For the verification of effective sanitation it was done in one of the dirty part of the plant which is the

Male COMFORT Room.

"The safety of foodstuffs is mainly ensured by a preventive approach, such as implementation of good hygiene practice and application of procedures based on hazard analysis and critical control point (HACCP) principles. Microbiological criteria can be used in validation and verification of HACCP procedures and other hygiene control measures. It is therefore appropriate to set microbiological criteria defining the acceptability of the processes, and also food safety microbiological criteria setting a limit above which a foodstuff should be considered unacceptably contaminated with micro-organisms for which the criteria are set."

Sanitary conditions in public places have always been a major problem, especially bathrooms! Health departments are continually checking the cleanliness and safety of these bacteria breeding grounds to prevent the spread of sickness and disease.

And to ensure that the implementation of good sanitation practices become a daily habit among all individuals in the department, management will need to monitor, follow up and introduce some form of reinforcement training schedule.

Microbiological testing must be used to validate and monitor processes, verify CCPs identified through HACCP, and provide for due diligence.

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The primary food safety objective for any food operation is to supply food that is safe for human consumption.

Food contact surfaces should be effectively cleaned, sanitized, inspected and maintained on a regular basis. Is to

Guidelines
Validation assesses whether the preventive food safety control system is effectively controlling all hazards in the way that it was designed to. Validation involves obtaining evidence to ensure control measures are effective at all times. This is to confirm that the control measures or preventive food safety control systems, when implemented as intended, are capable of controlling the hazard within the established limits and that this level of control can be achieved consistently. Validation should be performed by the team when new control measures or new preventive food safety control systems are designed or amended. During the validation, all control measures within the preventive food safety control system, including the pre-requisite programs, should be reviewed to confirm that the control measures continue to be effective in controlling the identified hazards. All control measures should be validated periodically (for example, once a year)

Verification assesses if the preventive food safety control system is being implemented as designed (for example, the monitoring and corrective action procedures are followed properly). Verification involves examining the accuracy, correctness or effectiveness of validated processes or process controls. This is done through testing, investigation or comparison against a standard. Examples of verification activities include reviewing records, testing incoming ingredients and finished products, observing employee practices, etc. The system should be reviewed whenever a change in the operation, product or process occurs. This will help existing food safety controls to remain effective.

In most cases, a complete verification requires that both record review and on-site verification be done. This task should be carried out by someone other than the person who is responsible for performing the monitoring and corrective actions. Controls measures should be verified at a frequency appropriate to the food safety hazards associated with the product and process(es).