Ensuring food safety is dependent on people doing the right things and in the right way. Therefore HACCP is a team-system. Making it work will lean on each member of the team being properly trained. Training must start with management and should trickling down to other employees. HACCP training is not limited to the classroom but may also be delivered on-the-go. The range of  instructional methods beyond the traditional classroom may include online training as you are doing now, videos, role playing, personal coaching, group discussions and workshops. HACCP trainers may be internal to the organization such as HACCP team leaders, or may be external such as extension agents and consultants. Having a trainer onsite may be ideal since he or she will have a more intimate knowledge of the organization’s needs. It will of course be a cheaper way to provide training if cost is a concern. External trainers may be required when you are seeking more than just a refresher but need HACCP  certification as well. Individuals who will require training in a HACCP program will include management, the HACCP team, CCP monitors, internal auditors and line operators. Below, I have outlined what each of these groups should know. Use the outline to help in organizing HACCP training at your plant.

Management

1. Basic principles of HACCP
2. Effect of HACCP on food quality, food safety, and regulatory compliance
3. How is HACCP linked to customer satisfaction and the business bottom line?
4.  Overview of financial and other commitments that will be required to establish and maintain a HACCP program
5. How to develop a practical timetable for design and implementation of HACCP
6. How to promote and maintain a HACCP culture

Introduction to HACCP eBook

HACCP Team

1. What is HACCP and how does it impact food safety?
2. Basic principles of HACCP
3. Understanding the nature of hazards
4. Understanding the importance of prerequisite programs and their impact on the HACCP plan
5. How to write standard operating procedures to support prerequisite programs and how to implement them
6. How to conduct a hazard analysis and implement all seven principles of HACCP
7. How to lead and influence others
8. How to build and maintain a HACCP culture

CCP Monitors

1. What is HACCP and how does it impact food safety?
2. Basic principles of HACCP
3. Understanding the nature of hazards
4. Identification of critical control points (CCPs)
5. Effective monitoring of CCPs
6. How to perform corrective actions when CCPs are not met
7. How to complete appropriate HACCP documentation

Internal Auditors

1. What is HACCP and how does it impact food safety?
2. Basic principles of HACCP
3. Understanding the nature of hazards
4. How to inspect food facility to identify food safety concerns
5. How to document food safety concerns observed during inspection
6. How to interpret and verify food safety records
7. Understanding regulatory requirements for HACCP
8. How to interact with regulatory agents

Line Operators

1. Personal hygiene principles
2. Other good manufacturing practices (GMPs)
3. How to follow standard operating procedures (SOPs) relating to specific tasks

Knowing what to teach is not enough. You will also need to know how to transfer the knowledge effectively. Designing training that works in your food company require consideration of the following principles of adult learning.

Courtney Simons

Administrator

Dr. Simons is a food science educator. He earned his bachelor’s degree in food science, and Ph.D. in cereal science at North Dakota State University.