I am getting increasingly confused with verfication and validation.
I think the below is correct but coud do with someone confirming this
this is the action of checking that what we say we are doing
- we are in fact doing. i.e. the operator is checking the roasting temperature / per batch
according to the HACCP plan to ensure the processing temperatures are correct; and
recording the result.
the roasting temperature
required to prevent the growth of harmful bacteria, we would check or verify that the product was actually, reaching temperatures of <200oC.
To validate the roasting temperatures specified, we refer to legislation, scientific journals or
other data that supports the roasting temperature we work to will prevent the growth
of harmful bacteria or micro analysis
Hope someone can put me straight