HACCP食品安全体系.pdf

1、Donna F.SchaffnerFood Safety Consultant&T732-310-0953HACCP for Safe Food(not just for the certificate)Food Safety Training&Food Safety Culture career-long perspectivesPresented by:Donna F.SchaffnerDonna F.SchaffnerSlide 1 of 16Donna F.SchaffnerFood Safety Consultant&T732-310-0953HACCP for Food Safet

2、y not just for a certificateFood Safety Training&Food Safety Culture Donnas perspectivesSlide 2 of 16After many years of teaching HACCP classes(Hazard Analysis Critical Control Points)and training employees for HACCP in my own corporate food safety roles,my perspectives have changes.In my nave youth

3、,I thought that people just needed to be given the right information,and then things would just magically“work”.From a much more experienced perspective,it is obvious that people still need the right information,but they also need to be motivated and empowered to utilize that information consistentl

4、y and correctly,or else things do not“work”as intended.Donna F.SchaffnerFood Safety Consultant&T732-310-0953HACCP for Food Safety not just for a certificateFood Safety Training&Food Safety Culture Donnas perspectivesSlide 3 of 16The HACCP Team Leader(s)need to have the work experience and expertise

5、to tie-together the information from the Hazard Analysis over ingredients/materials/packaging and process and relate it to the day-to-day job functions of each employee.Obviously,that cannot be accomplished if the person doing the HACCP training is someone from the HR department with no understandin

6、g of the material being“taught”.Companies often fail to understand the importance of the HACCP trainer and how their delivery and connection to the students can be a motivation for the employees to do a great job of protecting food safety on a day-to-day basis or NOT.Donna F.SchaffnerFood Safety Con