Validation of Food Safety Management Systems (FSMS) Course

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As Food Safety Management Systems/HACCP Systems have evolved over the past few years, Auditors are looking beyond the 12 Codex Alimentarius Steps and asking more challenging questions regarding Validation: Validation of CCP, Validation of OPRPs and Validation of Pre-requisites. As Validation is not one of the Seven Codex Principles a certain level of confusion exists amongst Food Safety Professionals as to what exactly is Validation and how does it differ to Verification. There are three specific references to Validation in the BRC Global Food Safety Standard and four in the TFMS.

The requirement for “a Validation Study” to be reviewed annually or after changes in equipment or procedures is a common requirement by 2^nd and 3^rd party auditors.

The confusion regarding validation is also current in the USA which led to the USDA Food Safety Inspection Service (FSIS) issuing a number of documents to clarify the requirements of HACCP Validation due to the widespread lack of understanding. There are two distinct elements to Validation:

Scientific or Technical Support for the HACCP System
Initial practical in-plant demonstration proving the HACCP system can perform as expected

These documents give U.S. food business operators clear guidelines and examples on how to undertake validation studies and removes much of the confusion and doubt that exists.

In the Food Industry, Validation is often undertaken on equipment and processes that have been installed for a number of years and because there was no formal validation at the time of installation, It is often done retrospectively. When the opportunity arise with a new build the DQ, IQ, OQ & PQ (Design Qualification, Installation Qualification, Operational Qualification and Performance Qualification) approach is to be recommended. This Validation course looks at how the traditional FSIS Part I & Part II approach can be merged with the DQ, IQ, OQ & PQ concept.

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Course Introduction
Definition of Validation
Food Safety Legislation
178/2002, 852/2004
Food Safety Model & Supporting Pre-requisites
Risk Assessment Techniques
FSIS expectation on Validation as per CFR
Part I & Part II Validation
DQ, IQ, OQ, PQ
Case Study exercises for Validation of CCPs, OPRPs and PRPs

Food Safety Team Leaders
Food Safety Team Members
Regulators
Engineers
FBO Service provider
Compliance Manager

Participants achieve the following learning outcomes from the programme;

Understand the structure of a Food Safety Management System
Understand the relationship between Validation and Verification
Understand the two distinct elements of Validation (Part I & Part II)
Understand how to source scientific supporting evidence to ensure the FSMS is theoretically sound (Part I)
Be able to undertake an initial in-plant Validation exercise (Part II)
Understand how DQ, IQ, OQ & PQ can support the FSIS Part I & Part II approach
Know how to validate CCPs, oPRPs and PRPs
Know the BRC and FSSC Validation expectation

Denis Kiely

Denis has 25 years of experience working in various sectors of ...

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Joan Brien

A Food Safety Adviser with over 10 years’ experience working ...

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In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

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Snapshot

Course Code

FS030

Duration

1 training day

Public Price

Virtual Training: £345

(includes course documentation).

Delivery Mode

This programme is delivered by Classroom, Virtual Training, or In-Company training

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