Rick Stier and John Surak have published “Process Control Verification – Making Sure Your Food Safety Management System is Working” in the April/May 2010 issue of Food Safety Magazine. The article explains the elements and process of FSMS verification.
“Principle 6, Verification, as defined in the harmonized Hazard Analysis and Critical Control Points (HACCP) principles from Codex Alimentarius and the National Advisory Committee for Microbiological Criteria for Foods (NACMCF),[2,3] may be the most complicated HACCP principle. From audits that we have conducted, this is the one principle that many companies do not quite seem to grasp. Significant gaps in food safety management systems (FSMS) are often found when one examines how different processors define verification activities even among companies with “certified” HACCP plans. ”