The purpose of this paper is to determine the mechanisms for effective verification of a food safety plan and reducing verification risk.
The research involved analysis of both qualitative and quantitative methods of verification.
Effective development of the food safety management system (FSMS) is underpinned by appropriate determination of food safety hazards, as well as the acceptable level of risk to the consumer and measures for their control. Product and process validation, and revalidation if required, is the key to consistently producing safe food and the development of appropriate real‐time monitoring activities. However, it is the development of effective verification processes for the FSMS and the pre‐requisite programme (PRP) and the reduction of verification risk that ensures that food safety is assured for consumers.
This research is of academic value and of value to those working in the food supply chain.
