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Other Applied Science Fields
Food Science and Technology
Food Safety and Quality Assurance
1. Introduction to Food Safety and Quality Assurance
2. Principal Food Hazards
3. Prerequisite Programs (PRPs)
4. Hazard Analysis and Critical Control Points (HACCP) System
5. Food Safety Management Systems (FSMS)
6. Quality Assurance and Quality Control
7. Sensory Evaluation
8. Food Microbiology and Laboratory Analysis
9. Supply Chain Control and Traceability
10. Regulatory and Legal Frameworks
11. Auditing, Verification, and Validation
12. Emerging Issues and Advanced Topics
11.
Auditing, Verification, and Validation
11.1.
Principles of Auditing
11.1.1.
Objectives and Scope
11.1.2.
Auditor Competencies
11.1.3.
Audit Standards
11.2.
Types of Audits
11.2.1.
First-Party (Internal) Audits
11.2.1.1.
Purpose and Process
11.2.1.2.
Self-Assessment
11.2.2.
Second-Party (Supplier) Audits
11.2.2.1.
Supplier Evaluation
11.2.2.2.
Vendor Assessment
11.2.3.
Third-Party (Certification) Audits
11.2.3.1.
Certification Schemes
11.2.3.2.
Independent Assessment
11.3.
The Audit Process
11.3.1.
Planning and Preparation
11.3.1.1.
Audit Plan Development
11.3.1.2.
Document Review
11.3.1.3.
Resource Allocation
11.3.2.
Performance and Evidence Collection
11.3.2.1.
On-Site Activities
11.3.2.2.
Interviewing Personnel
11.3.2.3.
Record Examination
11.3.2.4.
Observation Techniques
11.3.3.
Reporting and Follow-up
11.3.3.1.
Audit Report Preparation
11.3.3.2.
Corrective Action Requests
11.3.3.3.
Follow-up Activities
11.3.3.4.
Closure Verification
11.4.
Verification vs. Validation
11.4.1.
Definitions and Differences
11.4.2.
Application in Food Safety
11.4.3.
Verifying System Performance
11.4.3.1.
Routine Checks
11.4.3.2.
Review of Records
11.4.3.3.
Monitoring Activities
11.4.4.
Validating Control Measures
11.4.4.1.
Scientific Validation
11.4.4.2.
Challenge Studies
11.4.4.3.
Literature Review
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12. Emerging Issues and Advanced Topics