Execution and Verification
The expected responsibility of the food safety management program is to ensure all manufacture control systems which include all systems/specifications (including food safety SOPs), training and education, and facilities design are feasible and can be executed (i.e., validated that they can be performed as designed). A second but equal expectation is to verify that each manufacture control system (e.g., HACCP) is being continuously executed as designed, corrective actions are being made at the time of verification (enabling hazard prevention maintenance), and information collected is being used to continuously improve the hazard prevention. The food safety management team responsibilities should be to measure each manufacture control system under their area (e.g., supplier certification, retail unit third-party audit management, and restaurant third-party audits), to confirm that all systems are working together to prevent foodborne illnesses. Execution and verification should be measured by both self-assessment and third-party evaluation and the data then used to continuously monitor the effectiveness of the hazard prevention. The surveillance systems defined in Chap. 4 should validate this (i.e., no increase in reported ingredient/product defects).
- FDA (2012) FDA Food Code 2009: Annex 7—model forms, guides and other aids. Available via internet at http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm188327.htm#form3a
- SQF 2000 Code (2008) A HACCP-based supplier assuranceGoogle Scholar