Good Hygiene Practices along the coffee chain Module

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 2 Module 4. 3 – Assemble the HACCP 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 3 Module 4. 3 – Assemble the HACCP 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 4 Module 4. 3 – Assemble the HACCP 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 5 Module 4. 3 – Assemble the HACCP 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 § § 6 Production Sanitation Quality assurance Maintenance / engineering Module 4. 3 – Assemble the HACCP 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 7 Module 4. 3 – Assemble the HACCP 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 8 Module 4. 3 – Assemble the HACCP 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 9 Module 4. 3 – Assemble the HACCP 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 10 Module 4. 3 – Assemble the HACCP Team – Task 1

Assigning responsibilities within the team § The team coordinator is charged with distributing the work and responsibilities among team members § Tasks include § § § 11 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 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 12 Module 4. 3 – Assemble the HACCP 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 13 Module 4. 3 – Assemble the HACCP Team – Task 1

Resources for HACCP study § Management must allocate the necessary resources for the HACCP study, which may include § § § 14 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 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 15 Module 4. 3 – Assemble the HACCP Team – Task 1