Obtaining evidence that a control measure (or combination of control measures) will be capable of effectively controlling the significant food safety hazard. Validation is performed at the time a control measure combination is designed, or whenever changes are made to the implemented control measures.

Any device used for the conveyance of product that is capable of being moved upon highways, waterways or airways.

1. The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan.

2. Confirmation through the provision of objective evidence that specified requirements have been fulfilled.

A schedule outlining the frequency and responsibility for carrying out the methods, procedures or tests additional to those used in monitoring, to determine that the HACCP study was completed correctly, that the food safety management system is compliant with the food safety plan and that it continues to be effective.

Any substance applied or administered to any food-producing animal, such as meat or milk-producing animals, poultry, fish or bees, whether used for therapeutic, prophylactic or diagnostic purposes or for modification of physiological functions or behavior.

A statement issued by senior site management outlining the site's quality goals and objectives. It may be combined with, or separate from the site's food safety policy.