11 replies to this topic

[SFC]

Hi,

I'm new over here and I wanted to ask a question. So here goes:

I'm a graduate in electrical engineering and I work as a QMS manager in a beverage industry. Am I the correct person to be appointed as a HACCP Team Leader?

Thanks

[Mr. Incognito]

Hello SFC,

Before I start I'd like to say I've been to Malta about 6 times and I loved it. My favorite tie I have I bought in Malta and I wish I had bought 10 more of them

Ok Back to the topic at hand.

Typically what I have seen in my whole 2 plants of experience the Quality Manager is typically the HACCP leader. I am Co-Leader with my Quality Manager because I'm in charge of Food Safety in the plant where I work now. But no specific position has to be the HACCP leader.

All it takes is getting your HACCP training and certification.

Good Luck.

[Shyguy77]

I would have to agree with MerleW. I've worked in the vegetable processing industry for the last 12 years and typically its always the Quality Manager that is the HACCP team leader.

[George @ Safefood 360°]

Every situation is different and strictly speaking there is no particular reason why you shouldn't be the HACCP team leader, however, the various food safety standards do have specific requirements to be met by the team leader such as...

BRC - "The team leader shall have an in-depth knowledge of HACCP and be able to demonstrate competence and experience."


Tesco Technical Standard - "At least one member of the team has completed a recognised qualification in Advanced HACCP".


IFS - "Those responsible for the development and maintenance of the HACCP system shall have an internal team leader and shall have received adequate training in the application of the HACCP principles."


In short would appear that if you have received adequate and in some case recognised training there is no reason why you cannot be the team leader. It will depend ultimately who is inspecting and auditing the system. A word of caution, the BRC states that team leader should be able to demonstrate 'competence' and 'experience' which would suggest training alone might not be sufficient if the leader cannot demonstrate the required knowledge.

George

[marxu]

Hello

I think a lot depend on the standards you have to compliy with and customers and country you supply. If you feel that you team do not have enough knowlage you could try to get external help and expertise.
We had a similar question about team leader qualifications but we were a bit confused what is a recognised qualification in Advanced HACCP. Does anyboby know if there is any international guide? Is there any difference between UK, Ireland and US?

[marxu]

sorry for spelling knowledge wrong :)

[Charles.C]

sorry for spelling knowledge wrong :)

Dear marxu,

Spelling is fine and welcome to the forum !

Is there any difference between UK, Ireland and US?

I assume you meant with respect to "Advanced".

"HACCP" itself can vary between location, product and System, both Regulatorily and for Private Standards.

Advanced is, I suspect, just an arbitrary, self-defined classification.

eg for seafood, in the US there are officially sanctioned (I think) courses for approval as HACCP "implementers" at any "level". (Seafood has traditionally been at the forefront of HACCP development though, AFAIK, so may be more rigorous than other products ?).
In the UK, AFAIK, there are various "recognised" courses (officially I'm less sure) (eg CIEH ?) offered at various, probably self-defined(?) "levels" of HACCP including, i believe, some which are designated "Advanced".
Ireland no idea (?). Probably different again. I can remember seeing some HACCP booklets issued by fsa.ie for different intended usages.

And as George noted Competence, or significant lack of it, is often fairly transparent in audit practice.

Rgds / Charles.C

[Ian R]

Hi
The term 'advanced' with regard to the level of qualification in the Tesco Standard is a throw back to the old classification of qualifications.
With regard to accredited qualifications from CIEH, RSPH or HABC there are 4 levels.
Level 1 Introduction / Fundamentals of HACCP 1/2 - 1 day
Level 2 Foundation / Basic HACCP 1 day
Level 3 Supervising / Intermediate HACCP 3 days
Level 4 Managing / Advanced HACCP 5 - 6 days

The most common qualification for HACCP team leaders tends to be the
Level 3 Award in Supervising HACCP (The old Intermediate Level)

Hope this helps

[Fat Cat]

Strange... an electical engineering graduate hired as a QMS manager in a beverage industry?
Did you attend any food science and technology course?
It's certainly appropriate to have some basic trainings in food science before attending any HACCP course.
If you've not any training in food science, then you're certainly at a disadvantage and holding a dangerous responsibility!

[Newbie]

I was recently asked to be the FS team leader at my company which in this case will also include devloping the FSSC manual and procedures not jsut the HACCP. I hav no experience in Fodd Safety, the training is coming and I have no experience devloping or managing a management system. I have been researching this site and have jsut recently told the manager that I was not the guy for the job. Twenty years of production experience does not qualify me.

[Rosemary4]

I had worked in quality systems in various industries but never in food associated ones. I started as QM in a plastics vacuum forming packaging company and was given the role as team leader in view of the position. I had 3 years without formal training except for a distance learning course which had an exam at the end.

I then decided I should have some formal training and undertook the Level 3 HACCP course. It didn't particularly help, but I did pass the exam and have the certificate for the training manual.


Each year when we have our BRC audit the auditor states - various industry experience eg (name of aviation company) and a tick in the box. Good enough for me but not sure the auditor fully understands!

[Tony-C]

Hi,

I'm new over here and I wanted to ask a question. So here goes:

I'm a graduate in electrical engineering and I work as a QMS manager in a beverage industry. Am I the correct person to be appointed as a HACCP Team Leader?

Thanks

Hi SFC



Many organisations appoint a 'Quality Manager' when clearly a 'Food Safety Manager' is just if not more appropriate. This person is usually the HACCP Team Leader. A debate for another time I guess.

A HACCP Team Leader is normally competent and knowledgeable in HACCP principles. This can be demonstrated by experience and/or qualifications. For me the key guidance on the this matter comes from the GFSI, CODEX and NACMCF. Food Safety Standards tend to have there own requirements and these should be considered if you are aiming for or have food safety certification. Some pertinent requirements are listed below:

GFSI
The HACCP system shall be systematic, comprehensive and thorough and shall be based on the Codex Alimentarius HACCP principles or those principles specified by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).
In all cases, the 7 Codex Alimentarius HACCP principles and the 12 step logic sequence for application of HACCP specified in the document, Recommended International Code of Practice – General Principles of Food Hygiene CAC/ RCP 1-1969, Rev. 4 -2003, shall apply.

CODEX RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969, Rev. 4-20031
1. Assemble HACCP team
The food operation should assure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan. Optimally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources, such as, trade and industry associations, independent experts, regulatory authorities, HACCP literature and HACCP guidance (including sector-specific HACCP guides).
It may be possible that a well-trained individual with access to such guidance is able to implement HACCP inhouse.

NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS
Assemble the HACCP Team
The first task in developing a HACCP plan is to assemble a HACCP team consisting of individuals who have specific knowledge and expertise appropriate to the product and process. It is the team's responsibility to develop the HACCP plan. The team should be multi disciplinary and include individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology. The team should also include local personnel who are involved in the operation as they are more familiar with the variability and limitations of the operation. In addition, this fosters a sense of ownership among those who must implement the plan. The HACCP team may need assistance from outside experts who are knowledgeable in the potential biological, chemical and/or physical hazards associated with the product and the process.

BRC Guidance
The HACCP food safety team leader shall be able to demonstrate competency in HACCP (through the quality of the HACCP plan) and through a knowledge of HACCP principles.
Documented evidence of their qualification needs to be given - e.g. successful completion of a recognised HACCP training course or extensive experience in implementing or training HACCP.

ISO 22000
5.5 Food safety team leader
Top management shall appoint a food safety team leader who, irrespective of other responsibilities, shall have the responsibility and authority
a) to manage a food safety team and organize its work,
b) to ensure relevant training and education of the food safety team members,
c) to ensure that the food safety management system is established, implemented, maintained and updated,
and
d) to report to the organization's top management on the effectiveness and suitability of the food safety management system.

AIB
5.25.1.3 The facility has a HACCP Team with members from multiple functions of the facility. The team has the following characteristics:
• The team members have been trained
• The HACCP coordinator has documented HACCP trainingThe HACCP coordinator has documented HACCP training

IFS
2.2.2.1 Assemble HACCP team (CA Step 1)
The HACCP team shall be multidisciplinary and include operational staff.
Personnel appointed as HACCP team members shall have specific knowledge of HACCP, product and process knowledge and the associated hazards.
2.2.2.2 Those responsible for the development and maintenance of the HACCP system shall have an internal team leader and shall have received adequate training in the application of the HACCP principles.

Regards,

Tony