15 replies to this topic

[Mr. Incognito]

When I took this position my HACCP was at nearly 5 years which our auditor said I should definitely have training again before he came back the next year.  He had said that 3 years was acceptable I believe.  Our consultant company had said 2 years.  I think it's really just based on what people think and not a hard and fast rule anywhere.

 

I'll look in my AIB standard when I have a chance.

[fgjuadi]

AIB does not prescribe a timeline for HACCP Coordinator training specifically, only that it must be documented -

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 training

 

However, in the training section 5.5, they have a general statement that annual training is required -

5.5.1.5

Refresher training and education are done at a minimum of annually or more often as needed.

 

I believe any number of trainings which build on the HACCP principals could be argued as a "Refresher".  For example, if you are taking a GFSI training course, it will build on HACCP.  I took a free FDA legislation course, which included the  7 steps of HACCP.  Etc etc. 

[Setanta]

I received a similar 'bump' during my recent SQF audit. It's been at least 3 if not 4 years, so I'll ge that done before the next audit.

[it_rains_inside]

Our HACCP Team has had HACCP / HACCP Pre-Reqs / Advanced HACCP (whichever applicable based on need) and then We provide Semi-Annual HACCP Training to the rest of the team, as part of our general training program. I do not see anywhere that states specifically how often a recognized HACCP course must be taken by participants that have already received training, just that initial training has been received

 

Im gonna look at FDA regs - I seem to recall something being mentioned there (maybe a recommendation of re-educating after 5 years if my memory hasnt failed me) 

Edited by it_rains_inside, 17 December 2014 - 05:55 PM.

[RG3]

I'm with IRI with this one.

[mgourley]

Perhaps conduct a risk assessment? 

AFAIK, there is no hard and fast requirement for "re-training" frequency. The unwritten rule is 2-3 years.

 

Marshall

[KTD]

Not sure how we 'forget' something we eat and breath on a near daily basis, but my 2 bits are for the 'about every 3 years' based on BRC and YUM! brand auditor comments

 

KTD

[it_rains_inside]

Well you got me curious... searched CFR - didnt find a thing there.

 

I did  however call these guys... Once you are certified you are certified for life. From what the woman I talked to told me, there is NO REQUIRED RE-TRAINING. EVER. It may be an auditors preference, and people may want to re-train as part of a continuing education, but it is no way, shape or form a requirement of any standard. 

International HACCP Alliance

120 Rosenthal Center, 2471 TAMU
College Station, TX 77843-2471
Phone: (979)862-3643
Fax: (979)862-3075

[KTD]

I have to assume the rational is to ensure that we don't miss any new developments in HACCP/food safety. Particularly for USDA FSIS coverred processing, it is a good idea to take an advanced HACCP course that covers validation and verification in-depth. That appears to be the one of the more recent concerns during Food Safety Assessments.

 

KTD

[it_rains_inside]

No problem at all QAMagr79, My two year anniversary is coming up, so I was interested for myself as well.

[MWidra]

Like so many other things, this will depend on a particular auditor's personal HACCP belief system and mood of the day.  And if the moon is over the auditor's left shoulder...

 

That being said, it's never wrong to have refresher training, and getting more advanced training is good for you.

 

Martha

[fgjuadi]

CFR actually states that knowledge from HACCP training can be acquired with on the job experience in lieu of formal classes/training (At least for the juice and dairy, I didn't dig too deep into seafood, because yuck).

 

"shall have successfully completed training in the application of HACCP principles to juice processing at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration, or shall be otherwise qualified through job experience to perform these functions"

 

I guess if an auditor asked you could say "But the FDA doesn't even care if I had training at all as long as I know it!" .. but I think we all prefer to keep our jobs XD

For AIB, I know if you don't have a current cert, you can maintain your knowledge of HACCP and ask if you can demonstrate it to the auditor - but beware, this might be a trap to lead through a series of questions and end up at "Gee auditor, I guess this one part of HACCP plan IS incorrect."  

Edited by magenta_majors, 17 December 2014 - 09:20 PM.

[Jim E.]

I try and attend some sort of training every year that is HACCP related.  I know that most auditors look for certification and date of the training.  Never been queried, but maybe because I have taken something every year.  I see this year in my area that there is actually a HACCP retrain course being offered through our food processors association and likely taught by NSF-GFTC (Canadian eh).