Hello everyone, I recently heard of a plant getting 25 pts. taken off of their AIB Audit for not having a certified HACCP coordinator. The plant makes 95% liquid products such as, sauces, dressings and syrups. My question is whether or not my facility which produces only dry goods such as, breadings, spice blends and funnel cake mixes is "required" to have one as well?
Thanks in advance from Taste Maker
Dear Taste Maker,
I think not too many AIB users on this forum (including myself) so I will start the ball rolling while waiting for any authoritative reply..
First (obvious) action would be to check the standard's detailed requirements. Which Specific Standard is involved ?
Second (probably equally obvious) could be to ask yr chosen auditing / certification body. After all they are, or will be, getting your $.
Third, may depend on what you mean by (a) Coordinator, (b) certified.?
Many, maybe all, HACCP systems do require evidence that an appropriately trained "Team Leader" is involved. However a Coordinator function is less often stipulated IMEX although frequently created to act as a day-to-day "link-person" / backup / verifier, etc. IMEX, the degree of auditorially expected evidence as to competence for this position can vary from OJT to, more often, having attended / passed an appropriate HACCP course.
Hopefully there are some AIB experts here.
Rgds / Charles.C