HACCP Food Safety Certification
HACCP System Assurance Program
HACCP CAC RCP 1-1969 Rev 4-2003 – General principles of food hygiene and Client Charter
All organisations within the food chain
Certificate of Confidence
3 years, subject to on-going requirements
Certification gives confidence to the organisation, its customers, regulators and/or other interested parties in the ability to effectively manage food safety within the relevant food chain categories.
What is Hazard Analysis Critical Control Point (HACCP) ?
HACCP is a risk management methodology used by the food and related industries for the control of food safety hazards to acceptable risk levels.
Just as the international and Australian standards for quality (AS/NZS ISO 9001) promotes confidence, trust and professionalism in an organisation, a HACCP qualification is a highly respected standard for those in the food industry to visibly demonstrate their compliance with internationally acknowledged food process procedures.
HACCP (Hazard Analysis Critical Control Point and pronounced ‘hassup’) is an internationally recognised risk assessment methodology in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP Applies to Every Stage of the Food Chain
If you grow, store, pack, serve or transport food, HACCP is the smart tool for process management and can assist in reducing the risk of product recalls and other industry disasters.
Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential.
HACCP CAC RCP 1-1969 specifies general principles for food hygiene that, when taken as part of an overall management system, can provide confidence in the achievement of positive food safety outcomes.
HACCP Certification Principles
Principle 1 - Hazard analysis.
Principle 2 - Determine critical control points (CCPs).
Principle 3 - Establish critical limits for food safety.
Principle 4 - Set up monitoring methods and procedures.
Principle 5 - Create a set of predetermined corrective actions.
Principle 6 - Determine and execute the best possible verification procedures.
Principle 7 - Ensure that findings are documented and transparent.
How do we get HACCP Certified in Australia?
As an organisation, the steps involved for you are:
1. Applying for certification:
Review and accept our customised Proposal, and you’re underway!
2. Achieving certification:
Firstly, a pre-certification audit or “test run” will be conducted either on-site (at your premises) or off-site (at our premises) or both, to see whether your food safety processes are suitable. Areas of concern will be reported. Once concerns have been actioned, an on-site certification audit will be conducted, where we will examine the extent to which you address the program criteria. Areas of concern will be reported. Once we are satisfied there are no outstanding issues that present an unacceptable risk to you, your customers, regulators, Equal Assurance or others, we can proceed to issue a Certificate of Confidence. Well done!
3. Maintaining certification:
Depending on the level of risk, and/or whether you are transferring from another provider, we will conduct a series of surveillance audits (and in some cases special and follow-up audits) and tri-ennial re-certification audits, to examine the extent to which you continue to address the program criteria. Areas of concern will be reported. So long as we continue to be satisfied there are no outstanding issues that present an unacceptable risk to you, your customers, regulators, Equal Assurance or others, your certification remains valid.
Your next step:
Further details regarding the specific requirements of HACCP certification provided in our 'Equal Assurance' Client Charter. This and other relevant documentation are available by contacting EQAS Certification on +61 8 83382771, and we can prepare a Proposal at no cost. If you already have a proposal simply contact us with any query.
EQAS Certification is a practice member of 'Equal Assurance', a world-wide confederation of independent certifying auditor practices and accredited partners that provides a range of internationally accredited management system assurance programs and certifications across Australia, New Zealand, and overseas.
HACCP Certification FAQs
Is HACCP mandatory in Australia?
No, however it is mandatory for all food businesses to provide safe and contamination free products. Australia has strict regulations and standards to make sure our foods are safe. Failure to do so will likely result in penalties and could cause food-borne illness, both of which are highly undesirable for a business!
An effective HACCP plan establishes system wide checks and controls that help to maintain the highest standards of food safety. That is why an ongoing external audit of the HACCP plan will often be a mandatory requirement for the food business if it wishes to be recognised as a safe and reliable supplier in the business-to-business supplier food chain.
Is HACCP recognised worldwide?
Yes, HACCP is an internationally recognised ‘risk-assessment’ tool to help identify and control food safety hazards that may occur within each of the food business’s processes.
How long does it take to get certified?
It depends on the complexity of your food processes, what food safety systems your organisation already has in place, and the current level of documentation. Typically for an SME food business, the HACCP certification process can be as short as 4 months, or it may take up to 12 months.
How long is a HACCP Certificate valid for?
It depends on the certification program to which you subscribe, and the Conformity Assessment Body (CAB) you choose, but a typical HACCP food safety assurance program will provide a certificate with a 3-year expiry date, subject to ongoing annual audits. However, if your audits identify non-compliances that are subsequently not effectively addressed within the required timeframe, your HACCP Certificate will likely be withdrawn by the CAB, and your business removed from the public listing of HACCP Certified businesses.