The HACCP (Hazard Analysis and Critical Control Points) team should consist of individuals who have the necessary knowledge and expertise to conduct a hazard analysis and develop a HACCP plan. These individuals should have a good understanding of food safety, food microbiology, food processing, and the specific product or process being analyzed.
The team should include members from different areas of the organization, such as production, quality control, engineering, and management, to ensure that all aspects of the operation are considered. The team should also have a designated leader who is responsible for overseeing the entire HACCP process.
In addition to the necessary technical expertise, the HACCP team should have good communication skills, be able to work well together, and be committed to the success of the HACCP plan. It is also important that the team is trained on HACCP principles and understands their roles and responsibilities throughout the HACCP process.