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Assemble The HACCP Team - Task 1: Good Hygiene Practices Along The Coffee Chain

This document discusses assembling an effective HACCP (Hazard Analysis and Critical Control Points) team. It emphasizes that management commitment is essential for developing a successful HACCP plan. The HACCP team should include representatives from relevant departments and have the right expertise. The team coordinator assigns responsibilities and ensures the team works efficiently to identify hazards, control points, monitoring procedures, and verification methods. Management must provide necessary resources like time, training, documents, and laboratories.

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Margerie Vicente
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Download as PPT, PDF, TXT or read online on Scribd
102 views

Assemble The HACCP Team - Task 1: Good Hygiene Practices Along The Coffee Chain

This document discusses assembling an effective HACCP (Hazard Analysis and Critical Control Points) team. It emphasizes that management commitment is essential for developing a successful HACCP plan. The HACCP team should include representatives from relevant departments and have the right expertise. The team coordinator assigns responsibilities and ensures the team works efficiently to identify hazards, control points, monitoring procedures, and verification methods. Management must provide necessary resources like time, training, documents, and laboratories.

Uploaded by

Margerie Vicente
Copyright
© © All Rights Reserved
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Good Hygiene Practices along the coffee chain

Module 4.3

Assemble the HACCP Team –


Task 1
Objective and contents

 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

Module 4.3 – Assemble the HACCP


Slide 2 Team – Task 1
Introducing HACCP

 Key messages
 Management commitment is required if a
HACCP plan is to be successfully developed
 Availability of appropriate expertise and
resources must be assured

Module 4.3 – Assemble the HACCP


Slide 3 Team – Task 1
Initiating HACCP plan development

 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

Module 4.3 – Assemble the HACCP


Slide 4 Team – Task 1
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


Slide 5 Team – Task 1
Selecting the HACCP team

 The right blend of expertise and experience is


important
 Team members should represent all
departments of the enterprise
 Production
 Sanitation
 Quality assurance
 Maintenance / engineering

Module 4.3 – Assemble the HACCP


Slide 6 Team – Task 1
Knowledge required

 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

Module 4.3 – Assemble the HACCP


Slide 7 Team – Task 1
The case of small enterprises

 One person may fulfil more than one


role within the HACCP team
 Availability of external technical support
is important

Module 4.3 – Assemble the HACCP


Slide 8 Team – Task 1
Forming the team – practical considerations

 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

Module 4.3 – Assemble the HACCP


Slide 9 Team – Task 1
Starting the HACCP plan

 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

Module 4.3 – Assemble the HACCP


Slide 10 Team – Task 1
Assigning responsibilities within the team

 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

Module 4.3 – Assemble the HACCP


Slide 11 Team – Task 1
Meetings of the HACCP team

 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

Module 4.3 – Assemble the HACCP


Slide 12 Team – Task 1
Meetings of the HACCP team

 Meetings should be chaired by team


coordinator
 Team members should be encouraged to freely
express their ideas during meetings

Module 4.3 – Assemble the HACCP


Slide 13 Team – Task 1
Resources for HACCP study

 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

Module 4.3 – Assemble the HACCP


Slide 14 Team – Task 1
Summary

 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

Module 4.3 – Assemble the HACCP


Slide 15 Team – Task 1

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