Should we adjust our HACCP Plan based on customer auditor requests?
Do you agree that in making a HACCP Plan, you have to adjust to your auditor? Because in our case, we had a training on how to do a HACCP Plan. There are do's and dont's and what's necessary or not. However, when it comes to our auditor (client), they require so much and they want us to include those that were taught in our training as not necessary. Is it really like that? Do you really have to adjust to your auditor all the time? :shutup:
It really depends on the sort of company you are.
At the company where I worked we did everything to please the customer because if we did not, like in your example, adapt out HACCP plan we would lose the customer.
We had several catagories of customer, for example:
we do everything we can for an A customer
but to a C-customer we way, we are IFS/BRC certified and you can take it or leave.
It depends on what they're asking for. Some parts of HACCP are not legally required in the UK but they are parts of codes of practice of the retailer for example and some of it is just best practice.
I would suggest you share here exactly what they've asked for.
Dear Lorbi,
Customer is always right. But as Dongiles says, it really depends on the customer. If losing them hurts your business, better to heed their request. Let accept the fact that compliance is almost market-driven.
Regards,
redfox
They have to be pretty pushy to demand a change. Although view points vary on the conclusions the point is it's YOUR HACCP and you and your team decided what was what. So unless they have some very valid arguments they could get stuffed!!
Do you agree that in making a HACCP Plan, you have to adjust to your auditor? Because in our case, we had a training on how to do a HACCP Plan. There are do's and dont's and what's necessary or not. However, when it comes to our auditor (client), they require so much and they want us to include those that were taught in our training as not necessary. Is it really like that? Do you really have to adjust to your auditor all the time? :shutup:
Hi Lorbi,
Well, if you happen to be using SQF, IIRC, I think you are required to set the risk status of yr product based on the customer's wishes.
Then again, you do pay for the audit, right ?
If what the customer is asking for is not necessary in your HACCP Plan then I would do everything possible to keep it out of there. In my country you can actually be penalized for having unnecessary and irrelevant information in the HACCP plan because you have to be able to justify everything.
Could there be a compromise? Could the requirements that the customer is wanting become a CQP (Critical Quality Point)? You could agree to treat it as a CCP but it would be addressed through a pre-requisite program and therefore not directly affect your HACCP Plan.
As stated by several people above, you have to weigh the consequences and decide if meeting your customer's demands are worth it. Bottom line is, you have to sell your product to make money and keep the company running so if it is not illegal or affect the integrity of your position or product then it is sometimes necessary to make amends to a customer's demands. I wish you much luck and finesse as that is a very tough situation to be in.
Remember what ever is in your HACCP Plan you have to do this and have support for it. I agree with Mulan1010.
Do you agree that in making a HACCP Plan, you have to adjust to your auditor? Because in our case, we had a training on how to do a HACCP Plan. There are do's and dont's and what's necessary or not. However, when it comes to our auditor (client), they require so much and they want us to include those that were taught in our training as not necessary. Is it really like that? Do you really have to adjust to your auditor all the time? :shutup:
Hi Lorbi,
HACCP plan is based completely on your process and products you are handling. If your client has raised concerns over certain sections, this indicates they are not satisfied and assured for the food safety of the product.
I suppose you should review your HACCP plan with your HACCP team considering the points raised by the auditor and discuss the same internally for the impact of changing the plan as suggested by the client, ensuring the same is still aligned with the products handled and process at the site. This shall also assist you in identifying a justified reason for not incorporating the change requested and still be under compliance.
Rgds,
Nidhi
HACCP plan is based completely on your process and products you are handling. We are SQF and the only thing our auditor address in the HACCP plan was we need to define our lot period. If you mess around with your process you need support at each step.
Thank You
JCChaser
An auditor once demanded we referenced every code of practice which could apply to our HACCP plan (including prerequisites). So we have. Next time there will be one blooming COP which has been changed and I'll have missed changing the date on it so I will get another non con... and so it continues... :crybaby:
In SQF the customer may supercede the auditor, eg -
High Risk Food
Food or food product with known attributes for microbiological growth, physical or chemical
contamination or a known food allergen, or which due to a process type may allow for the
survival of pathogenic microbial flora or other contamination which, if not controlled, may
contribute to illness of the consumer. It may also apply to a food that is deemed high risk
by a customer, declared high risk by the relevant food regulation or has caused a major
foodborne illness outbreak.
In SQF the customer may supercede the auditor, eg -
However, the code does not require one to change their HACCP plan to please a customer, it only says the customer may declare a "high risk" definition.
Unfortunately, there are a few incompetent customer auditors out there. In more extreme cases, doing exactly what they want may decrease food safety. In these cases I've had good luck discussing the issue with the customer and coming to an agreement.
Charles
You hit the nail on the head.