10. HACCP-Prin-6 (new)

B.K.Kolita Kamal Jinadasa, Research Officer, Post Harvest Technology Division, NARA, Colombo‐15, Sri Lanka.

Trust what you verify!!!! Verification provides a level of confidence that the HACCP plan.

1. Validation of HACCP plan.

Is based on solid scientific principles.

2. Evaluation whether HACCP system is functioning according to HACCP plan.

Is adequate to control the hazards associated with

CCP verification.

the product and process. Is being followed/complied.

HACCP system verification.

HACCP system is working effectively.

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 food safety hazards associated with the product and/or process. Obtaining evidence

Before the HACCP plan is implemented.

Involve a scientific and technical review of all the element in the HACCP plan from hazard analysis through to each CCP strategy include; ‐ a review of hazard analysis ‐ a review of CCP determination ‐ justification of CLs ‐ a determination of whether monitoring activities, corrective actions, record keeping procedures and verification activities are appropriate and adequate.

Approaches: Incorporation of fundamental scientific principles. Use of scientific data. Reliance on expert opinion. Conducting in‐plant observations or tests.

Who to validate: HACCP team. Independent experts.

When to do? Is your HACCP plan still relevant? Regular basis‐ annually. Done as and when needed, e.g. ▪ Changes in raw materials, product or process. ▪ Changes in plant layout, environment or processing equipment. ▪ Changes in storage and distribution condition or practices ▪ Adverse audit findings. ▪ Recurring deviations ▪ New information on potential hazards or control measures. ▪ New consumers handling practices or use.

Calibration of monitoring equipment.

CCP verification. Calibration of monitoring equipment Calibration record review. CCP record review. Targeted sampling and testing.

HACCP system verification. Audits End‐product microbiological testing.

Examples: A MIG thermometer (Hg in glass) used to monitor

temp. at a cook CCP may be checked for accuracy by comparing it against a certified thermometer in a hot‐water bath. A pH meter is calibrated against pH buffer

standards of 7.0 and 4.0 when it is used to test product with a final pH of 3.8 to 4.2.

Check:

Documentation that CCPs are operating within

Dates of calibration

establish CLs.

Methods of calibration Test results ▪ Review may be part of audit

Periodic spot checks or sample analysis at CCPs.

CARs. Documentation that deviations are handled in a

▪ Example A review of the MIG thermometer records indicates that it was checked for accuracy against a certified thermometer at a frequency specified in the HACCP plan. The records also show that it performed within established limits and need no adjustment. This review disclosed no problems in the calibrations.

Monitoring records.

safe and appropriate manner. ▪ Records are meaningless unless someone in a supervisory capacity reviews them daily or on a periodic basis to verify that the HACCP plan is being followed.

Frequency: annually , at least or more often depending on

On‐site observation to verify

Examples from IQF cooked shrimp line. ▪ The plant may purchase frozen shrimps under a suppliers guarantee for a sulphite‐free product. The adequacy of the suppliers certificate could be periodically verified by collecting quarterly sample for laboratory analysis. ▪ The plant may collect daily in line samples of product after cooking to measure internal temperature to verify the adequacy of the process and cooker.

An organized process for collecting information used in verification. A systematic and independent examination to determine whether. The activities and results comply with documented

procedures. The procedures are implemented effectively and

suitable to achieve the objectives. ▪ In HACCP terms, “achieving the objectives” would mean managing the manufacture and distribution of safe food through use of HACCP.

The accuracy of the product description and flow

chart. That CCPs are monitored as required by the

HACCP plan. That processes are operating within established

CLs. That records are completed accurately and at the

time intervals required.

Record review to verify.

That monitoring activities have been performed

First party/internal audit (self‐audit) ▪ Company audit own system.

at the locations and frequencies specified in the HACCP plan‐monitoring records. That corrective actions have been performed whenever monitoring indicated deviation from CLs‐CARs. That equipment has been calibrated at the frequencies specified in the HACCP plan‐ calibration records.

Types of audit:

Second party audit. ▪ External‐ company audits supplier. ▪ Extrinsic‐ customer audits company. Third party audit. ▪ Independent certification. ▪ Company/regulatory agency audits company.

Who does?

Who does? External audit. ▪ Company audits its own suppliers or subcontractors.

Company staff trained in auditing. Must be independent but knowledgeable in

Extrinsic audit. ▪ Client/customer audits company.

HACCP. Preferably not HACCP team member of product

line being audited. Professional auditors.

Who does? Independent certification companies ‐3rd party

certification. ▪ International e.g. Lloyds, CI, TUV. ▪ National e.g. SLAB (Sri Lanka), PSB (Singapore), SIRIM (Malaysia)

Regulatory agencies/competent authorities.

Focus is on hazard To verify that HACCP plans are, analysis, CCPs and Effective. documentation. Being followed. Review of the HACCP plan and any modification. Review of CCP monitoring records. Review of corrective action records. Review of the verification records. Visual inspections of operations to determine if the HACCP plan is followed and records are properly maintained. Random sample collection and analysis.

Not suitable for routine CCP monitoring. but

Can be used to periodically verify the effectiveness of HACCP system during audits.

10. HACCP-Prin-6 (new)

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