This blog post has been moved to the author's eBook.
Posted by Felix Amiri
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I have been implementing food safety system (Haccp/FSSC 22000) for the past 2 yrs as Food safety Consultant. I released that interpretation of the standards by most Quality control personnel I have dealt with is a problem and the second challenge is not enough budget is allocated to the project by most companies - thirdly a culture changes are not managed well. Most often than not as a Consultant you find that staff are not ready or trained - and the time frames are tight others want it done in three months yet implementations of any food safety system is a journey. I have mostly dealt with SME/Medium companies - management commitment is critical. Where it is absent the project becomes a still birth and as a consultant that is the most difficult thing to deal with and lastly the other issues is change management.
ReplyDeleteI do in fact discourage hiring of consultants to write up your documentation - rather hire us to do trainings a part of your change management process. Why ownership of those documents is very minimal - in an audit you soon realize that the consultant knows more about the process that the client. And generally as consultants we are very experienced in answering auditors and know what to expect, what questions will be asked and how to answer those questions.