Hazard Analysis Critical Control Point (HACCP) is an important food safety tool that is managed by team members in the Food Manufactuting and Hospitality, Restaurant industry. Therefore HACCP team members have roles and responsibilities in reducing food safety hazards in the food industry; with a HACCP plan.
As we know ISO 22000 is integrated with HACCP principles. Therefore Food Safety Team Members implementing HACCP observe Critical Control Points. (CCPs) in their food processing. This is achieved after thorough training in HACCP.
Roles of HACCP Team Members
Food Safety Team Lead (FSTL)
FSTL is responsible for implementing and maintaining the HACCP food safety management system.
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- Responsible to take correction & corrective action in case of deviation for the non-conformities.(NCs). Control the operations and provide safe food to customers.
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- The person in charge (PIC) of the company deal with municipality inspection, certification audits, surveillance audits, and customer audits or inspection.
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- Responsible for communicating the food safety policy, objectives, procedures, and food safety information in the company.
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- Review of food safety policy, objectives and food safety management system at regular intervals.
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- Overall responsibility for product safety.
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- Follow up on customer complaints, and approval of final decisions.
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- Responsible for product recall.
- Responsible for conducting the management review meeting to assess the effectiveness of the food safety management system.
Food Safety Officer(FSO) or Quality Controller (QC)
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- Implementation of sanitary and hygiene conditions during the food production and food packing of products.
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- Conduct internal audit as per schedule.
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- Checking daily reports for further improvement and taking corrective action if necessary.
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- Responsible for implementing & updating FSMS.
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- Coordination with third parties like labs, certification, regulatory authorities, etc.
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- Internal verification of day-to-day activities.
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- Responsible for product quality & safety and for maintaining hygiene conditions.
Production Manager - HACCP Tem Members
Responsible for the entire production process/operations in the industry as per HACCP Principles.
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- Responsible for implementing & updating of FSMS system.
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- Overall responsibility to assemble team members periodically for meetings to discuss the issues related to the FSMS system.
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- Maintenance of daily production report.
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- Planning out production, and arrangements of production as per the approved orders.
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- Overall responsibility for initiating corrective action in the event of product conformance.
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- Managing the production staff to ensure a smooth production process.
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- Responsible for getting or recovering all the documents required per the company’s specifications from the suppliers.
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- Planning and scheduling production based on purchase orders.
Production Supervisor
- Assist the production manager in production planning and duty allocation of personnel for production.
- Responsible for quality and quantity of production planned during the shift.
- Assist the team leader in conducting vendor assessments, quality issues, etc.
- Responsible for taking necessary corrective action in case of deviation of CCP.
- Direct responsibility for product identification and traceability.
Human Resource In Charge (HR - Food Industry)
- Provide support to supervisors and staff to develop the skills and capabilities of staff based on the HACCP system.
- Ensure those accurate job descriptions are in place to meet HACCP needs.
- Provide advice and assistance when conducting staff performance evaluations.
- Identify training and development opportunities.
- Organize staff training sessions in HACCP.
- Investigate and understand causes for staff absences.
- Coordinate staff recruitment and selection process in order to ensure a timely organized and comprehensive procedure is used to hire staff.
- Develop and implement a human resources plan and personnel management policies.
- Provide advice and assistance to staff and management on pay and benefits systems.
- Maintain the minutes of general meetings, food safety meetings, and management review meetings.
- Maintain the health care of the staff.
Purchasing in Charge
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- Support the team leader in the implementation and maintenance of the food safety management system, policies, and procedures.
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- Collect the HACCP or ISO, BRCGS, IQF, SQF food Safety certificate from the food suppliers.
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- Conduct the supplier Audit -evaluation using the supplier evaluation questionnaire; maintain the list of approved suppliers, purchasing the product as per the customer and legal requirements.
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- Responsible for the communication of food safety information to the supplier.
Author: Meera Jacob
A Food Safety Officer and Food Technologist in nature. Auditing and observing food safety systems is a prior interest. Writing and describing my experience is another passion. The food Industry is a diverse area with food safety as its prime focus to flourish. And that makes me more enthusiastic to work on various Non-Conformances and Risk Analysis. Happy Food Safetying to all Food Safety Professionals !!!
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