HACCP team

When selecting personnel for the HACCP team, the first thing I will look for is if they are competent and
well-trained. Each member of the HACCP team must understand their position and have received proper
training. The team should be multidisciplinary in nature. The HACCP team should comprise
representatives from all aspects of the organization, including manufacturing, cleaning, maintenance,
management, packaging, stores, customer service, and supply management. At the very least, all team
members should be familiar with HACCP and food safety. Members of the team should be able to detect
and analyze food safety concerns, plan and execute appropriate control measures, and investigate and
report nonconformances.