1. Good Hygiene Practices along the coffee chain Assemble the HACCP Team – Task 1 Module 4.3

2. Slide 2 Module 4.3 – Assemble the HACCP Team – Task 1 Objective and contents  Objective  To make trainees aware of the main considerations in establishing a HACCP team  Contents  Pre-conditions for a successful HACCP system  Forming the HACCP team  Functioning of the HACCP team

3. Slide 3 Module 4.3 – Assemble the HACCP Team – Task 1 Introducing HACCP  Key messages  Management commitment is required if a HACCP plan is to be successfully developed  Availability of appropriate expertise and resources must be assured

4. Slide 4 Module 4.3 – Assemble the HACCP Team – Task 1 Initiating HACCP plan development  Full commitment of management at all levels is required before starting  There should be an explicit statement of the intention of management  All personnel must be committed to the implementation of HACCP

5. Slide 5 Module 4.3 – Assemble the HACCP Team – Task 1 Coordinating HACCP plan development A project coordinator is required to:  Select the team responsible for developing the HACCP plan  Represent the team before management  Assign responsibilities to team members  Coordinate the work of the team

6. Slide 6 Module 4.3 – Assemble the HACCP Team – Task 1 Selecting the HACCP team  The right blend of expertise and experience is important  Team members should represent all departments of the enterprise  Production  Sanitation  Quality assurance  Maintenance / engineering

7. Slide 7 Module 4.3 – Assemble the HACCP Team – Task 1 Knowledge required  Applied aspects of food microbiology  The science and technology of the process  Technology and equipment used on the processing lines  Practical aspects of unit operations and process flow  HACCP principles and techniques

8. Slide 8 Module 4.3 – Assemble the HACCP Team – Task 1 The case of small enterprises  One person may fulfil more than one role within the HACCP team  Availability of external technical support is important

9. Slide 9 Module 4.3 – Assemble the HACCP Team – Task 1 Forming the team – practical considerations  One of the first tasks of the HACCP team is to define the scope of the HACCP plan  Limit the study to specific product or process  Define the part of the food chain to be studied  A time line and clear goals should be set for work

10. Slide 10 Module 4.3 – Assemble the HACCP Team – Task 1 Starting the HACCP plan  Team should include personnel involved in the daily processing activities  Familiarity with specific variability and limitations of operations  Fosters a sense of ownership  Complete reliance on outside experts is not recommended  Team should not be too large (~ 6) - additional people may be temporarily co-opted for specific tasks

11. Slide 11 Module 4.3 – Assemble the HACCP Team – Task 1 Assigning responsibilities within the team  The team coordinator is charged with distributing the work and responsibilities among team members  Tasks include  Hazard identification  Determination of CCPs  Monitoring of CCPs  Verification of operations at CCPs  Examination of samples and performance of verification procedures

12. Slide 12 Module 4.3 – Assemble the HACCP Team – Task 1 Meetings of the HACCP team  The required number of meetings depends on the complexity and magnitude of operations  Meetings should have clear objectives, planned agenda and fixed duration  The frequency of meetings should be  High enough to maintain momentum  Low enough to allow for adequate progress in the interval

13. Slide 13 Module 4.3 – Assemble the HACCP Team – Task 1 Meetings of the HACCP team  Meetings should be chaired by team coordinator  Team members should be encouraged to freely express their ideas during meetings

14. Slide 14 Module 4.3 – Assemble the HACCP Team – Task 1 Resources for HACCP study  Management must allocate the necessary resources for the HACCP study, which may include  Time for team meetings  Costs of any initial training required  Necessary documents  Access to analytical laboratories  Access to information resources as necessary

15. Slide 15 Module 4.3 – Assemble the HACCP Team – Task 1 Summary  Management must provide explicit and tangible support to developing a HACCP plan  The HACCP team must be carefully selected to ensure  Appropriate blend of knowledge and experience  Smooth functioning of the team  Commitment to implementing the plan