Obtaining evidence that a control measure is capable of controlling a food safety hazard as intended.
Obtaining evidence that a control measure is capable of controlling a food safety hazard as intended. Validation is the act of obtaining evidence that a control measure, or a combination of control measures, is capable of effectively controlling a food safety hazard. It is done before a process is relied upon and answers the question: will this control actually work? Validation focuses on the science behind the control, not the day-to-day running of it. For example, validating a cooking step means confirming that the chosen time and temperature will reliably reduce the target pathogen to a safe level. Validation might draw on published scientific data, FSANZ or industry guidance, a code of practice, or specific testing. It is distinct from verification, which later confirms the validated process is being followed. Most food service businesses rely on already validated controls without running their own studies. The temperatures and times in the Food Standards Code and FSANZ guidance are themselves based on validated science, so following them means using a validated control. Validation becomes more hands on when a business does something unusual, such as sous vide cooking, vacuum packaging, curing, fermenting or extending shelf life. In those cases the business should obtain evidence, often expert or laboratory based, that the specific process controls the hazard before selling the food. A Canberra restaurant introducing sous vide chicken does not simply pick a temperature. It obtains validated time and temperature combinations from a recognised food safety reference and documents this evidence, validating that its cooking process reliably makes the chicken safe before putting it on the menu.
Frequently asked questions
What is validation in food safety?
It is obtaining evidence, before relying on a control, that the control is capable of effectively controlling the hazard it is meant to manage.
How is validation different from verification?
Validation confirms a control can work before it is used. Verification later confirms the control is being applied correctly and is still effective.
Do I need to validate standard cooking temperatures?
Generally no. The times and temperatures in the Food Standards Code and FSANZ guidance are already based on validated science.
When is validation most important?
When using novel or higher risk processes such as sous vide, vacuum packaging, curing, fermenting or extended shelf life products.
What evidence can be used for validation?
Published scientific data, FSANZ or industry guidance, recognised codes of practice, or specific testing relevant to the process and food.
