4 replies to this topic

[Erasmo]

A few days ago I was visiting a Glass Bottle Factory (for beers and soft drinks). I was impressed about how fast they understand the requirements... and their knowledge about food science was really limited in the beggining. They quickly understand how to integrate the requirements in their ISO-9001 manual, they understand easily the difference between validation, monitoring and verification, and they also were impressed about the control measures related to food safety that they have been implemented yet according to the standard. They are still working on the implementation but this is one of the best Food Safety System that I ever see.

Well, this is one of the reasons that HACCP is a "team work method", Food Science experts are not enough.

[Tony-C]

Hi Erasmo

That's good to hear. Who was the company?

Regards,

Tony

[Simon]

Well, this is one of the reasons that HACCP is a "team work method", Food Science experts are not enough.

Totally agree. If you want HACCP / Safe food system implemented effectively at the front line you need the commitment of production and engineering and even sales and purchasing; therefore the only way is to involve everyone. It cannot succeed if run as a ‘bolt on’ – it must be at the heart of the business.

Regards,
Simon

[a_andhika]

Dear Erasmo,

Splendid, I think it's a very good role model. Question: How did they do that? The chance of getting full-hearted people on HACCP Team is what, a million to one? There must be some "secret recipe" to make all members have the same vision (plus, they only have limited background about food science).

I would love to learn how did they managed to become a great team like that.


Regards,


Arya

[Erasmo]

Dear Erasmo,

Splendid, I think it's a very good role model. Question: How did they do that? The chance of getting full-hearted people on HACCP Team is what, a million to one? There must be some "secret recipe" to make all members have the same vision (plus, they only have limited background about food science).

I would love to learn how did they managed to become a great team like that.


Regards,


Arya

I think the key was:
1.- a robust QMS based in ISO-9001
2.- they didn't use the CODEX desicion tree (they didn't know the document in the beggining); they use the ISO/TS-22004 desition tree that is based in identified hazards instead of phases of the process - that really hepls!
3.- a requirement for food safety team members: the ability to work in team.

Saludos.