Section 8.5.3 of ISO 22000:2018 - Control measures validation

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

Rozzie

You indicate many parameters / processes in your statement - so how do you measure temperature? Are the thermometers calibrated? What are your microbial levels on incoming beans and what are the levels after chilling? ("to suppress/ stop/ control microbial growth" )  Is your process capable of doing this? Definitely need to clarify what the cooling control measures are and if they are capable of meeting your oPRP.

Hope this helps :)