Freezing Technology

8.1.5 The HACCP team

Team composition:

When selecting the team, the coordinator should focus on:

• Person who will be involved in hazard identification
• Person who will be involved in determination of critical control points
• Person who will monitor CCPs
• Person who will verify operations at critical control points
• Person who will examine samples and perform verifications procedures

Knowledge required:

Selected personnel should have a basic understanding of:

• Technology and equipment used on the processing lines
• Practical aspects of the food operations,the flow and technology of the process
• Applied aspects of food microbiology and HACCP principles and techniques

Product description:

1. Product name (common name) or group of product names (the grouping of like products is acceptable as long as all hazards are addressed)
2. Important end-product characteristics: properties or characteristics of food under review those are required to ensure its safety (e.g. a_w, pH, preservatives)
3. How the product is to be used (i.e. ready to-eat, further processing required, heated prior to consumption)
4. Type of package, including packaging material and packaging conditions (e.g. Modified atmosphere)
5. Shelf-life, including storage temperature and humidity if applicable
6. Where the product will be sold ( e.g. Retail, institutions, further processing)
7. Labelling instructions (e.g. Handling & usage instructions)
8. Special distribution control ( e.g. Shipping conditions)