Dear ahmet,
(ADDED - MY ERROR, SORRY!, JUST NOTICED, YOU HV POSTED IN THE ISO 22000 FORUM, THE INFO. BELOW IS GENERAL HACCP. IF YOU REALLY WANT ISO, YOU MUST ALSO FOLLOW THE RELEVANT PARAGRAPHS IN THE STANDARD)
Detailed requirements will depend on yr exact process. Information below is general.
I hv extracted a definition of validation below from the indicated reference ( http://edis.ifas.ufl.edu/fs143
). This ref. also includes a form which may help you (see table3 near end).
The “practical” part is in bold print in my extract.
It is important to remember that for haccp, validation comes before implementation of the haccp plan, verification comes after.
The most common validation requirement is to explain / justify (a) the identification of the CCP from the hazard analysis and (b) its associated critical limits. This is often achieved by quoting an appropriate reference in the literature.
If you can give a specific CCP which you are interested in, other posters here will probably suggest a validation. For example a typical catering CCP is a cooking step. The critical limits might be validated in USA from sources like the “Food Code” or this kind of link –
http://www.webstaura...oint-guide.html
Extract
C. Validation
HACCP validation is defined as that element of verification focused on collecting and evaluating scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the identified food hazards. The verification activities described above are done to determine whether the HACCP plan is being implement as required (i.e, whether you are doing what you said you were going to do). Validation, however, is done to determine whether the HACCP plan is working to control the significant hazards (i.e., whether you are doing the right things). Validation involves scientific and technical review of the rationale behind each part of the HACCP plan, from hazard analysis through each CCP verification strategy. More specifically, validation is done to determine that the:
Hazard analysis is appropriate and realistic;
HACCP plan is controlling hazards; and
HACCP plan is based upon current science.
Validation involves re-examining the hazard analysis, CCPs, CLs, monitoring activities, and other aspects of the HACCP plan to assure that the appropriate hazards are identified and that they are being controlled. This may involve either:
Evaluation of scientific literature;
External or third-party consultation and validation of the processing system; or
Internal or in-plant observations or experiments
(
http://edis.ifas.ufl.edu/fs143 )
Other threads here may also help you (try search “validation” or “
haccp catering”), eg
http://www.ifsqn.com...dpost__p__35147Rgds / Charles.C
