Establishing Verification Procedure

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Introduction
According to the Food and Drug Administration’s (FDA) final regulation (21 CFR Part 120) that requires a processor of juice to evaluate its operations using Hazard Analysis Critical Control Point (HACCP) principles.
Under HACCP principle 7, it is required to establish procedures for verifying the HACCP system is working as intended. This extension bulletin gives guidelines to establish and manage an effective verification program.

Outline
1. Importance of verification.
1.1 The programs need to be verified
2. Establishing verification procedures
2.1 Validation
2.2 Continuous verification
2.3 Reassessment
3. Action list

1. Importance of verification.
All juice (as defined in 21 CFR 120.1(a)) sold as juice or for
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Establishing verification procedures
The HACCP Principle 7 — Establish verification procedures.
Verification procedures are required in the Code of Federal Regulations, 9 CFR Part 417.4a
The established HACCP plan itself not enough to prevent food safety risk. The HACCP plan supported by various prerequisite programs and mandatory verification programs.
There are three main elements of verification procedures. 1. Validation 2. Ongoing verification 3. Reassessment.
2.1 Validation
Validation is an element of verification. Validation focused on collecting and evaluating scientific and technical information to determine whether the HACCP system, when properly implemented, will control effectively the identified food hazards.
Example 3. Mechanical juice squeezing
Hazard analysis shows that there is no food safety hazard. There may be a possibility of contamination during the juice processing. A person with appropriate training or experience must validate the hazard analysis. If any changes made, it is required reassessed (revalidate) the process. Validate the effectiveness of the cleaning program for juice squeezer. It is possible to use “ATP swab test” after cleaning the machine or send the swab to a lab to check the presence of
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Changes and hazard analysis of the changes should be updated with the HACCP plan. If the food born outbreak or any microbiological contamination observed it is required to review the HACCP plan. Example 4. Employee GMP training
A Juice processing facility hires new employee those who speak only Spanish. The training materials are in English. When hire they got a training on handwashing, use of hairnet, wear appropriate cloths etc. After few days the supervisor notice that the new employees do not follow GMP rules. Therefor it is required to reassess the GMP program and give Spanish translation. They can improve the training by including video clips, pictures, and English as well as Spanish words in the power point presentation. Effectiveness of the training can be verified by giving a quiz to the employees.
3. Action list
 Documented verification procedure for all programs related to food safety. (GMP training, recall program, sanitation of processing equipment, quality of water and pest control

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