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proposed draft guidelines for the validation of food safety control

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CAC/GL 69 - 2008 Page 16 <strong>of</strong> 16<br />

5. Analyze <strong>the</strong> results:<br />

a. Determine <strong>the</strong> percentage <strong>of</strong> <strong>the</strong> population that is not currently following <strong>the</strong> practices described<br />

on <strong>the</strong> label.<br />

b. Determine <strong>the</strong> percentage <strong>of</strong> <strong>the</strong> population that understands <strong>the</strong> label instructions.<br />

c. Determine <strong>the</strong> percentage <strong>of</strong> <strong>the</strong> population that indicates that <strong>the</strong>y plan to change <strong>the</strong>ir current<br />

practice and follow <strong>the</strong> label instructions.<br />

6. Document and review <strong>the</strong> <strong>validation</strong>:<br />

a. Document <strong>the</strong> development <strong>of</strong> <strong>the</strong> survey<br />

b. Document <strong>the</strong> identification <strong>of</strong> <strong>the</strong> target demographics <strong>for</strong> <strong>the</strong> survey<br />

c. Document <strong>the</strong> survey results<br />

7. Conclusion<br />

The <strong>control</strong> measure can be implemented because data indicated that because <strong>of</strong> <strong>the</strong> label instructions more<br />

than 25% <strong>of</strong> <strong>the</strong> population plan to change <strong>the</strong>ir current practice and begin refrigerating eggs at 5ºC (41ºF)<br />

and, when appropriate, cooking eggs until <strong>the</strong> yolk is firm.

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