Assemble the HACCP Team – Task 1

1. Module 4.3 Assemble the HACCP Team – Task 1

2. Objective To make trainees aware of the main considerations in establishing a HACCP team Contents Pre-conditions for a successful HACCP system Forming the HACCP team Functioning of the HACCP team Objective and contents Module 4.3 – Assemble the HACCP Team – Task 1

3. Key messages Management commitment is required if a HACCP plan is to be successfully developed Availability of appropriate expertise and resources must be assured Introducing HACCP Module 4.3 – Assemble the HACCP Team – Task 1

4. Full commitment of management at all levels is required before starting There should be an explicit statement of the intention of management All personnel must be committed to the implementation of HACCP Initiating HACCP plan development Module 4.3 – Assemble the HACCP Team – Task 1

5. Coordinating HACCP plan development A project coordinator is required to: • Select the team responsible for developing the HACCP plan • Represent the team before management • Assign responsibilities to team members • Coordinate the work of the team Module 4.3 – Assemble the HACCP Team – Task 1

6. The right blend of expertise and experience is important Team members should represent all departments of the enterprise Production Sanitation Quality assurance Maintenance / engineering Selecting the HACCP team Module 4.3 – Assemble the HACCP Team – Task 1

7. Applied aspects of food microbiology The science and technology of the process Technology and equipment used on the processing lines Practical aspects of unit operations and process flow HACCP principles and techniques Knowledge required Module 4.3 – Assemble the HACCP Team – Task 1

8. One person may fulfil more than one role within the HACCP team Availability of external technical support is important The case of small enterprises Module 4.3 – Assemble the HACCP Team – Task 1

9. One of the first tasks of the HACCP team is to define the scope of the HACCP plan Limit the study to specific product or process Define the part of the food chain to be studied A time line and clear goals should be set for work Forming the team – practical considerations Module 4.3 – Assemble the HACCP Team – Task 1

10. Team should include personnel involved in the daily processing activities Familiarity with specific variability and limitations of operations Fosters a sense of ownership Complete reliance on outside experts is not recommended Team should not be too large (~ 6) - additional people may be temporarily co-opted for specific tasks Starting the HACCP plan Module 4.3 – Assemble the HACCP Team – Task 1

11. The team coordinator is charged with distributing the work and responsibilities among team members Tasks include Hazard identification Determination of CCPs Monitoring of CCPs Verification of operations at CCPs Examination of samples and performance of verification procedures Assigning responsibilities within the team Module 4.3 – Assemble the HACCP Team – Task 1

12. The required number of meetings depends on the complexity and magnitude of operations Meetings should have clear objectives, planned agenda and fixed duration The frequency of meetings should be High enough to maintain momentum Low enough to allow for adequate progress in the interval Meetings of the HACCP team Module 4.3 – Assemble the HACCP Team – Task 1

13. Meetings should be chaired by team coordinator Team members should be encouraged to freely express their ideas during meetings Meetings of the HACCP team Module 4.3 – Assemble the HACCP Team – Task 1

14. Management must allocate the necessary resources for the HACCP study, which may include Time for team meetings Costs of any initial training required Necessary documents Access to analytical laboratories Access to information resources as necessary Resources for HACCP study Module 4.3 – Assemble the HACCP Team – Task 1

15. Management must provide explicit and tangible support to developing a HACCP plan The HACCP team must be carefully selected to ensure Appropriate blend of knowledge and experience Smooth functioning of the team Commitment to implementing the plan Summary Module 4.3 – Assemble the HACCP Team – Task 1