H&L Transport Managerial Control Manual March 2014 | Page 10

MANAGERIAL CONTROL MANUAL

Implementation of a HACCP System
Once Critical Control Points (CCP) have been identified, it is important to introduce the HACCP
system to existing employees. Most companies find that their HACCP system changes dramatically from
what was originally on paper to what is feasible to do in an actual operation. Everything from CCP to
monitoring procedures is likely to change in a HACCP system during a mock implementation.
Employee training will be very necessary when implementing a HACCP system. Employees may have
only been told to go do something in the past, without knowing exactly why. With HACCP, employees need
to understand how their performance impacts the safety of the food product that they are working with,
and the importance of accuracy and honesty in monitoring CCP’s.

Selecting the HACCP Committee
The HACCP Committee should be relevant, knowledgeable and multidisciplinary. Using a blend of
production and management personnel will ensure that "shop floor" ideas, issues and observations are
developed into a functional HACCP program. Depending on the size of the organization it is wise to
assemble a diverse range of talents. This could include:
 Team Leader - a good communicator who is well informed of HACCP principles and practices
is the starting point for the HACCP process.
 Production personnel - well acquainted with the issues, needs and potential hazards.
 Quality Assurance/Quality Control personnel are invaluable in creating compliant documentation
and procedure.
 Microbiologist / Scientist - with respect to food safety, the microbiologist will be essential in
establishing critical control points and helping to identify areas of risk. Laboratory analysis will be
required to establish conditions which control (or fail to control) potentially pathogenic organisms in
the food production process, particularly if there is no established technical literature.
 Process Engineer - to determine mechanical/processing risks and means of controlling potential
risks. The process engineer will be aware of functional limitations of specific processes and will be
invaluable in evaluating the Process Flow Diagram.
Once the HACCP Committee is assembled, the group clearly identifies the product(s) and defines the
processes which are involved. The HACCP Committee meets regularly to monitor the implementation and
effectiveness of the system and develops improvements as a result.

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