International HACCP Alliance - Opinions / Experiences
Started by Erasmo, Jun 19 2008 05:41 PM
International HACCP Alliance courses, what is your opinion/experience?
Last year, I took a HACCP Alliance training course (3 days) (TAMU Center) because it is mandatory for auditing SQF.
Here are my comments for the training course.
-The HACCP Alliance was formed for the meat & poultry industry in USA and they sell training courses to all food sectors but focused only in the meat and poultry industry.
-It was included in our material the previous version of the Codex Alimentarius (1997) and not the actual (2003)
-When the trainers talked about the 21 CFR 110.110 (maximum levels of natural or unavoidable defects in foods for human use that present no health hazard) they talked about defects in food like “color”, “sizes”, “brown spots”, etc. and not about rodent hair, insect fragments, mold, etc. (which was the correct issue).
-About 40% of the time the trainers talked about bacteria, symptoms, etc. and only 60% of the time about the requirements of HACCP,
-The statistics about outbreaks were too old, (most recent from 2000)
-They did not talk about micotoxins and allergens (not common in the meat and poultry sector).
-They mentioned that the Food Safety system has to be “unlinked” of the QMS and all the quality issues, when the actual trend of all management systems it’s totally the opposite.
I’m not sure if all training courses of the HACCP Alliance are standardized, but for me, it wasn’t practical.
Last year, I took a HACCP Alliance training course (3 days) (TAMU Center) because it is mandatory for auditing SQF.
Here are my comments for the training course.
-The HACCP Alliance was formed for the meat & poultry industry in USA and they sell training courses to all food sectors but focused only in the meat and poultry industry.
-It was included in our material the previous version of the Codex Alimentarius (1997) and not the actual (2003)
-When the trainers talked about the 21 CFR 110.110 (maximum levels of natural or unavoidable defects in foods for human use that present no health hazard) they talked about defects in food like “color”, “sizes”, “brown spots”, etc. and not about rodent hair, insect fragments, mold, etc. (which was the correct issue).
-About 40% of the time the trainers talked about bacteria, symptoms, etc. and only 60% of the time about the requirements of HACCP,
-The statistics about outbreaks were too old, (most recent from 2000)
-They did not talk about micotoxins and allergens (not common in the meat and poultry sector).
-They mentioned that the Food Safety system has to be “unlinked” of the QMS and all the quality issues, when the actual trend of all management systems it’s totally the opposite.
I’m not sure if all training courses of the HACCP Alliance are standardized, but for me, it wasn’t practical.
Is IFSQN HACCP Training Accredited by the International HACCP Alliance?
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I wonder Erasmo did you provide feedback to the trainer or to the training company, either on the day or at a later date? I'm pleased you post your experience here, but I think they need to know and would welcome your valuable thoughts.
Regards,
Simon
Regards,
Simon
I wonder Erasmo did you provide feedback to the trainer or to the training company, either on the day or at a later date? I'm pleased you post your experience here, but I think they need to know and would welcome your valuable thoughts.
Regards,
Simon
Yes. I spoke to one of the trainers about all of my comments during the event (except for the first and 4th bullet).
Dear Erasmo,
I enjoyed yr comments.
Did they give you a certificate of attendance ?
Rgds / Charles.C
I enjoyed yr comments.
Did they give you a certificate of attendance ?
Rgds / Charles.C
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