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Who is usually responsible for preparing the TACCP plan?


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#1 baltanakts

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Posted 05 February 2020 - 10:11 PM

Who is responsible, who must prepare TACCP plan? Who usually does it?

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#2 jperri

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Posted 06 February 2020 - 12:29 PM

We are a small company and have a food defence and food fraud program (which covers TACCP requirements). For us, it is completed by the food safety representative (myself). Senior management is also involved to include their input, ideas and suggestions and give the final approval on the program.

 

It may require a few people to work on it depending on the company, size and the risk as well as the amount of staff. 

 

Jenna


Edited by jperri, 06 February 2020 - 12:44 PM.


#3 Charles.C

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Posted 06 February 2020 - 01:01 PM

Who is responsible, who must prepare TACCP plan? Who usually does it?

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Hi baltanakts,

 

If a QA exists, usually the first port of  dumping  IMEX. (They whom cannot refuse).


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Charles.C


#4 Andy_Yellows

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Posted 06 February 2020 - 01:59 PM

That's a great question and one I used to ask myself all the time!! I just presumed it was me (head of QA) because a) it's in the standard that we need it and b) it says 'ACCP' on the end  :roflmao:


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#5 pHruit

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Posted 06 February 2020 - 02:36 PM

If a QA exists, usually the first port of  dumping  IMEX. (They whom cannot refuse).

 

This is a good universal answer that can also be applied to: ethical trading, environmental systems, waste regulations, alcohol duty, "my computer doesn't work and I don't know why", and indeed almost any area that takes a few minutes of learning to get one's head around ;)

 

As for the OP's question - like the other posters, as the Technical Manager I have the misfortune of leading the team, but as with e.g. HACCP we do treat this as a team undertaking, to ensure (a) a good balance of knowledge from different business areas, and (b) that other departments share the misery (sorry, joy) of working on some of these systems :ejut:



#6 The Food Scientist

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Posted 06 February 2020 - 03:41 PM

Usually the QA/Food Safety person at the site with assistance from senior management,


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#7 SQFconsultant

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Posted 06 February 2020 - 04:09 PM

In-house QA w/senior input or outsourced to a Consultant. 


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#8 baltanakts

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Posted 06 February 2020 - 09:23 PM

Usually the QA/Food Safety person at the site with assistance from senior management,

Why QA/Food Safety? Why not to involve Security department and its leader? For what we need security deparment?

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#9 The Food Scientist

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Posted 06 February 2020 - 09:34 PM

Why QA/Food Safety? Why not to involve Security department and its leader? For what we need security deparment?

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You can involve them for sure (they actually have to be involved). Anyway at the end of the day the TACCP should be communicated with everyone and a challenge to be done annually (depending on what FS scheme you have in place). So you will have the assistance and communication with security anyway. But as far as "preparing", it is the QA/Food Safety person at the site. Because you really are "protecting" your FOOD supply. 


Edited by The Food Scientist, 06 February 2020 - 09:35 PM.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


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