2 replies to this topic

[catbcat]

Has anyone else run into this and if so, how did you approach it if you did.  I am finding several organizations completing food safety plans with personnel that have no food background or training? I have found that they are pulling information off of the internet but have not worked in a food manufacturer.  

[SQFconsultant]

I knew a great HACCP developer that had never stepped foot into a food company, nor took any HACCP training and I'd use his services again if he had not switched to doing something else.

[Brendan Triplett]

It can work both ways and depends wholly on the individual. People outside of the food world can pay incredible attention to detail with fresh eyes and on the other side of the coin, tested food guys can be a bit too cavalier if they do them all the time. Anyone I have ever reached out to about HACCP and developing plans usually gets reviewed and often has references called. Your plan is super important and requires the extra steps you can take to ensure that you get the best people for the job.

If they don‘t have backgrounds in food and they are working online then I guarantee they are members of this forum lol

Cheers!