sec.18Validation of control measures

sec.18 Validation of control measures

This section applies to— the treatment of primary produce to destroy, reduce or control food safety hazards; and other processing of primary produce if time limits and temperature controls are part of the processing. heat treatment canning The program must provide validation of a control measure at— each critical control point; and any other appropriate interval or stage of a treatment or other process. For a heating or cooking process, the program must show that the control measures implemented can ensure pathogens in primary produce are at a level that do not make the product unacceptable. However, the program is not required to provide validation of a control measure if— the control measure is contained in a compulsory standard; or the holder’s program is adopting or following a way stated in an advisory standard for the control measure. (sec.18-ssec.1) This section applies to— the treatment of primary produce to destroy, reduce or control food safety hazards; and other processing of primary produce if time limits and temperature controls are part of the processing. heat treatment canning (sec.18-ssec.2) The program must provide validation of a control measure at— each critical control point; and any other appropriate interval or stage of a treatment or other process. For a heating or cooking process, the program must show that the control measures implemented can ensure pathogens in primary produce are at a level that do not make the product unacceptable. (sec.18-ssec.3) However, the program is not required to provide validation of a control measure if— the control measure is contained in a compulsory standard; or the holder’s program is adopting or following a way stated in an advisory standard for the control measure.

• (a) the treatment of primary produce to destroy, reduce or control food safety hazards; and
• (b) other processing of primary produce if time limits and temperature controls are part of the processing. Examples for paragraph (b) of other processing— • heat treatment • canning
• • heat treatment
• • canning
• • heat treatment
• • canning
• (a) each critical control point; and
• (b) any other appropriate interval or stage of a treatment or other process.
• (a) the control measure is contained in a compulsory standard; or
• (b) the holder’s program is adopting or following a way stated in an advisory standard for the control measure.