Activities, other than monitoring, that confirm a food safety system is working as intended.
Monitoring is routine real-time checking at control points. Verification is a periodic, separate check that the monitoring and the wider system are actually working.
Reviewing records, calibrating thermometers, checking corrective actions were done, and internal or external audits.
Validation confirms the controls are capable of controlling the hazard before use. Verification confirms the system is being followed and remains effective in practice.
Usually the food safety supervisor or manager internally, and environmental health officers or food safety auditors externally.
Periodically, at a frequency suited to the business. Many businesses review records weekly or monthly and calibrate thermometers regularly.