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Validation of a Food Safety Management System (FSMS)

in IFSQN Events Calendar
Added by SQT Training, 02 Jul 2014

Taking place 12 Nov 2014 (Single Day Event)

SQT Training

Event Organizer SQT Training Ltd
Contact Name Karen O
Contact Number 353-61-339040
Contact Email koshea@sqt.ie
Event Category Training Course
Event State/City Dublin
Event Country Ireland
Cost of Attendance €395
Event/Registration URL http://www.sqt.ie/CourseDetail.aspx?ID=627&Course=Validation+of+Food+Safety+Management+Systems+(FSMS)

Event Description


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, (TESCO Food Manufacturing Standard).
The requirement for “a Validation Study” to be reviewed annually or after changes in equipment or procedures is a common request in 2nd and 3rd party audits.

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:
1) Scientific or Technical Support for the HACCP System
2) 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.

Learning Outcomes

On successful completion of this training course, delegates should be able to:
  • Understand the structure of a Food Safety Management / HACCP System
  • Be familiar with the Campden BRI, Guide 42 advice on Validation
  • Understand how to validate CCP, OPRP and pre-requisites
  • Understand how to source scientific supporting evidence to ensure the system is theoretically sound
  • Understand how to conduct initial in-plant validation trials
Who Should Attend
  • Food Safety Team Leaders
  • Food Safety Team Member
  • Regulators
Course Programme
  • Course Introduction
  • Define Objectives
  • Food Safety Legislation
  • Validation definition
  • Food Safety System
  • BRC /Campden Guide 42
  • Validation template for CCP
  • Validation template for OPRP
  • Validation template for PRP
  • Source of scientific supporting evidence
  • Conducting initial in-plant trials
  • Course Review
Course Tutor
Industrial Management Systems
Click Here
Course Times
9.00am - 5.00pm
Public Course Cost
€395 (includes course documentation, lunch and refreshments)
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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