HACCP / 2.4.3 Food Safety Plan (SQF)

Hi!!!

The team must be multidisciplinary.. That does not mean you (as the SQF Practitioner) can not write up most of the plan and information and relay and review it/ approve it/ verify it with the rest of the team.. You can do the ground work, just be sure to involve the other team members, as you will need everyone's commitment. 

Some beach volleyball is played with two members of a "team". That being said, with proper guidance and some training, a few to several can make the workload lighter for everyone and speed the process as well. It also garners involvement and helps in disseminating information going forward.

The team must be multidisciplinary.. That does not mean you (as the SQF Practitioner) can not write up most of the plan and information and relay and review it/ approve it/ verify it with the rest of the team.. You can do the ground work, just be sure to involve the other team members, as you will need everyone's commitment. 

I concur with Ryan H.  As the SQF Practitioner I am the HACCP Team Leader.  When our cross-functional HACCP team met for the first time, it was for three hours and we couldn't even agree how to start (even though we had all been through the same HACCP training at the same time).  I adjourned the meeting, wrote up a draft HACCP plan, and convened another meeting.  We got through the whole thing in less than an hour.  My belief is that is it can be overwhelming for a team to develop a HACCP plan from scratch, but when you have a draft on paper it is easier to look at the smaller elements and address those individually.

 

Hi!!!

 

 

Is it mandatory to develop the HACCP plan with a multidisciplinary team, or can it be developed only by the SQF practitioner?

 

If by "develop" you mean "involving" the HACCP team then the answer is Yes.