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Must the HACCP Team Leader be a permanent member of staff?


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#26 Tony-C

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Posted 11 August 2010 - 02:22 AM

Dear Sirs,

On the other hand, in Turkey, New food law (5996 number) which was issued on the 13th June 2010. Safety team leader will be the member of the management and have at least four year university degree of food hygiene.

Best Regards
Vecdi Karacaoğlu
nevgrup.com.tr


Hi Vecdi,

This really sounds like someone has been a bit over zealous with the legislation in Turkey. Where can we find a copy of this legislation?

Regards,

Tony
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#27 GMO

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Posted 11 August 2010 - 06:39 AM

Hi Vecdi,

This really sounds like someone has been a bit over zealous with the legislation in Turkey. Where can we find a copy of this legislation?

Regards,

Tony



It also implies the FSTL should be the HACCP expert; as I said earlier, there are strong arguments that this should not be the case. Also there aren't that many people in the UK who are the HACCP "expert" on their team who have level 4 HACCP let alone a 4 year degree. I would also argue my HACCP knowledge is better after having done HACCP levels 2, 3 and 4 and worked in it for 8 years than a recent graduate who has done some HACCP as part of their degree.
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#28 Tony-C

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Posted 11 August 2010 - 08:01 AM

I would also argue my HACCP knowledge is better after having done HACCP levels 2, 3 and 4 and worked in it for 8 years than a recent graduate who has done some HACCP as part of their degree.


Indeed one of the strengths of a HACCP team is knowledge and experience. A historical knowledge of the plant, problems encountered and complaints will be of benefit when conducting a Hazard Analysis. In fact ISO 22000 requires the Food Safety Team to have "knowledge and experience":

6.2.1 Human Resources General
The food safety team ............. shall be competent and shall have appropriate education, training, skills and experience.
7.3.2 Food Safety Team
The food safety team shall have a combination of multi-disciplinary knowledge and experience..........................
Records shall be maintained that demonstrate that the food safety team has the required knowledge and experience.


Regards,

Tony


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#29 vecdika

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Posted 11 August 2010 - 11:57 AM

Dear Tony,

You can find the new food law; No-5996 at below internet adres but it is in Turkish,

http://www.zmo.org.t...3d86cf2a_ek.doc

The title of this law is “Veterinary Employments, Plant Health, Food and Feed Law”

Article 22.(7) is explain the responsibilities of food and feed businesses and Annex 1 explain the which faculties deparment degree will be the food safety authority of businesses (FSTL) towards the third persons.

Best regards
Vecdi Karacaoğlu
www.nevgrup.com.tr


Edited by vecdika, 11 August 2010 - 11:59 AM.

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#30 Tony-C

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Posted 11 August 2010 - 02:24 PM

Dear Tony,

You can find the new food law; No-5996 at below internet adres but it is in Turkish,

http://www.zmo.org.t...3d86cf2a_ek.doc

The title of this law is “Veterinary Employments, Plant Health, Food and Feed Law”

Article 22.(7) is explain the responsibilities of food and feed businesses and Annex 1 explain the which faculties deparment degree will be the food safety authority of businesses (FSTL) towards the third persons.

Best regards
Vecdi Karacaoğlu
www.nevgrup.com.tr


Thank you Vecdi,

A rough translation of some of the relevant parts:

Article 22
(7) food and feed businesses specified in annex 1, job training related to the topic by license must run at least one employee.
ADDITIONAL-1 FOOD AND FEED BUSINESSES THAT NEED TO RUN THE PRODUCTION COMPANIES, AND ENTERPRISES BY STAFF WILL WORK WITH MEMBERS OF THE PROFESSION A.
Food-producing Businesses Occupational Titles Businesses that produce alcoholic beverages, Food engineer, chemical engineer, agricultural engineer (food part) chemist


Interesting stuff Posted Image

Does the license referred to in 22.7 actually means a recognised qualification?
Secondly can you be a member of a profession without having a degree?

Regards,

Tony



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#31 vecdika

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Posted 11 August 2010 - 04:31 PM

Dear Tony,
Yes.,it means a recognised qualification. For examples; Veterinarian, Agriculture Engineer, Chemical Engineer, Food Engineer
All above professions must be member of their chambers. Otherwise official inspector don’t verify(validate) the person who have a responsibility of Food Safety towards the third persons (for example; The Ministry of Agricultıre and Rural Affairs as a third person)
Best Regards
Vecdi Karacaoğlu
www.nevgrup.com.tr


Edited by vecdika, 11 August 2010 - 04:54 PM.

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#32 Tony-C

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Posted 11 August 2010 - 05:02 PM

Dear Tony,
Yes.,it means a recognised qualification. For examples; Veterinarian, Agriculture Engineer, Chemical Engineer, Food Engineer
All above professions must be member of their chambers. Otherwise official inspector don’t verify(validate) the person who have a responsibility of Food Safety towards the third persons (for example; The Ministry of Agricultıre and Rural Affairs as a third person)
Best Regards
Vecdi Karacaoğlu
www.nevgrup.com.tr


Thank you Vecdi

Sounds very stringent.

Kind regards,

Tony
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#33 Modarres

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Posted 26 September 2010 - 04:34 PM

Are all food business top managements who belong to the member countries of WTO, in the world who implement HACCP(CAC) or ISO 22000:2005 food safety systems. charged with the full employment or permenant staff of the representative of management to be assigned.?



Hi! according to ISO 22004, clause 5.5, The FS team leader .... should be a member of organization this means every body, weather perennial or temporary who is a member of organization, could be FSTL.

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Best Regards,
Modarres




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