Week 25 HACCP Team & HACCP Training - We've Got SALSA Sussed
Week 25 HACCP Team & HACCP Training
Hi Everyone!
Prerequisites done!
Next stop, HACCP.
HACCP - Hazard Analysis and Critical Control Points.
A HACCP plan is one of the most important documents you will
need in your food business. HACCP assesses the food safety hazards in your
business, from the point when you receive the food at ‘Goods In’, to the point when
they leave your business at ‘Dispatch’ or ‘Delivery’ and everything in between.
HACCP is a legal requirement. All businesses producing
and handling food need to have a documented HACCP Plan.
A HACCP Plan is not just a document which is written and
sits on a shelf ready for audits and inspection. It needs to be fully
implemented into your business and all CCP’s and controls monitored and
recorded.
HACCP is one of those subjects with which a lot of people
require assistance. A lot of food producers are creative foodies, meaning that
HACCP is not always an area of expertise. If you have not come across HACCP, it
can be daunting. That is why professional help in writing your first HACCP, or
getting it to a SALSA standard, is advisable and an efficient way to ensure you
get it right first time.
HACCP Training is a really good first step. Start to get
your head around what HACCP means, the terminology and what is involved.
Whether you write it yourself, or gain professional to help in completing your
HACCP, ultimately you need to understand it, implement it, maintain it and
relay it in audits and inspections.
Let’s talk about the first two steps to make:
1.
HACCP Training
2.
HACCP Team
What’s coming next…
Week
26 HACCP Research, Scope, Use, Users, Product Descriptions
HACCP Team & Training - what do you need to show your
SALSA auditor?
Documented HACCP Team in your
HACCP Study
HACCP Training Certificates
CCP Procedures
Training Records with HACCP
& CCP Training signed off by trainee and trainer
HACCP Team
When starting your HACCP, you have
to define a named team within your business. This team have to be documented as
part of your HACCP Plan. Best Practice is to name each person, document the
training qualifications and experience that each have in the food industry.
Very often, for small businesses,
I see their consultant is also documented on the HACCP Plan, as the technical
expertise they can call upon if required, also being the person who was
involved in the development and writing of the HACCP Plan.
|
Job
Title |
Qualifications
& Experience |
|
|
Jon Chef |
Production Manager
|
Food industry experience since 2010. HACCP
Level 3 - 2018 |
|
Bob Safety |
Managing Director
Purchasing &
Supplier Approval |
Level 2 Award for Food Safety in Catering.
Food industry experience since 2010. HACCP Level 2 - 2019 |
|
Georgina Patch |
Good In & Dispatch Operative
|
HACCP Level 2 - 2019 |
|
Ruth Shaw |
Consultant
|
HACCP Level 4 - 2016. Level 4 Food Hygiene
2019. Food Industry Experience since 2003 |
The reason for documenting all of
this is so that you can show evidence of the expertise and experience of
everyone you have decided to involve in the HACCP.
The HACCP Team are the people who
need to carry out the Development of the new HACCP, Implementation, Monitoring,
Verification and Reviewing the HACCP in the future. Reviews have to be
completed Annually at the least, and also upon any changes. We will talk about
all of these elements of HACCP as we progress through the HACCP blogs.
A good HACCP Team has staff
members from different areas of the business. A multidisciplinary team. This is
beneficial to the team, so that they can bring their area of expertise, and
provide the challenges which their department experiences to the HACCP team, to
come up with the best solutions to ensure they are controlled effectively.
A Production Manager may not
understand the challenges of Purchasing and Supplier Approval and vice versa.
The Goods In Operative will have challenges that need to be fulfilled by the
Supplier Approval department. Production are at the heart of the process,
therefore integral to the HACCP Team and its success.
I know, some of you are saying,
but we are only a team of two or three…! My advice is you should all be
involved then! And for the one man/women bands out there, I am here to be part
of your team if you need me!
HACCP Training
HACCP Team members’ training,
needs to be of a higher level than non-HACCP Team members. However, all staff
should have at least basic HACCP awareness, which should include what CCP
controls are within your food business. There should always be at least one
HACCP trained person on site at any time when production is in operation.
The suggested HACCP Training is at
least a Level 2 HACCP qualification. Face-to-Face HACCP Training needs to be
carried out for one team member, who is deemed the HACCP lead for the company.
HACCP Level 2 is usually a 1-day
course. SALSA provide this course and is available to book on their website.
Many of the SALSA courses are bespoke to particular food categories, such as
Dairy, Distillery, Brewery and Food categories. Check them out on their website:
SALSA HACCP Courses
https://www.salsafood.co.uk/shared/index.php?p=17
Ruth Shaw Consultancy HACCP
Training
I provide HACCP Training which can
be applied to the HACCP Plans which are developed by myself for your business. I
also carry out the SALSA HACCP Training, which can be on a One-to-One basis, or
for a small team. Or Level 2 HACCP Training, the training links will be coming
to my New Website soon!
HACCP Level 3 is also really good.
Obviously, these training courses get more costly. However, they really are
worthwhile, valuable training courses. Level 3 HACCP is a 2-day course. Here
are some suggested Training Providers, which are tried and tested by me! I have
trained with both and can highly recommend:
Verner Wheelock
Adele Adams Associates
https://adeleadamsassociates.co.uk/
All HACCP training carried out needs
to be recorded on the staff training records, and Certificates (or copies of
them) saved on file too. Competency of training needs to be ‘Checked’ and ‘Signed
off’ too. See SALSA Sussed Week 1 Training, for all training requirements for
SALSA.
Basic HACCP Awareness Training
Basic HACCP Training can be
developed and carried out by you for your team. It must explain the basics, and
the Critical Control Points (CCP’s) for your business.
This training also needs to be
signed off on their training records, by staff and trainer. Competency ‘Checked’
and ‘Signed off’.
CCP Training
For all CCP’s (Critical Control
Points) which are defined in your HACCP Plan, you should have CCP Procedures
(we will go into detail about this in future blogs). These Procedures will be
used to train your staff members. Only staff members who are ‘trained’ on the
CCP Procedures are permitted to carry out the CCP monitoring checks.
CCP Training should be ‘refresher
trained’ annually, or upon any changes to the procedure. CCP Training should be
documented on training records, signed by staff and trainer. Competency ‘Checked’
and ‘Signed off’. You get the picture!
That’s it for now folks! Have a
good week! Dare I say it…. Christmas is coming…!
Be careful and stay safe!
Ruth
Ruthshawconsultingltd@gmail.com
07732
966 836
Comments
Post a Comment