Hi nehank,
For me if doesn’t really matter as there should be a multi-disciplinary team responsible for developing the HACCP System. It would depend on the nature of the operation, resources, processes, staff experience and on-site knowledge of the products, processes and HACCP. Normally I would expect to see the senior Quality/Technical person on site as the HACCP Team Leader but there is no reason why it can be someone from another department if they are appropriately qualified and experienced.
In some ways it might help the development of a food safety culture if the Operations department has a major role in the HACCP System.
If we refer to CODEX Recommended International Code of Practice General Principles of Food Hygiene 2020 Edition:
SECTION 2: GENERAL GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM
SECTION 3: APPLICATION
3.1 Assemble HACCP Team and Identify Scope (Step 1)
The FBO should ensure that the appropriate knowledge and expertise are available for the development of an effective HACCP system. This may be achieved by assembling a multidisciplinary team responsible for different activities within the operation, e.g. production, maintenance, quality control, cleaning and disinfection. The HACCP team is responsible for developing the HACCP plan.
Kind regards,
Tony