14 replies to this topic

[sweetthang0286]

We are in the process of getting BRC Certified so we are double checking everything. On our HACCP Plan, we have had members leave the company so we had to appoint new ones. Do these members need to take a HACCP training so they are HACCP certified or do they just need HACCP knowledge? You may have already answered my question in a previous forum but I couldn't find it. Thanks for your help.

[Charles.C]

We are in the process of getting BRC Certified so we are double checking everything. On our HACCP Plan, we have had members leave the company so we had to appoint new ones. Do these members need to take a HACCP training so they are HACCP certified or do they just need HACCP knowledge? You may have already answered my question in a previous forum but I couldn't find it. Thanks for your help.

HACCP certified with respect to who, or what standard ???

I suppose the obvious question is whether the departed members were required to take training or not ?. Or perhaps you don't know that ?

Rgds / Charles.C

[Lexter Cruz]

sweetthang0286, on 25 July 2012 - 08:22 PM, said:

We are in the process of getting BRC Certified so we are double checking everything. On our HACCP Plan, we have had members leave the company so we had to appoint new ones. Do these members need to take a HACCP training so they are HACCP certified or do they just need HACCP knowledge? You may have already answered my question in a previous forum but I couldn't find it. Thanks for your help.

Hi,
Just to clear with, are you asking if they need to be trained by the third party or just in house training? Try to read ISO 22000:2005 clause 5.5 and clause 6.2.1

Factory Hygienist

[Rosemary4]

I am a HACCP team leader and undertook the level 3 training last year. We had a newcomer to the team and at our annual HACCP meeting I went through a prepared training sheet with them. This explained what HACCP was about etc. I called it refresher training. That was their training and that satisfied our BRC auditor.

[sweetthang0286]

I am a HACCP team leader and undertook the level 3 training last year. We had a newcomer to the team and at our annual HACCP meeting I went through a prepared training sheet with them. This explained what HACCP was about etc. I called it refresher training. That was their training and that satisfied our BRC auditor.

Thanks so much Rosemary. This helped a lot. Would you be willing to share the training sheet? If not, I completely understand.

[George @ Safefood 360°]

The BRC does not specifically call for the Team Leader or members of the HACCP team to undergo certified HACCP training. it calls for the team leader to have 'in-depth knowledge of HACCP' and be able to demonstrate 'competence and experience'.

Of course, a certified training course may be the easiest way to demonstrate in-depth knowledge, competence and experience but it is not essential if you can demonstrate these requirements in other ways.

Team members are required to have 'specific knowledge' of HACCP and 'relevant knowledge' of the process. Again certified training is not mandatory.

G

[Marshenko]

We are in the process of getting BRC Certified so we are double checking everything. On our HACCP Plan, we have had members leave the company so we had to appoint new ones. Do these members need to take a HACCP training so they are HACCP certified or do they just need HACCP knowledge? You may have already answered my question in a previous forum but I couldn't find it. Thanks for your help.

Hey,

It looks like the University of Georgia is doing an introductory HACCP course for meat/poultry in September. Might be something you'd want to look into:

http://www.caes.uga....opCalendar.html

[Scotty]

The attached is a basic presentation to HACCP directed towards Seafood industry. Principles are the same and slides can be adjusted for your own use.

This was used a few years ago (for BRC v5) at the site I was working at when there was a change in personnel, giving 'newbies' a basic understanding of HACCP and related principles.
Later on, specific training to intermediated level was conducted for department supervisors/managers.

Hope this helps

Regards

Attached Files

•  Introduction_to_HACCP_V1.ppt   832KB   361 downloads

[Wine Gum]

Thanks a lot scotty

[Charles.C]

Dear Scotty,

Thks for the interesting document. I liked the presentation of basic concepts but IMO the text does contain a variety of questionable statements, presumably in an attempt to offer simple criteria to the intended target audience. For example, one very dubious safety generalisation on slide 14. Considering it was used for BRC, rather surprised to see no specific mention of Prerequisite or Risk Asessment. Or Critical Limits. (Maybe dictated by the 1998 regulations mentioned)

I also found a bunch of similar criticisms towards the SQF 2000 official standard so maybe it’s just me (mea culpa ). Thanks again for opportunity to see the document.

Rgds / Charles.C

[GMO]

Ideally for BRC purposes I would suggest Level 3/4 for the team leader and level 2/3 for the team but as long as there is someone in the team who has at least level 3 and the remainder of the team have some kind of internal HACCP training then that would be fine.

Perhaps the question should be though what level of training / experience is effective? IMO Level 3 or 4 is fine for the team leader, preferably level 4 if you're starting from scratch. The key thing is that you have enough experience of how to set up a HACCP plan and keep other people on track. For the rest of the team, commitment is more important than training IME.

[Turkey]

We are in the process of getting BRC Certified so we are double checking everything. On our HACCP Plan, we have had members leave the company so we had to appoint new ones. Do these members need to take a HACCP training so they are HACCP certified or do they just need HACCP knowledge? You may have already answered my question in a previous forum but I couldn't find it. Thanks for your help.

We have just completed our 4th BRC audit. As far as HACCP training goes; the auditor is going to want to see that all team members for monitoring activities have been HACCP trained. They are also going to want to see that these individuals are receiving ongoing training as well. I would also reccommend that if you have any team members that step in to fill HACCP monitor position when the regular team member is absent from work be trained too. The auditor will pull HACCP records and ask to see that persons training. So you dont want to get caught if Joe filled in for Bill one day in August and that is the record that the auditor pulls. We have an initial training that covers the seven basic principles and describes how HACCP is used in our plant, we continue with HACCP training on a quarterly basis. All of this traing can be done in house by someone competent (HACCP certified) to train.

All of the members of our HACCP Team are certified. We actually hold certification training every two years and most of our Supervisors,Managers and key hourly team members are certified.

[Xanthia]

I've watched the training presentation, very complete for team members

[blanemasa]

nice ppt scotty

[trubertq]

The instruction I have been given by various auditors is that All HACCP team members require certified HACCP training. Team leader to level 6 ( Ireland , I think this equates to level 4 in UK). Operators responsible for CCPs must have documented training for their CCP, to the specific SOP, but no-one has ever required that they have HACCP training.