Food verification tasks form an integral and vital component of your food safety management system. Verification is a critical first step in achieving safe food production, processing and distribution. But what exactly should be contained in a food verification checklist? Find out in this article the top 5 food verification duties that are a crucial requirement for any food safety verification system. This post also discusses the importance and advantages of food verification.
The primary duty of a food safety process is to document the control status of raw materials and finished goods during the manufacturing process. Control status refers to the ability of a facility to demonstrate that all required procedures for food processing have been followed and that the food product produced meets the specifications specified during the process. Maintaining control status requires regular monitoring to detect and correct any deviations or failures in process control. To improve control, a food verification activity can perform random, incomplete sampling, require controlled observation of operations during production, random batch drawers or sensory testing.
Food facilities also perform quality inspections to detect flaws in production processes and quality specifications. The number of defects detected should be proportionate to the facility’s capacity to handle food wastes. A qualitative inspection is more sensitive than a quantitative one. It can include both complete and partial sensory testing, which is designed to reveal both defects and problems as well as poor quality ingredients, packaging or handling practices. A thorough inspection can detect problems that would affect product distribution and human safety.
A food product must pass inspection to meet the requirements of the FDA. The FDA establishes the regulations and requirements that food facilities, processors, packagers, retailers and trade organizations must follow. The FDA’s food regulations and requirements are based on scientific data and advance knowledge. Prior to implementing a new regulation, the FDA must evaluate the potential impact of such regulation will have on the food supply. They must determine what proportion of sales is affected by regulation and what proportion of sales is unaffected by regulation.
The FDA establishes regulations to implement the provisions of the Food Safety Modernization Act (FSMA). The primary provision of the FSMA is the requirement that each manufacturer, processing facility, retail seller, and wholesaler retain a written quality assurance program. The program must specify methods for achieving food quality and safety. These programs must be consistent with the requirements of the Food Quality Improvement Program (FQIP), which is a regulatory counterpart of the FSMA.
In order to qualify as a food contact, the product or item must: meet the requirements of the FSMA and the FDA; be produced according to established safety standards; be distributed in accordance with local and federal regulations; be labeled with labels that provide truthful and reliable information; and be packaged according to specifications that comply with the requirements of the Food Packaging Manufacturers Association (GMP). The certification of food contact means that the item meets all of the regulations established by the FDA and the FSMA. To achieve this certification, manufacturers need to be held to an increasingly stringent standard of quality control throughout all stages of production. To achieve the highest level of quality control, the company should conduct periodic inspections, which are conducted at both the pre-and post-manufacturing stages. This helps ensure that the company maintains high levels of food safety and quality control throughout the distribution system.