What exactly do they mean by food verification? Food verification simply refers to the testing of raw food samples for various contaminants to ensure that no health threat is present. A food verification process generally involves checking the quality, nutritional value, and overall texture of the final sample to identify any suspicious foreign materials. This process helps to ensure that raw food consumers remain protected against a variety of dangerous food contaminants. The most common contaminant detected during food testing are herbicides, pesticides, and antibiotics.
There are many steps involved in implementing a food verification schedule. The first step in this process is the creation of a food safety data sheet (FSDS). This document contains basic information about the final product, including identification of all ingredients, known or estimated quantities, and methods of production. To create the FSDS, a food safety specialist will review the food product and complete a comprehensive inspection of the facility where the food is produced.
Next, the samples will be analyzed by laboratory personnel under the supervision of laboratory analysts. Laboratory personnel will collect information on everything from temperature to contamination level using various techniques. The sample is then sent to a U.S. Food Protein Testing Laboratory (FTP). The FTP will analyze the sample and confirm that the product meets the required standards. The laboratory analyst will create a final report that will be provided to the FDA.
Inspectors are sometimes employed to perform food product inspections as well. Food inspectors can identify possible problem areas and notify the FDA before any corrective actions are taken. They are sometimes called upon by plant operators or the public to inspect various facilities. Food inspectors must adhere to all federal, state, and local regulatory requirements in order to keep their certification valid. An inspection certificate is proof that the inspector has performed the necessary actions necessary to verify the safety of the food.
In order to ensure that processing steps and food product packaging and presentation comply with recognized quality control standards, FSIs perform a continuous quality control process. During this process, FSI’s record observations about each processing step and identify actions that need to be taken to improve the process. These actions are documented in an inspection report that is used by the FDA to evaluate the quality control process.
In the United States, food manufacturing is regulated at the state and local level. Each state develops its own specific food manufacturing regulations. Regulations generally apply to food manufacturers manufacturing food products for personal consumption and to food manufacturers producing for retail sales. Many states require food manufacturers to ship their products to customers by a specific date. Many states have also enacted mandatory quality control standards and inspection requirements for food manufacturing facilities. Food manufacturers that meet these regulations and who package their products according to recognized quality management practices are considered to be in good standing with the state and local regulatory bodies.