Abstract
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).
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
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 assurance
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2013 Springer Science+Business Media New York
About this chapter
Cite this chapter
King, H. (2013). Execution and Verification. In: Food Safety Management. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6205-7_7
Download citation
DOI: https://doi.org/10.1007/978-1-4614-6205-7_7
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4614-6204-0
Online ISBN: 978-1-4614-6205-7
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)