Hi food safety team
I am in the final touches preparing for FSSC 22000 v5 audit and i have a disturbing question on validation. In sec 8.5.3 of iso 22000:2018 the food safety team is required to maintain the validation methodology and evidence of capability of the control measures to achieve intended controls as documented information.
We receive, pre-cool, grade and pack french beans for export. our oPRP is at dispatch where we have microbial contamination and the control measures are cooling the products effectively to suppress/stop/control microbial growth. Having described our processes and the control measures, how do i define the validation methodology or what is this methodology???
please help me understand and anybody with a document i can refer to can help me
Thanks in advance