HACCP Experience Poll

Please, answer to this poll so that we can make a quick statistic on this matter

Thank you!

Jelena

Dear Jelena,

It is possible that posters are wondering as to the particular intended use of the poll ?

Rgds / Charles.C

You know what might be interesting is to see to what level of training those who deal with HACCP daily actually have had. I'm a great believer in experience being paramount, but its always a question that auditors ask. I would have thought that the fact that my employer has faith in me to ensure our HACCP system is robust would be enough..i wouldn't dream of asking an auditor what their training / experience was whilst they were examining my HACCP.

Any takers??

Caz x 

You know what might be interesting is to see to what level of training those who deal with HACCP daily actually have had. I'm a great believer in experience being paramount, but its always a question that auditors ask. I would have thought that the fact that my employer has faith in me to ensure our HACCP system is robust would be enough..i wouldn't dream of asking an auditor what their training / experience was whilst they were examining my HACCP.

Any takers??

Caz x

Ok then , I have a degree in Food Science & Technlogy where I covered HACCP (Manufacturing) at Level 4, then I've done the Farm to Fork that was on here a couple of years back in conjunction with Salford University, and I've done Level 7 Global Food Safety / Global Food Quality Management Systems as part of my masters in Food Technology in Industry. I'm also an registered trainer for HACCP with the CIEH.

Caz x 

I'm not going to even say how many years i've got!!!

2 years and counting

8 years with HACCP 

Blimey >10 years.  Didn't realise I'd been going that long till I counted it up.  Getting old. :crybaby:

my first HACCP-study completed in 1993.

BSC food technology with quality management as specialisation.

In the time I did my study, HACCP was something to come up.

Dear Charles and Whom It May Concern,

I taught it would be interesting to view statistic on this relating to different profiles of registered users on IFSQN and the fact that HACCP is "invented" in the early 1960s but still not many people, particularly in Europe, have sufficient direct work experiences on this field.


:bye: Jelena

Dear Jelena,

Probably people with no direct work experience will be not on this forum.

Dear Jelena,

 

Probably people with no direct work experience will be not on this forum.

I must disagree with you because many of the students can also find useful things that will help them to prepare for future business engagement with HACCP ;)

 

but still not many people, particularly in Europe, have sufficient direct work experiences on this field.

OK.

I thought you ment by this sentense, people involved in quality, food safety or management who are working in the food sector right now.

IMO it is totally acceptable that students have no direct work experience on this. IMO that is why they are in school and learning this. And in school the gained knowledge will be accompanied by starting experience, while doing projects etc.

3 months with HACCP and GMP... :helpplease:

Dear Jelena,

Well, based on 10 months data collection (117 entries), I predict that approx 56% of those who replied have at least  5 years experience of HACCP. :smarty:

I presume you now hv to decide whether the value is an unbiased estimate for the total membership ? How do you do that ? Spin a coin ? :smile:

Rgds / Charles.C

I have five years experience with FDA HACCP planning in the seafood industry (14 years experience raw), but have only now taken on the challenge of RTE products with a crab processor.  And what a wonderful challenge it is!  :helpplease:

I think it's probably a fair number to make a wild assumption Charles.

The above statement has a 90% confidence level. :smile:

Regards,

Simon

Dear Jelena,
 
Well, based on 10 months data collection (117 entries), I predict that approx 56% of those who replied have at least  5 years experience of HACCP.