HACCP - Food Safety Management System

Hazard Analysis Critical Control Points (HACCP) is a risk management tool that is used to manage food safety risks. It achieves this by identifying food safety hazards and putting the necessary controls in place in order to manage these risks. HACCP was developed based on the internationally recognised Codex Alimentarius standards and guidelines and other national standards.

This program is not accredited by JAS-ANZ

What are the benefits of HACCP Certification?

  • 1. Demonstrate an organisation’s commitment to food safety

  • 2. Ensure control, at all stages of the food supply chain, are in place to prevent food safety hazards

  • 3. Embed and improve the internal processes needed to provide consistently safe food

  • 4. Provide a framework for management commitment, supplier and customer communication and continuous improvement of the food safety system

  • 5. Provide confidence to customers and other stakeholders that you have the ability to control food safety hazards and provide safe products

  • 6. Provide a means of continual improvement that ensures the food safety management system is reviewed and updated, so that all activities related to food safety remain safe and effective

Is HACCP right for you?

HACCP is suited for all organisations, regardless of their size, by outlining best practice that delivers results and conveys confidence throughout the organisation and to stakeholders and consumers.

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