SCS Global Services - Setting the standard for sustainability.

Validate and Verify Your Food Safety Plan

Practical Application for GFSI and FSMA Compliance

Validation or Verification? Which task is performed first? How do they differ? Often there is confusion between validation and verification activities during the implementation phase of the food safety system. This may be because the NACMCF HACCP principles identify validation as a sub-set of HACCP Principle 6 (Establish Verification Procedures). Publication of GUIDELINES FOR THE VALIDATION OF FOOD SAFETY CONTROL MEASURES by Codex Alimentarius in 2008 defines validation and separates the two concepts. The FSMA requirements for validation and verification offer further clarification and distinction.

This 4-hour interactive webinar describes validation and verification activities necessary to implement and maintain a GFSI food safety system and offers practical guidance for meeting the requirements of FSMA’s Preventive Controls Rule.

Delivery Format: Live instructor led in classroom or interactive webinar.

  • Current Courses: available for private training
  • Contact us for more infoContact
SCS Training Fee

Registration Fees: $395/person. Discounts apply for early bird, multiple attendee and multiple course registrations.
Fees include: instructor-led training, downloadable presentation, and Certificate of Completion.

Learning Objectives

Upon completion of this course, you will be able to:

  • 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
  • Show evidence of continuous improvement
  • Professionals responsible for validation protocols