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Food Microbiology Management

Validation - To confirm the documented monitoring or procedural limits.

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Validation: The process of gathering evidence to provide a scientific basis for the documented act of demonstrating that a procedure, process and activity will consistently lead to the expected results. It often includes the qualification of systems and equipment.

Validation is the provision of evidence to support the limits of control or acceptability for food safety or quality parameters nominated within systemic elements. Limits of control or acceptability are commonly included within documented food safety and quality system elements such as procedures, HACCP plans and specifications.

Common sources of validation include regulatory and legislative standards, finished product specifications and customer requirements, industry codes of practice and guidelines, verified and validated research, historical product and process control outcomes and analytical testing.

The general goal of an established validation process is to ensure any systemic non-conformance issues are identified and rectified within an appropriate time-frame. When non-conformance issues are identified through the verification process, Corrective Actions and Preventative Actions should be implemented to ensure they do not impact upon the effectiveness of the food safety and quality system.

Validation activities are commonly defined within the verification schedules and procedures of established food safety and quality management systems.

The following examples may be applicable to validation of the limits of control or acceptability for Food Microbiology Management:
- Confirmation of nominated food safety and food quality control limits for Food Microbiology Management. These limits may be applicable to regulatory, industry, customer or finished product specifications;
- Confirmation of analytical testing methods being used to confirm the effectiveness of Food Microbiology Management and ensure the accuracy of outcomes.

If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Food Microbiology Management Validation requirements in relation to their items.

You may wish to visit the Validation Activities section of haccp.com for examples of best practice applications for this food safety and quality system element.

The "General Content" pages within haccp.com include current and relevant information broken into the following elements: Develop, Document, Implement, Monitor, Corrective Action, Verify, Validate and Skills and Knowledge.

You can use the tabs provided at the top of the page body to navigate between these elements!

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