In the world of Food Safety Management Systems (FSMS), two terms often cause confusion among food safety professionals: verification and validation. While they might sound similar, they serve distinct purposes in ensuring food safety and compliance with international standards like ISO 22000, HACCP, and BRCGS.
Understanding the difference between verification and validation is critical for food manufacturers, exporters, quality managers, and food safety teams to effectively implement and maintain a robust FSMS.
What is Validation in Food Safety?
Validation is the process of proving that the control measures are capable of achieving the intended food safety outcomes. It is a pre-implementation activity and answers the question:
“Will this control measure work effectively to control the identified hazard?”
Example of Validation:
If your HACCP plan identifies a thermal process (like cooking or pasteurization) to eliminate a biological hazard (like Salmonella), validation involves scientific data, studies, or challenge tests to confirm that cooking at a specific temperature and time actually kills the pathogen.
Key Characteristics of Validation:
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Conducted before implementation.
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Based on scientific evidence, expert opinion, or regulatory guidance.
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Often a one-time activity, unless changes are made to the process.
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Ensures the design of your system is sound.
What is Verification in Food Safety?
Verification is the process of evaluating whether control measures are being followed and are functioning as intended. It is a post-implementation activity and answers the question:
“Are we doing what we planned to do, and is it working effectively?”
Example of Verification:
After implementing a pasteurization process, you conduct regular temperature monitoring, calibrate thermometers, review records, and perform microbiological testing to ensure that the process is consistently achieving safe outcomes.
Key Characteristics of Verification:
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Conducted after implementation.
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Includes document reviews, inspections, internal audits, and testing.
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Ongoing activity to ensure continuous effectiveness.
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Helps identify deviations or areas for improvement.
Simple Analogy: Validation vs. Verification
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Validation is like planning a recipe—you confirm that the ingredients and cooking time will create a safe and delicious meal.
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Verification is like tasting and checking the meal during and after cooking to ensure everything is done right and nothing is undercooked.
Why Both Are Essential in FSMS
Neglecting either validation or verification can put food safety at risk. Here’s why both are vital:
Aspect | Validation | Verification |
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Purpose | Ensures control measures are suitable | Confirms ongoing effectiveness |
Timing | Before implementation | During and after implementation |
Tools Used | Scientific studies, expert guidance | Records, audits, tests |
Frequency | One-time or when changes occur | Periodic and continuous |
FSMS Standards That Require Both
Major food safety standards emphasize both validation and verification as part of their frameworks:
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ISO 22000:2018 – Clause 8.5.3 (Validation) and 8.8 (Verification)
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HACCP (Codex Alimentarius) – Principle 6 (Verification) and Principle 7 (Record Keeping)
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BRCGS – Emphasizes the need for both as part of risk-based food safety plans
Common Mistakes to Avoid
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Confusing verification with monitoring – Monitoring checks real-time parameters; verification checks the system’s performance.
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Failing to validate CCPs – Assuming a control measure works without proof can be dangerous.
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Skipping verification activities – Without regular checks, failures may go unnoticed.
Conclusion
In summary, validation ensures your food safety system is designed correctly, while verification ensures it is working correctly on a daily basis. Both are essential pillars in any effective Food Safety Management System.
By understanding and applying the correct processes for both validation and verification, food businesses can strengthen their FSMS, prevent food safety hazards, reduce the risk of recalls, and build consumer trust.