Before the HACCP plan can be implemented, it must be validated to confirm that it can ensure consistent control of the significant hazards relevant to the food business under production conditions. Validating the HACCP plan could include a review of the scientific literature, using mathematical models, conducting validation studies, and/or using guidance developed by authoritative sources. Where HACCP guidance is developed by external experts, care should be taken to ensure that these critical limits fully apply to the specific operation, product or groups of products under consideration.

After the HACCP system has been implemented, procedures should be established to verify that the HACCP plan is being followed and that it is controlling hazards on an ongoing basis. There should also be procedures to show that the control measures are effectively controlling the hazards as intended. Verification also includes reviewing the adequacy of the HACCP system periodically and when changes occur, as appropriate. Any changes having a potential impact on food safety require a review of the HACCP system, and, when necessary, a revalidation of the HACCP plan.

Consult the guidance document on validation and verification of the HACCP plan to:

• establish procedures for verifying control at each of the CCPs and for validating the adequacy of the overall HACCP plan prior to implementation.
  

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