Procedure Validation

Purpose Validation

Validation means that the applicability is assessed in advance. It is also assessed whether there are consequences for food management. 

Examples of validation

  • ;
  • Flow charts;
  • New standards, in GFSI standards;
  • New machines / equipment / systems;
  • New processes / recipes;
  • Change in objects;
  • New ;
  • and machines (incl8uding migration to );
  • and follow-up;
  • New routing;
  • New ;
  • New , changes by the supplier or changing of supplier;
  • Change in use by the buyer or consumer;
  • Changes in the storage or transport conditions in the chain;
  • Renovation, new ;
  • Development in technological knowledge in regards to process or products;
  • Development in legislation (in country of production and sale);\
  • New risks from information about recalls, fraud, product authenticity, .

If the preparation method of the product is essential for product safety, such as heating, then the instruction is fully validated to ensure that a safe ready to eat product is produced. Edit

Examine during the validation

  • If possible can arise;
  • If the applicability is correct;
  • What improvement is accomplished;
  • Whether the machines can meet the product ;
  • Claims are met;
  • All necessary specifications are present.

There are no new processes put into use before they have been validated. The validation team has the decision-making authority in this matter. If no release is made by the validation team, the change will not be implemented. Edit

Changes in personnel


  • Dealing with spontaneous increase in work;
  • Collecting specialist knowledge;
  • Changing of personnel through promotion, dismissal, or replacement;
  • Increase in extra due to growth.


  • Determining tasks and .
  • Complete and assess health declaration.
  • Informing about company hygiene, , and that applies within the company.
  • Provide or any CCP / OPRP training if applicable.
  • Communicate goals (if applicable to the position).
  • Determine the processing time.
  • Who is / are going to train anew staff member.
  • Determine both fixed and variable compensation.
  • Purchase work clothing or PPE (Personal Protective Equipment).

Changes in resources


  • Replacing current machine that is broken.
  • Expansion of machinery due to necessary growth in production capacity.
  • Purchase of machine for support personnel.


  • Does the machine comply with legal safety regulations in terms of construction.
  • Does the machine comply with any food safety legislation.
  • Is validation carried out on the machine.
  • Who controls the machine.
  • Who cleans the machine.

Validation team

The validation is carried out by the validation team. Members of the HACCP team can be part of the validation team. The validation team is composed in such a way that all necessary disciplines are present, so that a correct assessment can be made.
Each validation is recorded in writing.

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