What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Validation of "CCP/CQP"

Started by , May 13 2017 02:30 AM
3 Replies

 

Could you share how you did validation of critical?

Share this Topic
Topics you might be interested in
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant) Metal Detector Validation, Verification, Calibration & Challenge Magnet Validation Validation study consumer cooking instructions for 5-log Listeria reduction (par-baked pizza) Hot fill validation meat stews and sauces
[Ad]

Could you share how you did validation of critical?

 

Hi Esperanza,

 

Which critical limits are you referring to ?

How do you do Validation of critical quality points ? Is there an sqf format for validation report?

How do you do Validation of critical quality points ? See below.

Is there an sqf format for validation report? afaik - the format is up-to-you. Some Examples (for CCPs) exist on this Forum.

 

Hi Esperanza,

 

afaik SQF/7.2 has no specific request for "Validation of a CCP or CQP" ? .

 

SQF/7.2 does have a specific request for Validation of Critical Limits as (highly) detailed in 2.5.2.

 

Nonetheless, the SQF Guidance document for 7.2 contains this text  which may hopefully answer yr question -

 

Validation methods for CCP’s or CQP’s must demonstrate that the hazard is adequately controlled.  Possible validation for intervention steps used in the processing of product such as a “kill” step, may be one of the following:  
•      Scientific literature;  
•      Peer-reviewed published research;  
•      In-house or laboratory challenge studies;  
•      Reference to legally defined CCP’s, such as for the pasteurization of milk.  
If technology is being used in a manner that is different from that described within literature or research then the supplier must demonstrate how the revised manner of use conforms to the original claim of intervention.

Validation is required for the critical limits identified for ALL CCPs and CQPs.  Validation of a CQP must prove that the chosen intervention controls the identified threat to the quality of the product.

 

(IM(personal)opinion "Validation" for a CCP could be better interpreted (based on Codex Validation 2008) as showing evidence that the control measure associated with a CCP, when properly implemented, is capable of controlling a significant hazard to the outcomes as specified in the Codex definition of a CCP. But SQF choose to go their own way. :smile: )

 

A specific answer to yr question will depend on the relevant CCP/CQP.


Similar Discussion Topics
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant) Metal Detector Validation, Verification, Calibration & Challenge Magnet Validation Validation study consumer cooking instructions for 5-log Listeria reduction (par-baked pizza) Hot fill validation meat stews and sauces Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes) Process validation of CCP's - What should the frequency be? Shelf life validation for ambient stable sauces Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required? Supervising vs Unsupervised Allergen Cleaning Validation