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.
