CACGL 69-2008 食品安全控制措施的验证准则
GUIDELINES FOR THE VALIDATION OF FOOD SAFETY CONTROL MEASURES
CAC/GL 69 - 2008
INTRODUCTION
The control of hazards potentially associated with foods typically involves the application of control measures in the food chain, from primary production, through processing, to consumption. In the current environment of systems-based food safety controls that provide flexibility with the selection of control measures, validation of these control measures acquires increased importance. It is through the validation process that one demonstrates that the selected control measures are actually capable, on a consistent basis, of achieving the intended level of hazard control.
It is important to make a clear distinction between the role of industry1 and the role of the competent authority in validating control measures. Industry is responsible for validation of control measures, while the competent authority ensures that industry has effective systems for validation and that control measures are appropriately validated. Governments may provide guidance to industry on how to conduct validation studies and how validated control measures may be implemented. Governments or international organizations may also conduct validation studies in support of risk management decisions or provide information on control measures considered to be validated, especially where the resources are not available to conduct such studies (e.g. small and less-developed businesses).
These guidelines present information on the concept and nature of validation, tasks prior to validation, the validation process, and the need for re-validation. These guidelines also address the difference between validation, monitoring and verification. Annex I provides examples of validation scenarios which are for purpose of illustration only and which do not represent actual validation of control measures and which do not have global application.
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