PS-1
Codex HACCP (CXC 1-1969) · Section A Five Preliminary Steps
PS-1 Assemble the HACCP team
The food business operator should ensure that appropriate product-specific knowledge and expertise is available for the development of an effective HACCP plan. Optimally, this is accomplished by assembling a multidisciplinary team.
Where such expertise is not available on site, expert advice should be obtained from external sources (e.g. trade and industry associations, independent experts, regulatory authorities) and reference materials. The team's scope and terms of reference should be identified.