Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) 19.11.2: 19.11.2 Step 11 / Principle 6: Verification procedures

Once the system is running, procedures confirm it works effectively: that the plan is followed, hazards are controlled on an ongoing basis and control measures work as intended, including periodic review of the system's adequacy and review when changes occur. Verification uses observation, internal and external audit, calibration, sampling and testing and record review, for example: reviewing monitoring and corrective action records, calibrating or checking instruments, observing control measures, sampling and testing product for microorganisms, chemical or physical hazards, environmental sampling (for Listeria, for example) and reviewing the hazard analysis and plan. Verification is done by someone other than the person responsible for monitoring and corrective actions (or by external experts), often enough to confirm the system is working, and includes a periodic comprehensive review (reanalysis or audit) confirming the right significant hazards, adequate measures and limits, effective monitoring and verification, and appropriate corrective actions.

Maintained by Gerard Blokdyk

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ISO 22000:2018 · 1 control

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Other controls in Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

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