Obtaining evidence that a control measure is capable of controlling a food safety hazard as intended.
It is obtaining evidence, before relying on a control, that the control is capable of effectively controlling the hazard it is meant to manage.
Validation confirms a control can work before it is used. Verification later confirms the control is being applied correctly and is still effective.
Generally no. The times and temperatures in the Food Standards Code and FSANZ guidance are already based on validated science.
When using novel or higher risk processes such as sous vide, vacuum packaging, curing, fermenting or extended shelf life products.
Published scientific data, FSANZ or industry guidance, recognised codes of practice, or specific testing relevant to the process and food.