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Section 10. Validation of the HACCP Plan
Validation of the HACCP Plan involves activities to establish that the HACCP plan is adequate to achieve
the stated Food Safety Objectives. It involves the following (MAF, 1999):
A. Initial and on-going confirmation
Initial and on-going confirmation activities serve to provide information that determines whether the
HACCP Plan achieves the FSOs. The activities can include product evaluation and testing and market
surveys and could also include R&D to validate existence and control of hazards.
This HACCP Plan will be validated as follows:
To validate achievement of FSO1, i.e., To ensure that correct amount of vitamin A fortificant is added
to plain peanut butter during the preparation of the peanut butter premix, and that the correct
amount of premix is added to plain peanut butter during the preparation of VITAMIN A
fortified peanut butter.
B. Re-validation
• Testing of vitamin A content of the peanut butter premix and fortified peanut butter
Re-validation activities are carried out whenever changes are made in the preparation of the product as in
ingredients, product specifications, processing and packaging procedures and equipment; changes are
made on the intended use of the product, and other changes made that could have an impact on the hazard
and its control (MAF, 1999).
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