In order for you to have a successful HACCP program, you must have management support. That is because HACCP implementation requires not only additional resources, but a level of personal motivation, discipline and commitment that employees are unlikely to comply with unless it’s principles are constantly reinforced, communicated and practiced by those above them. Management can communicate their commitment to HACCP by establishing food safety policies and guidelines that they require everyone including themselves to follow. By providing the training, resources and infrastructure needed to keep food safe, they also send a strong message that they are serious about food safety.
The first step that management should take in establishing a HACCP system is to appoint a HACCP Coordinator to be in charge of the overall organization and management of the HACCP plan. This will be someone who has the technical and interpersonal skills, plus the knowledge to lead implementation of the plan. This person should be carefully selected due to the importance and multifaceted nature of this role. His or her responsibilities will include:
- Chairing HACCP team meetings
- Selecting key individuals to serve as trainers
- Writing standard operating procedures (SOP)
- Creating verification checklists
- Reviewing and approving Food safety records
- Conducting internal audits
- Determining source of food safety problems
- Making changes as needed to the HACCP plan
- Communicating the needs and progress of the HACCP plan to management
- Creating ad hoc committees as needed to address unique problems
The HACCP Coordinator will cooperate with management to select members of the HACCP team. This team will work with the HACCP Coordinator to develop, implement and manage the HACCP system. It’s important that the HACCP team represent various functions/departments in the food processing plant including quality assurance, production, sanitation, maintenance, warehouse, and product development. In this way the team will have a better knowledge of all the potential food hazards that may be encountered and how to deal with them. In very complex operations, the need for input from more departments and personnel may be needed. In this case instead of making the HACCP team too big, the HACCP Coordinator may appoint temporary ad hoc teams to address specific needs and have them report back to the HACCP team.
In small food operations, one person may wear multiple hats. In cases where the expertise does not exist in the company at all, you may need to employ a consultant or seek help through local experts available at a nearby college, university, local extension office, or trade association. If you use a consultant, make sure that they meet the following qualifications:
- Have practical experience in the food industry, preferably specific to your type of processing operation
- Demonstrate strong knowledge of microbiology, food hazards, foodborne illnesses, prerequisite programs and GMPs
- Demonstrate competence in hazard analysis
- Demonstrate ability to effectively communicate their knowledge
