Warrie Means University of Wyoming

Resources Reviewed

Factsheets

Employee Involvement in HACCP is as Easy as Who, What, When, Where, Why and How

Publish Date: 06/03/2006

Sanitation Standard Operating Procedures (SSOP’s) were successfully implemented in January, 1997. Hazard Analysis Critical Control Point (HACCP) programs were implemented according to the Pathogen Reduction Final Rule. On January 26, plants with greater than 500 employees were required to implement HACCP programs. In January, 1999, plants with between 10-500 employees were required to implement HACCP.


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Factsheets

Verification and Validation of HACCP

Publish Date: 06/03/2006

HACCP (Hazard Analysis and Critical Control Points) is a systematic method for assuring food safety based on seven principles for development and implementation. Principle number 6 of HACCP is verification. Verification is a check in the system to assure that the controls are using the best scientific approach and that the procedures defined by the HACCP plan are being followed. In other words, “Do we say what we do?, and “Do we do what we say?” For the meat industry, the activities for Principle 6 of HACCP usually include verification tasks, validation studies, and reassessment for regulatory purposes.


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