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Anonymous users2024-02-16The HACCP team is an important step in establishing an HACCP plan to reduce the risk of critical control points being missed or certain operational processes being misunderstood.
Qualifications for the leader of the HACCP group:
x Practical work experience in food processing and production.
x Basic knowledge of microbiology and foodborne diseases.
x Scientific understanding of good environmental hygiene, good operating practices and industrial production.
xUnderstand the various hazards related to the company's products and the control measures.
x Understand the basics of food processing equipment.
x Ability to express and organize effectively to ensure that HACCP team members fully understand the HACCP program.
Composition of the HACCP Panel:
Taking into account the expertise required for the development of hazard analysis and HACCP plans, the establishment of HACCP teams requires personnel with specialized knowledge of products and processes and on-site personnel familiar with production;
Considering that the effective operation of the whole system requires the cooperation between various departments, the establishment of the HACCP team needs to include representatives from all major departments within the enterprise, including personnel from maintenance, production, hygiene, quality control, etc., as well as daily operations.
The main responsibilities of the HACCP team:
The HACCP team is responsible for setting prerequisites such as GMP and SSOP, formulating HACCP plans, and validating and implementing the HACCP system.
The HACCP group needs to be trained:
In order to ensure that the HACCP team members are fully up-to-date with the HACCP principles and can carry out the relevant activities effectively, it is important to train the HACCP team members.
Special personnel of the HACCP group: specialists.
Since hazard analysis needs to be supported by a large amount of professional technical information, enterprises often need to have experts who are familiar with the industry as the technical backing of hazard analysis. Such specialists can be both internal and external to the enterprise. Experts not only complete the technical work of hazard analysis, but also help companies verify the integrity of hazard analysis and HACCP programs.
The experts should be:
x Ability to perform hazard analysis correctly;
x identifies potential hazards and hazards that must be controlled.
x Recommended control methods, critical limits, monitoring, verification procedures, corrective actions;
x In the absence of important information, it can guide the company to carry out research work on the relevant HACCP program.
Confirm the HACCP plan.
Cooperation of the HACCP team with outside experts.
The HACCP team should actively work with experts, and at the same time, it should not rely on experts to develop HACCP plans. After all, foreign experts are familiar with the technical problems presented at the industry level, but any food company also has its own special conditions, processes and environment, and cannot apply a certain industry model once and for all, which is very unfavorable to the effective formulation and operation of the company's own HACCP plan. Agree with 0|Comments.
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