FOOD SAFETY - HACCP COORDINATOR 14 13 FOOD SAFETY HACCP Coordinator Hazard Analysis and Critical Control Points (HACCP) is a systematic approach used to prevent chemical, physical and biological hazards in food production. The approach focuses on preventing problems of food safety and quality problems before they occur. HACCP is an internationally recognized method which requires manufactures to develop plans and processes that address potential food safety problems and put systems in place to mitigate their risk. It sounds as though there is a lot to HACCP, doesn’t it? Well, there is! That’s why many large companies delegate one person to implement and maintain the HACCP program. HACCP coordinators, not to be confused with a quality assurance technician or food safety manager, specifically take care of coordinating all aspects related to HACCP plants. 1. HACCP Coordinators Manage HACCP Programs HACCP Coordinators provide leadership and direction through the implementation and management of a HACCP program. They coordinate the development, implementation, maintenance and updates of a facility’s HACCP system. HACCP Coordinators ensure that documentation is maintained and updated based on improved processes. In addition to creating documentation, they also develop food safety and food quality-related training programs. Furthermore, they will go out on the manufacturing floor to verify that HACCP plans match the activities being performed by staff. These professionals assist with third-party audits. To successfully complete these audits, HACCP Coordinators must lead team meetings and provide HACCP system performance reports. Finally, they ensure that when something goes wrong at the plant, corrective actions are put in place and preventative measures are established. 2. HACCP Coordinators Complete a lot of Paperwork There’s a saying in food quality – if it isn’t documented then it didn’t happen. HACCP programs require companies to have documentation on processes, monitoring procedures, deviations and corrective actions taken at each critical control point. These documents come in many forms such as processing charts, checklists and written records. HACCP Coordinators create these documents as outlined by the international HACCP requirements. For example, every time a piece of equipment is cleaned documentation must be completed as “proof” it happened. HACCP Coordinator Ensuring that food is safe for consumption 7 Principles of HACCP https://www.youtube.com/watch?v=ZwQciPDMBBQ&t=1s Have you heard of HACCP before? If not that’s okay, this video will fill you in! Did you know? HACCP was originally started from a National Aeronautic and Space Administration (NASA) food safety program in the 1960s. NASA needed to ensure the astronauts would not get ill from eating the food being sent to space. Pillsbury Company was contacted to create the first space foods with as close to 100% assurance that foods would be free of bacterial or viral pathogens. Safety plans at the time were not adequate so in 1971 they introduced HACCP as a preventative system which was more comprehensive.
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