HACCP Certification
Hey all,
Just did my recert for HACCP and was wondering where everyone else stood on this. Let me know who you certify through as well!!
Cheers!
Hey all,
Just did my recert for HACCP and was wondering where everyone else stood on this. Let me know who you certify through as well!!
Cheers!
I'm guessing that my cert is older than some of our members. Been meaning to update, but haven't.
For online HACCP training - we used ehaccp. They had English and Spanish which we needed. Prices were reasonable and the customer service was excellent.
In person training - the local land grant university.
Only took the HACCP course because SQF required it...........figured my 20+ years in various commodities and setting was more than sufficient--instructor even asked why A) I was there and B) wasn't teaching the course LOLOLOL
I used AFDO for both phases of my HACCP course.
FSPCA (Food Safety Preventive Controls Alliance) for PCQI and free food defense training.
The HACCP trainers will tell you that it never expires; but I've been told by an auditor that the Costco addendum requires you to recertify every five years, which is where the myth about expiring certifications comes from. This was a hot topic at my HACCP class; I took a class Rutgers University had at the Food Safety Summit in Chicago a few years ago.
Cheers!
I took my first HACCP course in 1997 thru FDA, took it again in 2014 thru USDC/NOAA and took a FSPCA course in 2016.
I first obtained my HACCP certificate through an online training module by AIB International in 2016 (funny, I had my SQF auditor training certificate 6 months prior to my HACCP certificate, ha). I preferred it to in-person training and online classroom training because I could go at my own pace and breeze through everything rather easily. The caveat is that you don't get the benefit of being able to ask an instructor for clarifications or additional example scenarios.
I think a good option would be the ability to take a competency exam to "test out" of refresher or full re-training for those with the experience and/or knowledge.
I think it's nuts that the tail is wagging the dog
What we actually need is a professional designation (that means something and is transferable) that would work so much better than customers telling us how to do our jobs
I think it's nuts that the tail is wagging the dog
What we actually need is a professional designation (that means something and is transferable) that would work so much better than customers telling us how to do our jobs
I fully endorse the principle of this, Scampi, but I fear that the prevailing approach in our industry means that this would lead to a situation analogous to the GFSI recognition one - most of us have factories certified to one of the recognised standards, but the additional (and sometimes/often outlandish) customer-specified requirements don't seem to have decreased as a result of this...
I fully endorse the principle of this, Scampi, but I fear that the prevailing approach in our industry means that this would lead to a situation analogous to the GFSI recognition one - most of us have factories certified to one of the recognised standards, but the additional (and sometimes/often outlandish) customer-specified requirements don't seem to have decreased as a result of this...
Do you think that the government could step in a create something worthwhile or is that too outlandish of a thought? Like an FDA/USDA Food Safety something or other.
Cheers!
A question that it comes down to - are you gaining any more knowledge/making your plant safer by re-certifying in HACCP. Or can you gain knowledge from other areas on your own time/dollar that are just as good.
Do you think that the government could step in a create something worthwhile or is that too outlandish of a thought? Like an FDA/USDA Food Safety something or other.
Cheers!
I'm not optimistic. But then I have been in the food industry for a few years, and perhaps it breeds cynicism :ejut:
Given how international the food industry is, it would need some sort of global scheme to recognise equivalence, and then we're back to a benchmarking process, and it's GFSI all over again.
I also feel that in most areas BRC, SQF, FSSC22000 etc surpass basic regulatory requirements, but that hasn't stopped large brands and retailers setting off in their own directions adding on other things they feel they need.
So Canada has a program at the national level----but currently (IMHO) based on what i see when i look at the registry, it is being used by recent immigrants as a skill builder for resumes (which is not a bad thing) HOWEVER industry either doesn't know it exists, or couldn't' care less as I have not ever seen a job posting asking for it
Having said that, I think the program is on the right track, you need to upload your resume, attach attestations from colleagues/employers and complete a proctored exam
http://certifiedhacc...turing industry.
as of right now, only 14 people are registered, and I see that a lot of chosen not to renew (based on when i looked last)
One of our colleges has a graduate program that makes a lot more sense, but it's not going to grant me an increase in pay, so i cannot justify the 15K and my free time. In my opinion, this is what we should have with international equivalencies. Colleges and universities are already well equipped to manage the equivalency portion
How often should an MD degree (or other medical professional licenses) be refreshed?
I would think that the levels of malpractice lawsuits by the growing number of reported injuries (250,000 - 440,000 annually in the US) would keep most out of practice. Those numbers don't even come close to food manufacturing industry related injuries. These "requirements" are not about public health but about industry grift.
The standards we have require us to refresh our HACCP every 3 years or it can be an NCR.
The HACCP trainers will tell you that it never expires; but I've been told by an auditor that the Costco addendum requires you to recertify every five years, which is where the myth about expiring certifications comes from. ...
Did an online training again this year to keep up with Costco expectations. None of the training programs have ever implied you need to renew.
I don't entirely disagree with the principle, but Costco setting a stricter standards than GFSI is annoying.
Did an online training again this year to keep up with Costco expectations. None of the training programs have ever implied you need to renew.
I don't entirely disagree with the principle, but Costco setting a stricter standards than GFSI is annoying.
Hi G M,
GFSI benchmarking requirements aren't that strict, HACCP training isn’t even mentioned, for example:
GMP 7 Training: Procedure shall be established, implemented and maintained to ensure that all employees are trained, and retrained as necessary to have an understanding in food safety, commensurate with their activity.
Perhaps you meant the GFSI benchmarked standards? BRCGS, SQF, FSSC 22000 etc.
Kind regards,
Tony