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Codex 2020 general principles of food hygiene - principle 6 – validate the HACCP and then establish procedures for verification
11 minutes
Caroline Goodburn, Safety and Quality Specialist and Richard Leathers, Global Quality Lead talk us through the application of HACCP principles, the implications of the 2020 update to Principle 6 (Validation, Verification and Review) of the Codex General Principles of Food Hygiene standard, as well as guidance on the preparation, validation, verification and review of a HACCP plan.
HACCP validation, verification and review guidance
HACCP validation anf verification process
About Richard Leathers
Richard Leathers joined Campden BRI in September 2011, and has worked in the food industry for 4 decades.
Richard started working with Dairy Crest and subsequently worked for both Heinz, Unilever, Best Foods and Kanes Foods. Working in the areas of HACCP and Quality Management Systems, Richard also has experience within the fresh produce sector, as well as analysis systems in the milling / baking areas, and is a BRCGS qualified lead auditor.
Richard has contributed to several publications and guidelines, including those for TACCP, VACCP and HACCP / Risk Evaluation and is also trained at advanced level by EHEDG (European Hygienic Engineering Design Group).
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