Food safety team members appointment
Started by debeerjp, Jan 16 2018 10:54 AM
Hi
I have managed a couple of food safety systems.
I just started going over my food safety team appointments and drafting letters for new appointments before deciding to review what the standard says in terms of team.
The question I am stuck with at the moment is:
Does appointments have to be on individual letters or can I draft a document with the responsibilities explained and a list of team member names that everyone can sign off on?
Regards,
Jaco
HACCP Plan Summary for Ambient Food Warehouse – Is It Acceptable to Have No CCP?
Food Safety consultant Path
Why do you have a food safety culture plan?
Guidance on Using "Clean Label" for Imported Food Products
Lubricants oil - Food grade or not?
[Ad]
Hi Jaco,
That would be fine. The requirements for the FSSC 22000 scheme cover this in ISO 22000:
5.4 Responsibility and authority
Top management shall ensure that responsibilities and authorities are defined and communicated within the organization
5.5 Food safety team leader
Top management shall appoint a food safety team leader who, irrespective of other responsibilities, shall have the responsibility and authority
a) to manage a food safety team (see 7.3.2) and organize its work,
b) to ensure relevant training and education of the food safety team members (see 6.2.1),
6.2 Human resources
6.2.1 General
The food safety team and the other personnel carrying out activities having an impact on food safety shall be competent and shall have appropriate education, training, skills and experience.
Top management shall ensure that responsibilities and authorities are defined and communicated within the organization
5.5 Food safety team leader
Top management shall appoint a food safety team leader who, irrespective of other responsibilities, shall have the responsibility and authority
a) to manage a food safety team (see 7.3.2) and organize its work,
b) to ensure relevant training and education of the food safety team members (see 6.2.1),
6.2 Human resources
6.2.1 General
The food safety team and the other personnel carrying out activities having an impact on food safety shall be competent and shall have appropriate education, training, skills and experience.
It does not prescribe how responsibilities are communicated it can be as you describe or by job descriptions etc.
Kind regards,
Tony
1 Thank
HACCP Plan Summary for Ambient Food Warehouse – Is It Acceptable to Have No CCP?
Food Safety consultant Path
Why do you have a food safety culture plan?
Guidance on Using "Clean Label" for Imported Food Products
Lubricants oil - Food grade or not?
Food Defense
FSA Announces Additional Investigatory Powers to Tackle Food Fraud
Accidental Ingredient Addition: Food Fraud or Not?
Correct SQF Edition for Food Packaging Compliance
Are Private Food Safety Certifications Truly Beneficial?