Page 52 - Getting Started

success—starting at the top. You can change
the attitude of your management and your staff
members when you help them realize the
value a HACCP plan can provide to your
company and customers.

3. Lack of expertise or knowledge. It is
essential to know the basics of food hygiene
and the risks for the food being manufactured
and the ingredients. If a professional consultant
is hired to assist your company, make sure
you are hands-on in the process and do not
take a back seat; become active in learning
these best practices for the future.

4. Lack of training. Staff turnover, language
barriers, or simply a lack of time can
completely compromise a HACCP program.
Creating a consistent schedule of training for
a HACCP team and for all other seasonal and
new employees will help them conform to the
processes your HACCP plan has defined. Be
sure to track and measure employee
competence through testing and observing.

5. Inadequate Good Manufacturing Practices
(GMPs). Do not let your good manufacturing
practices lack in strength, numbers or actual
content of your program. Remember, GMPs
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