Setting up a HACCP System for Food Products
February 2, 2010 - 10:36 am
In order to set up a Hazard Analysis and Critical Control Point or HACCP system a core multidisciplinary team should be established. Any HACCP team is normally supplemented by other staff when specific areas or products are being analysed. The HACCP team should have knowledge and experience of HACCP, Products, the Process, the Equipment, and Food Safety Hazards. A HACCP team should have a team leader who is able to demonstrate competence in the understanding of HACCP principles and their application. Key personnel identified as HACCP team members should be HACCP trained and have appropriate experience. Some organisations use expert external assistance to aid the HACCP team.