Verification Plan Calibrate seam micrometer Every 6 months Calibrate pH Meter Everyday before operation Calibrate Thermometer Every 3 months Calibrate Timer Every month Refresh Training operator @ CCP Every year point External lab for inspection finish Every year product Internal audit GMP/HACCP Every 6 months External lab for inspection WATER Every year Verified HACCP Documents Every year or Anytime that (From step 1 – step 12) production line/Ingredient was changed)53