HACCP (Hazard Analysis and Critical Control Points) consultants are trained professionals who help businesses develop and implement food safety plans based on the HACCP principles. These principles are designed to help businesses identify and prevent potential hazards in the production, processing, and handling of food products.
The salary of a HACCP consultant can vary depending on a number of factors, including the individual’s level of education and experience, the specific industry they work in, and the location of their job. In general, HACCP consultants can expect to earn an average salary of around $60,000 per year. Some HACCP consultants may earn more or less than this depending on their level of expertise and the demand for their services.
If you are planning on practicing in the U.S., you also will have to be trained in some sort of investigative or audit-oriented course, since consulting and auditing go hand-in-hand. In addition, food safety consultants who are also certified as auditors can look for jobs working with certification bodies, conducting audits on food facilities to make sure that they are following food safety regulations. As food safety consultants get more experience, they can also become adept at specializing in one specific food safety field, such as HACCP compliance or foodborne disease prevention.
This may also help the Food Safety Consultant to recognize potential risks and hazards that could impact food product’s quality. A HACCP program also requires establishing critical control points, which are used for monitoring the safety hazards in the food. Your HACCP plan should be proven to be scientifically sound and correctly determine all the food safety hazards of the products produced at your production facility.
Your team not only needs to produce your HACCP plan, but it must ensure other food safety management programs are also in place. As your food safety management system, your HACCP plan should have a comprehensive set of documents and procedures for identifying and conducting an analysis of hazards, restricting, controlling, and monitoring each potential hazard within your food chain. The HACCP team is comprised of one member of Berger Food Safety Consulting, the supervisor or responsible individual at your plant, and any other plant personnel that will assist with developing and carrying out each plan.
It is a good idea to become familiar with various procedures for handling your food and maintaining your safety standards. Take notes on how to keep cold and hot foods at appropriate temperatures, as well as on implementing security practices to avoid cross-contamination. Another idea is to walk through your local grocery chains, like supermarkets, restaurants, and cafeterias, and ask them directly.
