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Do dry goods manufacturers need a certified HACCP person?

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Taste Maker

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Posted 15 October 2013 - 09:31 PM

Hello everyone, I recently heard of a plant getting 25 pts. taken off of their AIB Audit for not having a certified HACCP coordinator. The plant makes 95% liquid products such as, sauces, dressings and syrups. My question is whether or not my facility which produces only dry goods such as, breadings, spice blends and funnel cake mixes is "required" to have one as well?

 

Thanks in advance from Taste Maker



Charles.C

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Posted 16 October 2013 - 05:23 AM

Hello everyone, I recently heard of a plant getting 25 pts. taken off of their AIB Audit for not having a certified HACCP coordinator. The plant makes 95% liquid products such as, sauces, dressings and syrups. My question is whether or not my facility which produces only dry goods such as, breadings, spice blends and funnel cake mixes is "required" to have one as well?

 

Thanks in advance from Taste Maker

 

Dear Taste Maker,

 

I think not too many AIB users on this forum (including myself) so I will start the ball rolling while waiting for any authoritative reply..

 

First (obvious) action would be to check the standard's detailed requirements. Which Specific Standard is involved ?

Second (probably equally obvious) could be to ask yr chosen auditing / certification body. After all they are, or will be, getting your $.

 

Third, may depend on what you mean by (a) Coordinator, (b) certified.?

Many, maybe all, HACCP systems do require evidence that an appropriately trained "Team Leader" is involved. However a Coordinator  function is less often stipulated IMEX although frequently created to act as a day-to-day "link-person" / backup / verifier, etc. IMEX, the degree of auditorially expected evidence as to competence for this position can vary from OJT to, more often, having attended / passed an appropriate HACCP course.

 

Hopefully there are some AIB experts here.

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


David Pham

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Posted 17 October 2013 - 04:37 PM

It sounds like in this case, that there wasn't anyone properly trained in HACCP identified within the plan. In most cases the HACCP coordinator is the QA Manager/Food Safety Manager. I have heard of companies having secretaries and admin associates be the HACCP coordinator. In either case I would hope the person was properly trained.

 

Also one thing to consider is AIB also offers HACCP training and certification.



bwilson7367

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Posted 22 October 2013 - 10:14 PM

I would say yes.

 

If you make a food product then you must have a HACCP plan. If you have a HACCP plan, then you must have a person in charge of the HACCP plan. If you have a person in charge of the HACCP plan, then that person must be properly trained in the arts of HACCP. They do not need to hold the job title of HACCP Coordinator, but HACCP leader/coordinator/manager must be in their job description/responsibilities. HACCP is more than just micro, do you have physical or chemical contamination controls?  

 

Point of reference: I am not an authority. We do not get certified by AIB. I am the HACCP manager for my company that makes a dry food product. My title is not HACCP manager, but it is in my job responsibilities along with sanitation supervisor and many more.



Harish R

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Posted 23 October 2013 - 09:56 AM

Yes. For the FSMS system to be effective a particular person with food safety knowledge is required. You can use the person effectively for training other staff also


With Best Regards

Harish


tanyac

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Posted 23 October 2013 - 01:38 PM

Good Morning Taste Maker,

 

I work for a Spice Company and when we were doing AIB Audit inspections it was required that we have HACCP certification. 

 

Hope that helps :)





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