Validation vs verification in food safety: stop confusing them
Validation proves your control measure works; verification proves it's still working. Here's how to design both into your HACCP plan.
Validation
Done up-front and after every change. Examples: cooking time/temperature derived from D-values, cleaning chemical concentration validated against label.
Verification
Ongoing. Examples: calibration, internal audits, environmental swabs, record review, customer complaints trending.
Author
TFCG Editorial Team
Food safety practitioners
- Chartered CIEH members
- BRCGS Approved Trainers
- Lead Auditors
Chartered food safety practitioners and former technical managers with hands-on UK manufacturing, catering and retail experience. Every article is technically reviewed before publication.
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