Certified Dietary Manager (CDM) Practice Exam

Verification in a Hazard Analysis Critical Control Point (HACCP) system is primarily aimed at confirming that the system is functioning as intended and that critical control points are effectively controlling hazards. This involves activities such as validating the monitoring tools and techniques, ensuring that the equipment used to control critical points is operating correctly, and checking that procedures are properly implemented.

Determining equipment function is vital, as it ensures that the equipment is capable of performing its intended purpose, thereby reducing potential food safety risks. Verification activities help identify whether corrective actions need to be taken if control measures are not functioning as planned.

The other roles mentioned, such as training employees, ensuring compliance with health codes, and assessing food quality, while important in the overall food safety program, do not specifically align with the direct function of verification in regard to the operational effectiveness of critical control points within the HACCP framework.