8.1.5 The HACCP team
Team composition:
When selecting the team, the coordinator should focus on:
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Person who will be involved in hazard identification
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Person who will be involved in determination of critical control points
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Person who will monitor CCPs
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Person who will verify operations at critical control points
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Person who will examine samples and perform verifications procedures
Knowledge required:
Selected personnel should have a basic understanding of:
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Technology and equipment used on the processing lines
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Practical aspects of the food operations,the flow and technology of the process
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Applied aspects of food microbiology and HACCP principles and techniques
Product description:
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Product name (common name) or group of product names (the grouping of like products is acceptable as long as all hazards are addressed)
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Important end-product characteristics: properties or characteristics of food under review those are required to ensure its safety (e.g. aw, pH, preservatives)
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How the product is to be used (i.e. ready to-eat, further processing required, heated prior to consumption)
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Type of package, including packaging material and packaging conditions (e.g. Modified atmosphere)
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Shelf-life, including storage temperature and humidity if applicable
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Where the product will be sold ( e.g. Retail, institutions, further processing)
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Labelling instructions (e.g. Handling & usage instructions)
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Special distribution control ( e.g. Shipping conditions)
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Last modified: Saturday, 24 December 2011, 11:58 AM