Purpose:
To ensure the effectiveness, compliance, and continuous improvement of the food safety system through periodic validation, internal and external audits, microbiological testing, complaint management, and ongoing evaluation and staff training.
This course covers Standard Operating Procedures (SOP) 21, 22, 23, 24, 25 and 26.
Objectives:
- To validate the food safety system’s ability to control hazards and comply with the written plan by reviewing updates, performing risk assessments, and implementing necessary modifications.
- To verify the effectiveness of control measures through microbiological analysis of food, water, hands, and surfaces, ensuring compliance with hygiene standards and regulatory requirements.
- To manage and resolve customer complaints related to food safety efficiently and transparently, ensuring appropriate corrective actions are taken and documented.
Validation, Verification and Improvements
Validation, Verification and Improvements