Validation: proving the system will work
Validation is the process of obtaining evidence that the control measures in your HACCP plan — particularly the critical limits at each CCP — are capable of controlling the hazards they are designed to control. Validation asks: If we operate this CCP at this critical limit, will the hazard actually be reduced to an acceptable level?
Validation is performed before or during initial implementation, and must be repeated (re-validation) whenever there is a significant change to the process, ingredients, or equipment, or when new scientific evidence becomes available affecting the basis for the critical limit.
Sources of validation evidence
Validation evidence must be scientific. For most food service operations, validation of standard critical limits (75°C cooking temperature for poultry) can be completed by referencing FSANZ guidance documents or Codex Alimentarius Commission guidance. For food manufacturers using novel processes, manufacturer-specific validation involving challenge studies with food microbiologists is required.
Verification: confirming the system is working
Verification is the ongoing process of confirming that the HACCP system is performing as intended. Verification asks: Is our HACCP system actually working the way it was designed to?
Verification is not the same as monitoring. Monitoring is the real-time check at each CCP (the temperature measurement during a cooking cycle). Verification is the retrospective review confirming that monitoring is being done correctly and results are within expected range.
Practical verification activities
- Calibration records review: Confirming all monitoring equipment has been calibrated on schedule and within acceptable tolerances
- Monitoring records review: Periodic review confirming records are complete, legible, signed, and readings have been within critical limits
- Internal audits: Annual minimum audit of the entire HACCP system
- Customer complaint review: Review for any food safety-related complaints
- Microbiological testing: For higher-risk operations, periodic testing of finished product or environmental swabs
A worked example: validation and verification for a cooking CCP
Validation (done once, at setup): The business references FSANZ Food Standards Code Standard 3.2.2 guidance to demonstrate that 75°C core temperature for 15 seconds achieves sufficient thermal death of Salmonella and Campylobacter in poultry. This validation is documented in the HACCP plan with references to scientific sources.
Verification (done ongoing): Monthly, the Food Safety Supervisor reviews cook temperature logs for the previous month, confirms all readings met or exceeded 75°C, and reviews any corrective action records. Quarterly, probe thermometers are calibrated. Annually, a full internal audit is conducted.
If your food safety program needs a validation and verification review, or if you are preparing for a NSW Food Authority audit or internal quality review, AMES Food Advisory can help. Contact us or view our packages.