7 replies to this topic

[littlebkeeper]

This is probably going to sound like an odd question on this formum, considering all the experience everyone seems to have.

 

I recently got asked to be on a Food Safety team at work, my background is in event planning and accounting. I have had experience at a previous job, but only in a limited sense. Now I am tasked with getting our facility certified with in the next 18 months. My colleges, on the team with me, have almost as much experience. One has worked in a certified facility before, but I don't think had much to do with the implementation or the daily operations (as they pertain to Food Safety).

 

I was wondering if any one had a good place to start. I have taken the HACCP training and plan to take the advanced HACCP soon. I am also debating getting my masters degree in food safety, though that couldn't start for at least 6 months.

 

Thank you for any advice you are able to provide.

 

 

[Charles.C]

Hi lbk,

 

Welcome to the Forum !

 

May i ask as to the nature of yr food business ? "Processing" / Bottling honey ?

[littlebkeeper]

I am working with Extra virgin olive oil.


Sent from my iPhone using Tapatalk

[littlebkeeper]

We process and bottle.


Sent from my iPhone using Tapatalk

[mgourley]

Event planning and accounting. Hmm...Since HACCP and/or Food Safety teams are generally required to "multi-disciplinary", sounds like you fit the bill. 

I don't believe I have ever had anyone from finance on one of my HACCP teams before 

In all seriousness, though, degrees in food safety are all well and good, but experience in the field is where it's really at.

What do you actually do at this processing facility?

 

I don't mean to sound negative here, just trying to get more info that might lead to more constructive helping.

 

Marshall

[littlebkeeper]

My title is administrative assistant. As for my duties, I help with farm and ranch operations handle accounts payable/receivable and all inventory needs for our mill. When I am not buys I help fill in at the Tasting Room my department over sees.

It is a small operation that is growing. I love the diversity and struggle to find my place.


Sent from my iPhone using Tapatalk

[redfox]

Hello littlebkeeper,

 

At first, like your on your standpoint now, it seems the task is so big. But when you're there and start working it's chicken. Believe me. Remember HACCP team must multi-disciplinary and your knowledge fits in.

 

I would suggest your team will undergo formal training about HACCP and BRC version7. Auditor will find for certificate of training of HACCP team. Seek professional advice or hire a consultant that would assist you for time being until your team is knowledgeable already about food safety.

 

regards,

redfox

[Karenconstable]

I agree with Redfox about getting an introductory boost from a food safety consultant.  Find one who has experience in olive oil processing, and have them spend a few hours setting up a basic outline of a system that meets your needs.  They should be able to give you an outline or table of contents of a food safety manual and some templates for documents that fit within the manual, such as hazard analyses, SOPs, policies, cleaning programs, etc. 

 

You and your team can use the templates provided by the consultant to start creating your own program.  This way you will be able to start with a clear picture of the final outcome and won't feel so much in the dark.  After a few months (or more), ask the consultant to check your work and identify any gaps or problems.  Then a few months before your first audit, get the consultant to come back and do a pre-audit so that you can be confident that your certification audit will go smoothly. 

 

Good luck!