Validation, monitoring and verification are all key stages in successfully bringing a new food product safely to market. How are they defined?
NACMCF2 (National Advisory Committee on Microbiological Criteria for Foods).
Validation is “that element of verification focused on collecting and evaluating scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the hazards.”
Monitoring is “to conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.”
Verification is “those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.”
ISO 220003
Validation is “obtaining evidence that the control measures managed by the HACCP plan and by the operational PRPs [prerequisite programs] are capable of being effective.”
Monitoring is “conducting a planned sequence of observations or measurements to assess whether control measures are operating as intended.”
Verification is “confirmation, through the provision of objective evidence, that specified requirements have been fulfilled.”
Codex6
Validation is “obtaining evidence that a control measure or combination of control measures, if properly implemented, is capable of controlling the hazard to a specified outcome.”
Monitoring is “the act of conducting a planned sequence of observations or measurements of control parameters to assess whether a control measure is under control.”
Verification is “the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure is or has been operating as intended.”
FDA7
Validation means “obtaining and evaluating scientific and technical evidence that a control measure, combination of control measures, or the food safety plan as a whole, when properly implemented, is capable of effectively controlling the identified hazards.”
Monitoring means “to conduct a planned sequence of observations or measurements to assess whether control measures are operating as intended.”
Verification means “the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure or combination of control measures is or has been operating as intended and to establish the validity of the food safety plan.”
A clear understanding of validation, monitoring and verification is essential for any food manufacturer wishing to bring a product to market safely.
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