Hazard Analysis Critical Control Point (HACCP) Accreditation

One process control system that is used to identify and prevent Microbial, Physical and Chemical hazards in food production areas is the Hazard Analysis and Critical Control Point (HACCP). The system outlines measures to take to prevent problems from occurring and correct deviations in food production as soon as detectable.

At IQC Global, we help Brisbane, Melbourne and Sydney business owners and beyond put in place simple to understanding training courses covering HACCP to ensure staff adhere to a food safety and hygiene system in the workplace that is effective, preventative and easy to understand.

The system can be implemented at all stages of food production. Scientific authorities and international organisations concur that the HACCP system is an effective preventative system that can control safe food production procedures with documentation and verification data.

The systematic methodology behind identifying hazards, assessing the likelihood of those hazards occurring in each phase, along with procuring raw materials, manufacturing, distributing, storing and consuming food products is the basis of the HACCP system. This allows hazard control to be defined and measured easily, and more thorough inspections help address shortcomings that might occur if microbial testing was the sole focus.

The HACCP Accreditation procedure includes:

  1. A hazard analysis
  2. Identifying the critical control points
  3. Establishing the critical limits for each critical control point
  4. Establishing critical control point monitoring requirements
  5. Determine corrective actions for these points
  6. Identifying procedures for ensuring the HACCP system works as intended
  7. Keeping record of procedures

The International Standard ISO 22000 FSMS 2005 includes the seven HACCP principles. As such, the standard forms a complete food safety and quality management system that incorporates all elements of prerequisite programs (GMP & SSOP), HACCP and the quality management system, forming the organisation’s Total Quality Management system.

HACCP is applicable to all types of food categories, by implementing a monitoring, verifying and validating staged process on a daily basis, compliant with the regulatory requirements.

Who can use the HACCP Accreditation?

No matter if you’re a producer or a retailer, all businesses within the food supply chain should comply with the HACCP Accreditation Standard. Examples of enterprise categories include, but are not limited to:

  • Fruits & Vegetables
  • Dairy Products
  • Meat & Meat Products 
  • Fish & Fishery Products
  • Spices & Condiments
  • Nuts & Nut Products
  • Cereals
  • Bakery & Confectionary
  • Restaurants
  • Hotels & Caterers
  • Fast Food Operations

IQC can issue an accreditation certificate to signify satisfactory compliance to the above standard and documented procedures.

For business owners in Sydney, Brisbane, Melbourne, Perth, Adelaide, Canberra, Darwin, Hobart and beyond, contact us today to get your business ready for HACCP certification training.

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