Before implementation the HACCP plan is validated: the hazards, CCPs, critical limits and control measures, the kind and frequency of CCP monitoring and of verification, the corrective actions and the information to record are shown, taken together, to be capable of controlling the significant hazards. Control measures and critical limits are validated during plan development (literature review, mathematical models, validation studies, authoritative guidance), and limits taken from external guidance are checked to fully fit the specific operation and product. During initial implementation, evidence is gathered that control holds consistently in actual production. Any change that could affect food safety triggers a review of the system and, when necessary, revalidation.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.