Enhance your food safety management reputation with HACCP certification from Food Safety Plus.
HACCP (Hazard Analysis and Critical Control Points) certification instantly demonstrates to customers your commitment to producing or trading in safe food. Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities.
Food Safety Plus HACCP Certification is ideal for all food businesses that require recognition of their HACCP based food safety management system. HACCP Certification provides national recognition that you have implemented a system of food safety hazard controls based on the principles outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, issued by the Codex Alimentarius Commission.
Food Safety Plus HACCP certification is based on a practical and helpful approach that supports your business. It provides you and your customers with increased confidence in the performance of your food safety practices.
We provide HACCP certification and food safety auditing services in a positive, engaging approach and seek to build long term professional relationships with our clients.
The Food Safety Plus HACCP standard is periodically updated to accommodate changes in legislation and industry / consumer expectations. HACCP certification is offered Australia wide including NSW, QLD, SA, VIC and WA. Download the HACCP certification and application document here.
Every 6-12 months an audit is carried out in the same manner as Step 2 above. This is necessary to demonstrate that your food safety program continues to comply with the HACCP Certification Standard.
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:
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.