Verification, Validation Key to Helping Food Companies Comply with GFSI Standards

Validation, as applied to control measures, seeks to prove that the intended result from a food safety perspective was achieved and that it actually worked. Generally, most validation activities involve reviewing regulatory requirements as they relate to food safety and making sure the facility’s processes are achieving the requirements. Verification, on the other hand, is meant to prove that the control measure was done according to its design. Through verification and validation, a company is able to build a robust food safety due diligence defense and comply with HACCP and GFSI programs.

To put it in perspective, when a company uses a large industrial oven, more than a half-dozen factors that could potentially negatively affect food safety are at play. From the temperature and timing of the oven to the quality of its parts to the knowledge of employees and the handling of cooked products, verification and validation exist to ensure this process goes smoothly with all variables taken into account.

But a company should not stop here. Reviewing processes and protocols every time there is a change in production, ingredients, and cooking temperature is also essential. Violation of even the most basic food safety protocols could lead to the next E. coli or Listeria outbreak, resulting in widespread brand damage, negative press, and tainted consumer perception. It can heighten the current need for transparency and trust among individuals.

For Keystone Foods, the challenge was to obtain certification to a GFSI standard for all seven U.S. Proteins division facilities within a 12-month period.

With regard to putting food safety measures into practice, the responsibility falls on businesses to ensure that food safety measures across global markets are sound and that any changes to processes or products are performed in a manner that in no way compromises food safety.

It should be noted that trust in business comes from minimizing risk. While there is never an absolute guarantee against a food product recall, a business can reduce risk and increase food safety measures by minimizing the number of variables. All GFSI programs are designed to be risk reduction strategies for businesses. Third-party experts will help identify potential food safety issues, adding significant value to businesses and ultimately increasing the level of trust consumers have in a brand.

Most importantly, the safety and quality of the finished product landing in a consumer’s shopping cart are directly linked to the quality and safety of the original ingredients. By conducting product testing, ensuring that the specifications for preparing food are accurate, and implementing inspection protocols in an appropriate manner, food safety can literally be “designed” into a product rather than waiting for inspection during the process or at the finish line. Using the correct procedures from the beginning of the production process is essential.

As the need for transparency and trust grows, so does the requirement to deliver on a promise for food safety. Consumers want visibility from farm to fork. It’s time for companies to give it to them.

John Petie is the Food Safety Program Manager at TÜV SÜD America. With more than 30 years of experience in the industry, He has been with TÜV SÜD America since 2011 and has spent his career at blue-chip manufacturers and certification organizations.