ASSEMBLE A HACCP TEAM

A company wishing to implement a HACCP system should ensure that the appropriate product specific knowledge and expertise is available for  the development of an effective HACCP plan.

The company should also understand that the implementation of a HACCP system requires a whole-company, team approach. It is not  possible for one person alone to implement such a system. The HACCP team should be multidisciplinary, and include a motivated executive-  level management member, capable of ensuring the necessary funding and overall company determination to ensure successful HACCP  implementation.

The HACCP team will also require a Team Leader. It may be possible that within an organization, a well-trained individual, with access to  HACCP literature and HACCP guidance (including sector-specific HACCP guides), will be able to lead the HACCP implementation team.  However, in the absence of a suitably informed and capable in-house individual, a HACCP implementation consultant should be employed,  whose role will be to:

 

•  train a HACCP team leader;
•  train the HACCP team;
•  guide the design and implementation of a

 

HACCP SYSTEM

 

The team should include experts covering all specific knowledge appropriate to the product under consideration, its production/ manufacture,  storage, distribution, and its consumption and associated potential hazards. The team may include multidisciplinary specialists:

 

•  who understand the biological, chemical or physical hazards connected with a particular product group;
•  who have responsibility for, or are closely involved with, the technical process of producing/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. Optimally, a multidisciplinary team will be assembled on-site. However, where the required expertise is not  available on  site, the team should be assisted by specialists who will help it solve difficulties, including assessment and control of critical  points. Sources of  expertise will include: trade and industry associations, independent experts and regulatory authorities.

The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved and which process  of  the business and the general classes of hazards are to be addressed (biological, chemical and physical).