be procedural and narrow in scope so easy to follow. Numbered procedure should correspond with numbered corrective action.
Q - What is an SSOP?
A - Sanitation Standard Operating Procedures — SSOPs — are the specific, written procedures necessary to ensure sanitary conditions in the food plant. They include written steps for cleaning and sanitizing to prevent product adulteration. SSOPs serve primarily to guide and orientate supervisors, management, regulators, and auditors, not necessarily the employees. An SSOP is a fundamental part of a Food Safety Plan. It may be a stand-along procedure or may be a Prerequisite Program (PP). It shall be updated whenever there is a change in processes or chemicals used. It should be reviewed annually with the Food Safety Plan.
- An SSOP may written for
- A piece of equipment
- Several pieces of equipment in a process
- An environmental area
- As a Master Sanitation Plan for the whole facility.
Q. When does my HACCP certificate expire?
A - There is no government (FDA/USDA) regulation regarding time, but industry practice likes to see some food safety training every 3 years. If you have HACCP training, and it’s been 3 years, you might take a different food safety training that complements your work. If there are new updates, such as the FSMA rules that apply to your job, then its recommended to keep up with relevant training. All of the GFSI programs (i.e SQF, PrimusGFS, BRCGS, etc.) does require HACCP training every 5 years.
Q. Do Liquor companies have to comply with FSMA’s Preventive Controls rule?
A - Manufacturers (distillers) of alcoholic beverages are exempt from this rule. Unless you are processing, manufacturing, packaging food for human consumption this FDA regulatory requirement does not apply. However, if you are diverting your edible waste to animal feed operations, your company may be affected by FSMA.