Good Hygiene Practices along the coffee chain

Module 4.3

Assemble the HACCP Team –

Task 1
 Objective and contents

 Objective
 To make trainees aware of the main
considerations in establishing a HACCP team
 Contents
 Pre-conditions for a successful HACCP
system
 Forming the HACCP team
 Functioning of the HACCP team

Module 4.3 – Assemble the HACCP

Slide 2 Team – Task 1
 Introducing HACCP

 Key messages
 Management commitment is required if a
HACCP plan is to be successfully developed
 Availability of appropriate expertise and
resources must be assured

Module 4.3 – Assemble the HACCP

Slide 3 Team – Task 1
 Initiating HACCP plan development

 Full commitment of management at all levels is

required before starting
 There should be an explicit statement of the
intention of management
 All personnel must be committed to the
implementation of HACCP

Module 4.3 – Assemble the HACCP

Slide 4 Team – Task 1
 Coordinating HACCP plan development

A project coordinator is required to:

 Select the team responsible for developing the

HACCP plan
 Represent the team before management
 Assign responsibilities to team members
 Coordinate the work of the team

Module 4.3 – Assemble the HACCP

Slide 5 Team – Task 1
 Selecting the HACCP team

 The right blend of expertise and experience is

important
 Team members should represent all
departments of the enterprise
 Production
 Sanitation
 Quality assurance
 Maintenance / engineering

Module 4.3 – Assemble the HACCP

Slide 6 Team – Task 1
 Knowledge required

 Applied aspects of food microbiology

 The science and technology of the process
 Technology and equipment used on the
processing lines
 Practical aspects of unit operations and process
flow
 HACCP principles and techniques

Module 4.3 – Assemble the HACCP

Slide 7 Team – Task 1
 The case of small enterprises

 One person may fulfil more than one

role within the HACCP team
 Availability of external technical support
is important

Module 4.3 – Assemble the HACCP

Slide 8 Team – Task 1
 Forming the team – practical considerations

 One of the first tasks of the HACCP team

is to define the scope of the HACCP plan
 Limit the study to specific product or
process
 Define the part of the food chain to be
studied
 A time line and clear goals should be set
for work

Module 4.3 – Assemble the HACCP

Slide 9 Team – Task 1
 Starting the HACCP plan

 Team should include personnel involved in the

daily processing activities
 Familiarity with specific variability and limitations
of operations
 Fosters a sense of ownership
 Complete reliance on outside experts is not
recommended
 Team should not be too large (~ 6) - additional
people may be temporarily co-opted for
specific tasks

Module 4.3 – Assemble the HACCP

Slide 10 Team – Task 1
 Assigning responsibilities within the team

 The team coordinator is charged with

distributing the work and responsibilities
among team members
 Tasks include
 Hazard identification
 Determination of CCPs
 Monitoring of CCPs
 Verification of operations at CCPs
 Examination of samples and performance of
verification procedures

Module 4.3 – Assemble the HACCP

Slide 11 Team – Task 1
 Meetings of the HACCP team

 The required number of meetings depends on

the complexity and magnitude of operations
 Meetings should have clear objectives, planned
agenda and fixed duration
 The frequency of meetings should be
 High enough to maintain momentum
 Low enough to allow for adequate progress in the
interval

Module 4.3 – Assemble the HACCP

Slide 12 Team – Task 1
 Meetings of the HACCP team

 Meetings should be chaired by team

coordinator
 Team members should be encouraged to freely
express their ideas during meetings

Module 4.3 – Assemble the HACCP

Slide 13 Team – Task 1
 Resources for HACCP study

 Management must allocate the necessary

resources for the HACCP study, which may
include
 Time for team meetings
 Costs of any initial training required
 Necessary documents
 Access to analytical laboratories
 Access to information resources as necessary

Module 4.3 – Assemble the HACCP

Slide 14 Team – Task 1
 Summary

 Management must provide explicit and tangible

support to developing a HACCP plan
 The HACCP team must be carefully selected to
ensure
 Appropriate blend of knowledge and experience
 Smooth functioning of the team
 Commitment to implementing the plan

Module 4.3 – Assemble the HACCP

Slide 15 Team – Task 1