Is HACCP training required for every employee?

who in your facility (we are food contact packaging) receives HACCP training?

sqf code says "2.9.4.1 HACCP training shall be provided for staff involved in developing and maintaining food safety plans and food quality plans"

I interpret this to mean me and a few other members of management but not production workers. an auditor said no it means every employee.

we use a recognized external training provider but production employees are struggling with HACCP training.

We're BRC, but have trained the whole technical team to level 2 with senior members at level 3 or 4. The plant manager and a couple of the staff are also trained to level 2. It helps that the local authority offers level 2 training for £45.

Agree with BrummyJim. Everyone gets trained, but to a level appropriate to their work responsibility and capabilities. Everyone gets HACCP training that tells about what it does, about the 7 "pillars", and how important it is. I also tell the history, because I think it's fun to have people envision how bad food poisoning in space would be, but that's just me. I call it bringing rocket science to food safety.

The HACCP Team gets a more deep level of training, and I took outside training to be the coordinator.

Everyone needs to know something, but everyone does not have to know the same information.

Martha

FSMA requires position specific training.  Everyone needs to know all CCP in their scope of duties.

FSMA allows process oriented food safety plans. Be sure to support that with an ingredient Hazard analysis for each unique ingredient.

Ah, but there's a difference between HACCP training and training on specific CCPs. All operators MUST know the CCPs specific to their work, but they might not need to be trained in HACCP.

Ah, but there's a difference between HACCP training and training on specific CCPs. All operators MUST know the CCPs specific to their work, but they might not need to be trained in HACCP.

we dont have any CCP's, everyone here does know that much at least

We were also informed that all of our employees need to have HACCP training, but it was qualified for us (through previous consultation) that all employees need to be trained to have an understanding of what HACCP is, means and how it is used within our system. We include it in our annual training which includes GMPs, other PRPs and HACCP as well as relevant system and procedure updates. Please understand that we are a food packaging manufacturer and also have not identified any CCPs.

who in your facility (we are food contact packaging) receives HACCP training?

 

sqf code says "2.9.4.1 HACCP training shall be provided for staff involved in developing and maintaining food safety plans and food quality plans"

 

I interpret this to mean me and a few other members of management but not production workers. an auditor said no it means every employee.

 

we use a recognized external training provider but production employees are struggling with HACCP training.

I disagree with your auditor and agree with your interpretation.

Now, that being said, every employee should have training that covers their role in implementing your haccp plan, which includes PRP's and any CCP's you may have identified, but as far as a HACCP course designed for people creating/reviewing the plans, no way does every line employee need/want that level of training.

I think your auditor misspoke and didn't mean to imply that every employee on your line needs a two day course given by a CB with a certificate, but that the phrase HACCP should maybe be included in your general GMP training and you can show how that training supports your plan.

We are BRC Accredited, our HACCP team and HACCP internal auditor have outside level two training. We then train staff within the company ourselves. We explain what HACCP is, how it came about and why it is important (we have found people take things more seriously if they understand why we do these things) . We then give them a brief outline of the 7 principles and what they involve. They are then told what CCP's they are in control of in their areas and trained to control, monitor and report a loss of control.

Hi,

we don't have SQF, but IFS. We follow in content what is written in 2.9.4.1

We do not train all employees in HACCP per se but we train nearly all of that employees being involved in "handling and trading food". The secretary of the management board (and others in similar role) will not receive a training on CCPs and their pillars but e.g. a training in crisis management and how to act in the case of e.g.blackmailing.

Training is depend in level appropriate to their work responsibility and capabilities.

I think their is intrinsically defined in 2.9.4.1 what HACCP-training should do. There I can see the requirement for "all" in companies on 20, 200, 2000, 20000 employees. But I see FSC (Food safety Culture") and the training on the targets and how everyone in a company can contribute. But as someone not located in the US I make a difference between both.

Rgds

moskito

In our case, we train all the HACCP team members who thereafter are responsible in training all other food handlers.