Assemble a HACCP Team
The food operation should ensure that the appropriate product-specific knowledge and expertise is available for the development of an effective HACCP plan. Optimally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on-site, expert advice should be obtained from other sources, such as trade and industry associations, independent experts, regulatory authorities, HACCP literature and HACCP guidance (including sector-specific HACCP guides). It may be possible that a well-trained individual with access to such guidance is able to implement HACCP in-house. The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed (e.g. Does it cover all classes of hazards or only selected classes?).
This team, which involves all parts of the food business concerned with the product, needs to include the whole range of specific knowledge and expertise appropriate to the product under consideration, its production (manufacture, storage, and distribution), its consumption and the associated potential hazards and should also involve as much as possible the higher management levels. Where necessary, the team will be assisted by specialists who will help it to solve its difficulties as regards assessment and control of critical points.
The team may include specialists:
- who understand the biological, chemical or physical hazards connected with a particular product group
- who have responsibility for, or is closely involved with, the technical process of manufacturing the product under study
- who have a working knowledge of the hygiene and operation of the process plant and equipment
- any other person with specialist knowledge of. microbiology, hygiene or food technology
One person may fulfill several of these roles, provided all relevant information is available to the team and is used to ensure that the system developed is reliable. Where expertise is not available in the establishment, advice should be obtained from other sources (consultancy, guides of good hygiene practices, etc.). The team leader must be assigned. The team must consider including the HACCP team qualification and work experience details into HACCP plan.
|Mr. A||Technical Manager||HACCP Team Member. 25 years in food industry. Food Safety Auditor course 2002. HACCP Training Course 2002|
|Mrs. B||Quality Manager||HACCP Team Leader. 16 years in food industry Food Safety Auditor course – 2006. HACCP Lead Instructor in HACCP 2005|
|Mr. C||Production Manager||HACCP Team Member. 20 years in food industry HACCP in house training 2004|
The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved, which process of the business and the general classes of hazards to be addressed (biological, chemical and physical).
- Who is on the team?
- Are all appropriate disciplines represented?
- What is the likely knowledge level of the individuals? (Evidence of training, qualifications, experience)
- Has external expertise been sought where necessary?
- What is the decision making leveraqe of the HACCP team leader?
- How does the system fit with the overall food safety control programme?
- Does the company have a food safety policy?
- Has the scope been clearly defined?
- How is the system structured?
HACCP plans examples