Hazard Analysis Forms

One of the strengths of the HACCP is that it entails a team effort from key personnel involved in the full range of activities associated with the product.

Depending on the size of the business a small team should be formed, with a team leader to lead in designing and implementing HACCP (in the case of a small businesses, a HACCP team may only be one person with a thorough understanding of HACCP).

The advantage of a suitable team is that members tend to have in-depth knowledge of all the aspects of the operation, which reduces the risk of details being overlooked. In addition a team set-up will instil ownership of HACCP by staff. The proprietor and team members must understand the principles of HACCP.

The more staff who feels that they have 'ownership' of the HACCP system the better.

Examine the business and make sure all members of the HACCP team are familiar with its daily food preparation procedures.