Validation or Verification? Which task is performed first? How do they differ? This course navigates you through the steps to ensure that your food safety program is both scientifically proven effective and accurate.

Learning Objectives:                                                                                          

• Recognize the key differences between validation, monitoring and verification                                                                                                  

• Demonstrate the concept of scientific effectiveness and proof of control                                                                                                         

• Know when to validate and re-validate                                                    

• Develop verification plans to ensure the systems are operating as intended                                                                                                       

• Show evidence of continuous improvement                                           

• Prepare for FSMA and GFSI standard requirements                  

Who Should Attend:

Preventive Controls Qualified Individuals (PCQI), those responsible for implementing and maintaining a Food Safety Plan, managers of GFSI food safety management systems, food safety management system team members professionals responsible for validation protocols, consultants and auditors.

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Prerequisites:

Knowledge of HACCP and/or Preventive Controls.