Speaker: Oscar Rodriguez Gonzalez
Duration: 60 Minutes
Product ID: 700011
Ensuring that food safety guidelines are executed effectively a series of activities used to confirm that the plan is working how it should need to be conducted. After initially establishing a food safety plan this is followed by monitoring, verification and validation activities to keep it alive.
This series of activities is applicable to Food Safety Management Systems (FSMS) and to Hazard Analysis and Critical Control Points Plans (HACCP). The difference between FSMS and HACCP systems is that the first generally uses Good Manufacturing Practices (GMPs) or Good Agricultural Practices (GAPs) checklists as the base of basic practices and is complemented with a HACCP plan to address the issues that are particular to the food processing plant or farming operation.
The objective of this webinar is to review verification and validation techniques applied to HACCP standards. Focus will be placed on gathering and processing information and validating that the information is useful for food safety.