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l. Verification Procedures

Learning Objectives

  • Identify activities that determine the validity of the HACCP plan.
  • Identify activities that verify control measures are properly functioning at all CCPs.
  • Identify activities that verify the system is operating according to the HACCP plan.

Available in English, Spanish

15 minutes

Course Outline
  • Introduction
  • Validation
  • CCP Verification
  • HACCP System Verification
Regulations
  • HACCP: A Systematic Approach to Food Safety
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food