December 2002, pages 366-67 Dagmar Engel looks at the importance of training in understanding and implementing Haccp

The Haccp concept - having come a long way since its primary application in space travel - should now be a familiar term to every food-handler and its application in food processes self-evident. But is this really so? When looking at Haccp systems, it seems that there are some mistakes that crop up regularly. Typical problems which prevent the Haccp concept from being effective include:

• the system is theoretically elaborated but not put into daily practice;
• the system is too abstract;
• the system lacks any connection to other internal concepts, eg hygiene management;
• the system has been developed at a senior company level but has never reached the staff on the workfloor; and
• people have not bothered to explain the system to those who actually have to work with it.

Haccp is a network system which needs thorough understanding from everybody. The fascination about Haccp has a lot to do with the fact that we cannot afford any of the usual "caste systems" which exist in almost any business. The in-put and participation of everyone will influence the quality of the company's safety system; the newest recruit is as important in his or her behaviour as the senior manager. Like hygiene, Haccp needs total commitment. Commitment, however, needs motivation and motivation needs training.

Why should you understand Haccp?

Many things function without a thorough know-how. Many people drive cars without having a clue how a combustion engine works. We work with computers, enjoy TV-programmes, listen to the radio and take advantage of many technical achievements without understanding the scientific background. There is no doubt that you can train your staff how to check and measure physical, chemical or even microbiological parameters without explaining the meaning and the intention of the Haccp concept - but getting into the depth of the Haccp philosophy will enhance the attempts and efforts of everyone. Familiarity with the Haccp concept means:

• knowing about product and process-specific hazards;
• learning to estimate and assess individual risks;
• understanding why certain process steps are critical;
• understanding why certain criteria have to be observed; and
• developing an individual judgement on how to deal with special situations, eg when criteria are not met and corrective actions are required.

Problems, problems

Haccp, like many other management systems, depends on people: people who set it up; people who manage it; people who control it; and people who review it. Haccp training should be part of the professional development, experience and observation, and on-the-job training. But this is often where the problems start.

Problem 1: Haccp is transmitted without practical reference

Haccp is often treated as an academic model. This may start with explaining the difference between "hazard" and "risk" and end with expressions like "monitoring" or "severity", not to mention the numerous possible meanings of "critical control point".

Problem 2: Haccp is a matter of interpretation

The success of training also depends considerably on the company's attitude. Haccp training needs to be supported by management, which means that the essential framework for implementation and enforcement need to be in place. Sometimes Haccp seems to be a subject of interpretation and is not taken seriously enough.

Problem 3: Haccp is not linked with the hygiene system

Often Haccp training means going back to basics. Every trainer has to make sure that the trainees have a thorough knowledge of elementary food hygiene. Additionally, the existing hygiene rules are often set up like orders without the necessary information about the reasons why these rules are important for everybody. Without thorough explanation they will be obeyed but never understood.

Problem 4: Haccp yes - enforcement nil

The enforcement of Haccp in the work place can often be dubious.

Problem 5: Lack of feedback

Motivation and feedback are essential for the maintenance of Haccp. The trainer has to transmit that Haccp is also of a personal benefit.

Seven mortal sins

Many Haccp training courses end with the presentation the seven principles of Haccp, but this is not where our daily Haccp stops. People need to know how to maintain the Haccp system by internal audit activities and validation procedures etc. The Haccp "roof" is connected to the hygiene "house" and this relationship has to be made clear in the sense that a Haccp concept has no chance of surviving if the hygiene apparatus is insufficient.

The following are the seven mortal sins in Haccp training: constant one-sided lecturing; neglecting the preliminaries (not paying attention to, or building on, the foreknowledge of the trainees); making assumptions; focusing on terminology and semantics (Haccp in the ivory tower); concentrating on product-specific approaches (the majority of food handlers need process-specific models, ie the assured safe catering model); getting lost in a forest of decision trees; and leaving nothing behind.

The golden rules

Motivation is the "forgotten" ingredient of the Haccp concept. Besides theory and technology Haccp needs people:

• acknowledge established know-how and link into the students' professional work experience. Everybody is an expert in his or her own field and the experience that students bring with them should be acknowledged and used;
• give credit where it is due - helpful contributions should be appreciated. Adults lack confidence in their abilities as learners, but never over-praise;
• establish connections to familiar situations by linking the subject of Haccp to private life scenarios, ie kitchen and household practices, and personal experiences in terms of personal hygiene.
• be provocative! Sometimes provocation is the only solution in situations where delegates get obstinate, negative or tired. Provocation stirs and keeps people awake.
• establish "in-house" patterns. This is a good motivation method for in-house training sessions. The trainer could start sentences with: "In this company we will ...", or "Our company policy will be ..." to establish a corporate identity in terms of hygiene practices. The company's Haccp system will be as good as the team who supports it - and every team is only as good as its weakest member.

Motivation needs to be kept alive during the whole seminar. Training is like starting an engine - to keep it going, further energy has to be applied. A good trainer should leave enough motivation behind to keep the Haccp machinery in working order. One of the Haccp keywords never mentioned among the classic Haccp definitions is "commitment". To establish commitment is the task of the trainer; to support it depends on the attitude of the company.

Haccp has been referred to as both a philosophy and a tool, which means that it has to be both understood and applied. A lot of recent problems with insufficient Haccp concepts are however, caused by the fact that many people are convinced that they know everything about Haccp, when in fact they do not, or at least still have a long way to go.

Many companies also follow the attitude that the staff "must not know about Haccp" as long as the quality management can deal with it. They omit the fact that it is not the quality team who is in charge of product safety. At the end of the day everybody has to make his or her contribution - from the cleaning staff to the production manager. They all need to know about Haccp.

Dagmar Engel is the author/co-author of several books, both in German and English, and is a freelance journalist for a number of German magazines on the subjects of Haccp, food safety and training. For further information e-mail: dagmar.engel@abo.ron.de

This is an edited version of a paper first presented at the CIEH and International Food Hygiene conference "Meeting tomorrow's challenges", held in London on 30-31 October.

Haccp in training: Food safety principles made easy by Dagmar Engel is published by Chadwick House Publishing. To order a copy, tel: 020 7827 5882 or visit: www.shop.cieh.org