HACCP Validation: A Long Road to Clarification
While the U.S. Department of Agriculture’s Food Safety and Inspection Service has been requiring meat and poultry plants use Hazard Analysis and Critical Control Point, or HACCP, systems since the late 1990s, the details of how exactly plants validate those systems to ensure they work has been a topic of recent debate and increasingly a focus of the agency. According to FSIS, the initial roll out of HACCP across the industry was focused on making sure all plants had met their basic requirements, but as the years rolled on the agency became concerned about whether small and medium sized plants had designed and documented their systems with enough rigor. In March 2010, FSIS posted an initial draft guidance to help the industry, particularly small and very small plants, comply with the HACCP validation regulations that were already on the books.
When FSIS talks about validation, it’s referring to the process of demonstrating that a HACCP system works as it is designed to. There are two parts to validation, according to the agency. The first is making sure you have the right technical or scientific justification that the process can control the particular hazard, whether it is Salmonella or E. coli O157:H7. The second is proving the system can actually do what it is supposed to, that the plan on paper works in practice.
For the complete news item, please visit http://www.foodsafetynews.com/2013/07/haccp-validation-a-long-road-to-clarification/
View the current food safety news.
Food safety news is compiled from a number of sources and is provided only for informational purposes. Accuracy and completeness cannot be guaranteed by Iowa State University. Headlines are sometimes rewritten for clarity or to fit space. Original sources are indicated whenever possible and full stories may not be posted to honor the original author copyright.