What all resources can be utilized for validating a process in a food facility?

By Hygienic Design that can be easily to clean.

The control of hazards potentially associated with f oods typically involves the application of control measures in the food chain, from primary production, through processing, to consumption. In the current environment of systems-based food safety controls th at provide flexibility with the selection of control measures, validation of these control measures acquires increased importance. It is through the validation process that one demonstrates that the selected control measures are actually capable, on a consistent basis, of achieving the intended level of hazard control.