4 replies to this topic

[haya salameh]

please please please please 😢😢😢

 

I need someone to help me in my verification and validation record since I feel it's wrong and must not be like that and after 2 months i have an audit 

 

mine is consist of three columns the first one is the issue like hand washing, cooking , hot and cold holding 

 

second one is verification and for example for issue hot and cold holding the verification is that the executive chef and the hygiene manager will verify that foodservice employees will record the temperatures of food items and document corrective action on the hot and cold temperature log 

 

the last column is about the validation and for the same example it's hot and cold holding form 

 

thank you 

🙏🙏

 

[olenazh]

Hi Haya, welcome to the forum. Please, read attached reference document - might be helpful. Validation is not the same as verification.

Attached Files

•  Codex 2008 guidelines for validation of FS control measures,2008.pdf   206.81KB   66 downloads

[Miss Frankie]

These are the checklists for validation & verification that a consultant I worked with used.

I've used the same form (with minor tweaks) at 2 facilities and auditors have been good with this.

 

Attached Files

•  2.4.3.14 HACCP Validation Checklist.pdf   133.07KB   107 downloads
•  2.5.1.1 Validation and Verification GMP.pdf   134.49KB   100 downloads
•  2.5.1.1 Validation Verification Sanitation Program.pdf   129.46KB   88 downloads

[olenazh]

Attaching a sample of my validation report

Attached Files

•  Chemical Effectiveness Validation_SAMPLE.xls   29KB   76 downloads

[Charles.C]

please please please please

 

I need someone to help me in my verification and validation record since I feel it's wrong and must not be like that and after 2 months i have an audit 

 

mine is consist of three columns the first one is the issue like hand washing, cooking , hot and cold holding 

 

second one is verification and for example for issue hot and cold holding the verification is that the executive chef and the hygiene manager will verify that foodservice employees will record the temperatures of food items and document corrective action on the hot and cold temperature log 

 

the last column is about the validation and for the same example it's hot and cold holding form 

 

thank you 

 

Hi haya salameh,

 

Sadly, based on previous threads here, SQF auditors seem often oblivious or misunderstanding of Codex's document in Post 2 on Validation/Verification despite IIRC the SQF Standard's claimed adherence to Codex. As a result SQF audit expectations may vary between auditors. I daresay this situation may also exist in yr location.

 

You may need to find out (eg from a Consultant) which is the "appropriate" SQF response for yr particular location.