Not sure how different countries HACCP prerequisites are set up but............
In Canada we have a prerequisite D 1.2.1 that requires that we list all employee positions that require technical training. Recent government inspection brought this up to me but did not elaborate on who should be on the list. So I ask my fellow network cohorts what they would list.
Currently I have on my list the HACCP Coordinator (me), any personnel that work with CCP's, maintenance, electrical and steam personnel.
Anyone that requires a license/certification/or skills training. But how far do you go?
Advice will be appreiciated
Hi Jim, From CFIA Food Safety Enhancement Program Manual D.1.2 Technical Training RequirementsD.1.2.1 The establishment has and implements a documented Technical Training Program which includes but is not limited to:
The prerequisite programs - 7 prerequisite programs are prescribed:
A Premises (see section 188.8.131.52)
B Transportation, Purchasing/Receiving/Shipping and Storage (see section 184.108.40.206)
C Equipment (see section 220.127.116.11)
D Personnel (see section 18.104.22.168)
E Sanitation and Pest Control (see section 22.214.171.124)
F Recall (see section 126.96.36.199)
G Operational Prerequisite Programs (see 188.8.131.52)
Allergens, Nutrients, Food Additives and Processing Aids
The CCP(s), if applicable;
The process control(s), if applicable;
Any additional external technical training that is necessary to ensure current knowledge of equipment and process technology (e.g., licenses/certification required to operate equipment - pasteurizer operator's certification / retort operator's certification);
A list of employee positions who must receive the training - Designated employees involved in the delivery of procedures developed in response to the prerequisite programs requirements, CCPs, and process controls
So your list should be based on staff who deliver controls related to your prerequisite programs, CCPs, and process controls (George has given some examples, I would add Maintenance staff plus as you have indicated there is a requirement for at least one member of the HACCP Team to be knowledgeable/trained)
Edited by Tony-C, 13 January 2013 - 04:28 AM.