Course Details

Verification and Validation in FSMS Training Course

Introduction

In the intricate world of food safety, having a well-documented Food Safety Management System (FSMS) is a foundational step, but it is not sufficient on its own to guarantee the safety of food products. To ensure that an FSMS is truly effective and consistently delivers safe food, two critical processes must be continuously applied: Verification and Validation. While often used interchangeably, these terms have distinct and crucial meanings in food safety. Validation is the process of obtaining evidence that a control measure or combination of control measures (e.g., a cooking temperature, a sanitation procedure, an allergen cleaning method) is capable of achieving its intended food safety objective (e.g., reducing a specific pathogen to a safe level, eliminating an allergen). It's about proving before implementation that "we are doing the right things to make food safe." Conversely, Verification is the application of methods, procedures, tests, and other evaluations, in addition to monitoring, to determine whether a control measure is operating as intended and whether the overall FSMS is effective. It's about proving during and after implementation that "we are doing things right, and our system works." Without robust verification and validation activities, an FSMS can be based on assumptions, leading to ineffective controls, unmanaged hazards, and a higher risk of food safety incidents, recalls, and regulatory non-compliance. Many food safety professionals are familiar with monitoring but struggle with the systematic application of verification and validation principles to ensure their FSMS is truly robust and scientifically sound.

Conversely, mastering Verification and Validation in FSMS equips professionals with the essential knowledge and practical skills to systematically confirm that their food safety control measures are scientifically sound, consistently effective, and that the entire Food Safety Management System is operating as intended. This critical skill set is crucial for building a robust and defensible FSMS, ensuring regulatory compliance, enhancing product safety, and ultimately protecting public health and brand reputation. Our intensive 5-day "Verification and Validation in FSMS" training course is meticulously designed to equip food safety managers, quality assurance professionals, HACCP team leaders, technical managers, internal auditors, and product development teams with the comprehensive theoretical knowledge and extensive practical, hands-on skills required to confidently plan, execute, and document effective verification and validation activities within their organization's Food Safety Management System.

Duration

5 Days

Target Audience

The "Verification and Validation in FSMS" training course is ideal for a broad range of professionals and individuals directly involved in the development, implementation, maintenance, and auditing of Food Safety Management Systems. This includes:

• Food Safety Managers and Coordinators: Responsible for the overall effectiveness of the FSMS.
• Quality Assurance and Quality Control Managers/Personnel: Directly involved in establishing and monitoring control measures.
• HACCP Team Leaders and Members: To ensure the scientific validity and ongoing effectiveness of their HACCP plans.
• Production and Operations Managers: Overseeing the application of control measures.
• Product Development and R&D Teams: For validating new processes and products.
• Technical Managers: Responsible for the scientific basis of food safety controls.
• Internal Auditors: To effectively audit the verification and validation programs.
• Consultants: Providing FSMS implementation and improvement services.
• Anyone working with food safety standards (e.g., ISO 22000, FSSC 22000, BRCGS, SQF) that have explicit requirements for verification and validation.

Course Objectives

Upon successful completion of the "Verification and Validation in FSMS" training course, participants will be able to:

• Differentiate clearly between food safety "Verification" and "Validation."
• Understand the fundamental principles and importance of both verification and validation in an FSMS.
• Comprehend regulatory and standard requirements for verification and validation (e.g., Codex, ISO 22000, GFSI schemes).
• Plan and execute validation studies for food safety control measures (e.g., thermal processes, cleaning).
• Develop and implement effective verification activities for PRPs, OPRPs, and CCPs.
• Interpret and apply analytical testing methods for verification and validation.
• Document verification and validation activities and their results effectively.
• Integrate verification and validation into the continuous improvement cycle of their FSMS.

 Course Modules

Module 1: Introduction to Verification and Validation in FSMS

• Definitions: Clearly distinguishing between "Verification" and "Validation."
• Why verification and validation are critical for FSMS effectiveness and legal compliance.
• The relationship between verification, validation, monitoring, and corrective actions.
• Overview of international and national regulatory requirements (e.g., Codex Alimentarius, GFSI schemes, ISO 22000).
• Consequences of inadequate verification and validation.

Module 2: Validation of Food Safety Control Measures

• Principles of validation: What, why, when, and how to validate.
• Types of control measures requiring validation (e.g., cooking, chilling, cleaning, allergen control, pasteurization).
• Methods for validation: Scientific literature, expert opinion, challenge testing, process modeling, historical data.
• Planning a validation study: Defining objectives, parameters, acceptance criteria, and methodology.
• Documenting validation studies and results.

Module 3: Verification of Prerequisite Programs (PRPs)

• The role of PRPs as foundational controls in an FSMS.
• Verification activities for PRPs:
• Inspections (e.g., hygiene, facility, pest control).
• Environmental monitoring (e.g., microbial swabbing of surfaces).
• Calibration checks of equipment (e.g., thermometers).
• Review of records (e.g., cleaning logs, pest control reports).
• Supplier audits and raw material specifications review.

Module 4: Verification of Operational Prerequisite Programs (OPRPs)

• Understanding OPRPs as control measures identified by hazard analysis.
• Specific verification activities for OPRPs.
• Methods for monitoring OPRPs.
• Reviewing OPRP monitoring records.
• Ensuring OPRPs are consistently operating as intended.

Module 5: Verification of Critical Control Points (CCPs)

• The critical role of CCPs in preventing, eliminating, or reducing hazards.
• Verification activities specific to CCPs:
• Review of CCP monitoring records and corrective actions.
• Independent checks on CCP monitoring devices (e.g., re-calibration of thermometers).
• Targeted sampling and testing of products at CCPs.
• Observation of CCP monitoring activities.
• Ensuring CCPs remain in control and effective.

Module 6: Laboratory Testing in Verification and Validation

• Role of microbiological testing in verification (e.g., finished product testing, environmental swabbing).
• Role of chemical testing (e.g., allergen testing, residue testing).
• Sampling plans and methodologies for different types of tests.
• Interpreting laboratory results and taking appropriate action.
• Using accredited laboratories and understanding test method limitations.

Module 7: Internal Auditing as a Verification Tool

• The internal audit process as a systematic verification of the entire FSMS.
• Planning and conducting internal audits to assess compliance with FSMS requirements, including verification and validation activities.
• Evaluating the effectiveness of control measures through internal audits.
• Reporting audit findings related to verification and validation.
• The auditor's role in challenging the effectiveness of the FSMS.

Module 8: Continual Improvement through Verification and Validation

• Analysis of verification results to identify trends and areas for improvement.
• Management review of verification and validation findings.
• Using verification and validation data to update the hazard analysis, HACCP plan, and PRPs.
• Responding to changes in processes, products, or regulations with re-validation or additional verification.
• Document control and record-keeping for all verification and validation activities.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com