Abstract
When developing a food safety management system (FSMS), processors need to clearly define potential hazards and develop and implement preventive measures. In this column, Stier looks at what processors can do to properly validate the steps in the process or activities that are deemed essential for food safety. The steps in the process are critical control points (CCPs), and the activities are those prerequisite programs deemed essential for ensuring safety—the operational prerequisite programs (oPRPs). Three simple rules for designing an FSMS are identified: 1) validate when developing the program to ensure that the CCPs and oPRPs are effective; 2) monitor the system daily to provide a record that the work is being done and done properly; and 3) verify after the fact using tools that provide evidence that the work was done properly. To ensure success management must support all of these activities.
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