A HACCP auditor is certified to monitor and apply the standards and principles of a process or HACCP-based safety system, ensuring farm-to-table food safety within US boundaries. They examine, assess, and report on the status of a system, utilizing a variety of tools and techniques to maintain regulations. The auditor must understand and apply the seven principles of HACCP and have real-world experience in designated areas.
A Hazard Analysis and Critical Control Point (HACCP) auditor is someone who understands, monitors and applies the standards and principles of a process or HACCP-based safety system. In most cases, the auditor will need to be certified to serve in an official capacity. HACCP is a quality management system that ensures farm-to-table food safety within US boundaries. Most rules and regulations related to HACCP safety are created by the US Food and Drug Administration (FDA) and the Department of Agriculture. A HACCP auditor will utilize a variety of tools and techniques to maintain these regulations.
The auditor will examine, assess and report on the status of a system, including adequacies and deficiencies. After analyzing the entire system, a report will be created that addresses the extent to which the system complies with all rules and regulations involving the management and control of process safety. HACCP protocols can be applied to various sectors within and related to the food service industry.
There are a number of minimum expectations that are imposed on all certified HACCP auditors. There are an increasing number of government requirements related to food safety, which means that the HACCP certification process continues to become more time consuming. To be eligible for the certification process, a prospective auditor must not only pass the exam, but also have at least a certain amount of real-world experience in one or more designated areas.
Upon HACCP auditor certification, he or she will have a broad yet detailed knowledge of hazard analysis and critical control points related to food safety. It is important for the auditor to understand not only product safety, but also how HACCP relates to other types of risk management systems. From this, the auditor will be able to recognize the level of management commitment through how the program is implemented and how effective it is.
In total, there are seven principles that every HACCP auditor must understand and apply. These range from conducting risk analyzes and determining critical control points to establishing corrective action procedures and procedures for maintaining and documenting records. Combined, these seven principles should be the fundamental guiding force applied to all regulations created by government agencies.
A HACCP auditor has gone through extensive food safety training and HACCP workshops to become certified. This allows the auditor to apply all applicable government requirements designed to promote farm-to-fork food safety. In addition to conducting the audit, the auditor also reports all necessary findings to the appropriate sources.
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