Since I'm not getting much response here, I shall share my challenges with working with Chefs and hopefully get the ball rolling for others to share theirs too.
Our central restaurant/kitchen is relatively new. The chefs don't have any idea or perhaps, very little idea of what this HACCP is all about. So, when they were introduced to filling up the ccp monitoring forms such as receiving form, cooking temp form, chiller,freezer temp form they were very resistant to it as they saw it as an additional work. They even at one point decided that it's the qa's job. (If anybody could give any valid or good pointers as to why it isn't or shouldn't be the qa's job please do so). Personally, I think it is the responsibility of the Chefs themselves as the food was produced under them. And unless I have a team, it won't be feasible. From my experience, qa will need to verify through occasional or random checking of the above-mentioned ccps but not do the actual monitoring.
So, would be good if someone could share how the line of responsibility is drawn between both parties and justification reasons for that.