A food safety validation procedure is a series of tests conducted on a product or process to ensure that it is safe and effective for consumption. A proper validation procedure is a multi-step process that includes trained professionals, including microbiologists, food safety experts, statisticians, and other relevant personnel. These professionals should be knowledgeable about the product formulation, manufacturing process, and other aspects of the food industry. Their knowledge will provide insights into the testing process.
Once the procedures and test methods are determined, the validation study can begin. Qualified microbiologists will gather information, conduct experiments, and create a data model to support the validation process. They can use different methods to provide validation proof, such as peer-reviewed scientific literature, in-plant studies, third-party experiments, and mathematical models.
Validation can also involve identifying specific allergens and pathogens. The validation process can also involve reviewing customer complaints and equipment issues. The validation of Critical Control Points is necessary if the manufacturer wants to comply with federal regulations. The validation process should be repeated annually to keep up with the latest research.
Validation is an essential part of any food safety management program. It allows you to prove that your controls are effective at mitigating the targeted hazard. It also ensures that these controls are being applied properly.