Delivering successful food safety outcomes for your organisation is at the core of our professional practice. Respected and well established, our national team of food safety consultants work with you in a cost effective, practical and helpful approach to deliver you:
With Food Safety Plus you have a partner who you can rely on now and in the future. You will benefit from a team of experienced food safety consultants and auditors who understand the issues your business faces.
Food Safety Plus will work with your business to develop and implement a unique and easy to use HACCP plan and program (system).
We have developed and reviewed HACCP systems across multiple industries including abattoirs, bakery, cereal processing, coffee roasting, commercial catering, dairy incl milk processing, frozen food manufacturing, kombucha, lobster processing, modified atmosphere packaging, oil processing, poultry processing, red meat processing, transport and logistics, vegetable growing and packing, and many others.
We can provide you with a comprehensive yet practical and relevant HACCP system for your organisation.
We offer expert assistance to ensure that your product labels will be compliant with the requirements of the Food Standard Code, ACCC and Australian Consumer Law. Don’t risk incorrect labels on your food products.
Nutrition Information Panels
We have worked with many well known organisations and have trained hundreds of regulatory food safety auditors. With 25 years experience we are very well placed to assist you in food safety compliance. With Food Safety Plus, you will be surprised how cost effective external assistance can be. Our team members are experienced and reliable food safety consulting professionals. We are ethical, trustworthy, friendly and approachable.
HACCP stands for Hazard Analysis and Critical Control Point System as described by the Codex Alimentarius Commission in Alinorm 2003/13a. HACCP is an internationally recognised system for reducing the risk of biological, chemical and physical hazards in food. A HACCP system requires that potential hazards are identified and controlled at specific points in the process.
HACCP comprises 7 principles and 5 preliminary steps. The 7 principles are:
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
Food safety Plus consultants are professional, registered food technologists.
The HACCP Team Leader is a person appointed by a food business to oversea the development and implementation of the HACCP system.
This person’s role includes:
The Team Leader is likely to become the “HACCP expert” within your food business. It is important that they have good communication and leadership skills, be respected within the business and have undertaken suitable training.