Food Safety Plan & HACCP Verification & Validation Service

Validation: That element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards. Verification: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. – FDA, National Advisory Committee on Microbiological Criteria for Foods, Aug. 14, 1997

HACCP Validation by Product Categories

Bakery Products (Bread, Cookies, Tortilla, et al)


Dietary Supplements

Dried Products (Droewors, Biltong et al)

Fermented Products (Fermented Sausage, Summer Sausage, Lebanon Style Balogna, Salami, Pepperoni, Soujouk)


Fresh Frozen

Fresh Produce

Fully Cooked Not Shelf Stable

Infant Formula



Heat-Treated Shelf Stable

Heat Treated but Not Fully Cooked, Not Shelf Stable

Low Acid Canned Foods

Not Heat-Treated Shelf Stable


Poultry Products

Product with Secondary Inhibitors, Not Shelf Stable

Raw Products (Non-Intact – Ground, Intact – Not Ground)

Red Meat Products (Beef, Burgers et. al)

Salt-Cured Products (Basturma, Country Cured Ham, et al)


HACCP Validation by Pathogens


STECS - E.coli 0157:H7

Listeria monocytogenes


Verification & Validation Services (Assessment, Drafting, Customization, Review)

A.        Company / Facility Overview

i.          Facility Information

ii.         HACCP/Food Safety/Food Defense Team (Primary and Alternate)

iii.        Organizational Chart

B.        Product Description

i.          Product Name

ii.         Product Category

iii.        Manufactured For/By

iv.        Product Description, including Important Food Safety Characteristics

v.         Ingredients

vi.        Allergens

vii.       Packaging Material/s

viii.      Packaging Size/s

ix.        Packaging Temperature

x.         Intended Use

xi.        Intended Consumers

xii.       Shelf Life

xiii.      Lot Code Specification

xiv.      Labeling Instructions

xv.       Storage and Distribution

xvi.      Label Claim, if any

C.        Label Reference

i.          Label Artwork – Verification Form

D.        Flow Diagram

ii.         Receiving

iii.        Storage

iv.        Processing

v.         Packaging

vi.        Warehousing

vii.       Shipping

E.         Process Narrative

i.          Receiving

ii.         Storage

iii.        Processing

iv.        Packaging

v.         Warehousing

vi.        Shipping

F.         Hazard Analysis

i.          Processing Step

ii.         Biological

iii.        Chemical

iv.        Physical

v.         Allergen

vi.        Intentional Contamination/ Adulteration

vii.       Economic Fraud

G.        Process Preventive Controls

i.          Process Control Step

ii.         Hazard(s)

iii.        Critical Limits

iv.        Monitoring – What, How, Frequency, Who

v.         Corrective Actions

vi.        Verification

vii.       Records

H.        Food Allergen Preventive Controls

i.          Food Allergen Ingredient Analysis

ii.         Allergen Verification Listing

iii.        Allergen Scheduling and Cleaning Implications

iv.        Production Line Allergen Assessment

I.          Sanitation Preventive Controls

i.          Cleaning and Sanitizing Procedure

ii.         Hygienic Zoning

iii.        Environmental Monitoring for Sanitation Control Verification

J.          Supply-chain-applied Preventive Controls Program

i.          Receiving Procedure for Ingredients Requiring a Supply-chain-applied Control

ii.         Verification Procedures for Supply-Chain-Applied Control Ingredients

iii.        Vulnerability Assessments of Ingredients and Suppliers

iv.        Approved Suppliers for Ingredients Requiring a Supply-chain-applied Control

v.         Receiving Procedure for Ingredients Requiring a Supply-chain-applied Control

K.        Validation – HACCP/Food Safety Plan

i.          Initial Validation

ii.         Validation / Reassessment

iii.        Annual Validation

If your company or facility is looking to start implementing Food Safety Plan / HACCP compliance to meet regulatory (FDA, USDA) requirements, look no further.

If your company is already implementing a Food Safety Plan / HACCP  program and needs assistance in improving your programs, protocols, and procedures, look no further.

If your company is looking to expand and in need of additional Food Safety Plans / HACCP  to meet your certification and regulatory compliance, look no further.

If your company is being pressured to meet the Food Safety Plan / HACCP   requirements, look no further.

If your company received an FDA Request for Record Demand Letter or an FDA Warning Letter - Failure to Comply, Please contact us as soon as possible so we can help.

We Can Help!   

Arnel Ryan

1-703-906-9719 / 1-202-982-3002   /

Industry Categories: 

Acidified Foods, Agricultural, Animal Feed, Aquaculture, Baked Products, Beef, Beverages, Candies, Cannabis, Catering, Cereals, Chemicals, Chocolate, Coffee, Confectionery, CPG/FMCG, Chicken Products, Cosmetics, Dairy, Deli, Dietary Supplements, Dips, Distribution, Equipment, Fats, Fishery, Flavoring, Food, Functional Foods, Fruits, Grains, Gravies, Heat to Eat, Herbal / Herbs, Honey, Ingredients, Juice, Kitchen, Lamb, Manufacturing, Medical Device, Medical Food, Nutraceuticals, Nuts, Oils, Organic, Packaging, Pasta, Pet Food, Pharmaceuticals, Poultry, Produce, Proteins, Raw Materials, Ready-to-Cook, Ready-to-Eat, Reduce Oxygen, Restaurant, Sauces, Sausage, Seafood, Seeds, Soups, Spices, Sushi, Systems, Tobacco, Transportation, Utensils, Vacuum Packaging, Veal, Vegetables, and Others. 

InterlinkIQ Customized System Management: 

510k, Accounting, Accreditation (Organic, HALAL, Kosher, Non-GMO, Vegan, Plant Based, Gluten Free, et al.), Advertising, Analytical, Auditing (Internal, Preparation, CAPA, et al.), Branding, Brand Owner, Broker, Buyer, Calibration, Certification (ISO, GFSI, SQF, BRC, FSSC 22000, et al.), Chemicals, Coaching, Compliance, Consulting, Crisis Management, Cultivation, Customer Services, Distribution, Document Control Management, Engineering, Equipment, Exporting, Facility, Food Safety, Formulations, Fulfillment, FFVA, FSVP, GAP, GDP, GLP, GMP, GWP, HACCP, HR, Implementation, Importing, Inspection, IT, Inventory Management, Labels, Labs, Legal, Maintenance, Manufacturing/Co-Man, Marketing, Operation (MMR, et al.), Organic, OSHA/CAL, Packaging, PCQI, Pest Control, Practitioner, Preventive Controls, Premarket Approval, Private Label, Process Controls, Product (Process, Proficiency Testing, Commercial Sterility, et al.), Production, PRPs, Purchasing, Quality (Assurance, Control, et al.), R & D (DQ, IQ, OQ, PQ), Recall (Withdrawal, Disposition, Disposal, et al.), Receiving, Regulatory (FDA, USDA, OSHA), Safety, Sales, Sanitation, Shipping, Social Compliance, Sourcing, Staffing, Supply Chain, Training, Translation, Transportation, Testing (Allergen, Shelf-Life, Stability, Authenticity, Hazards, Organoleptic, Micro, Physical, Chemical, Foreign Object, Water, Air, Carbon Footprint, et al.), Validation, Vendor, Verification, Warehousing, Waste, Writing (Content, Technical, SOPs, et al.), Others.