HACCP Auditing /

Below you can find more information about HACCP (Hazard Analysis Critical Control Points)

About AHDC

Governments, Regulators and Sectors of the food service industry all have requirements which must be met coupled with the demands of the global economy for businesses to remain competitive.

It is not only expected, but now required, that business meet these standards of a consistent and efficient approach to Food Safety Management and the systems that are in place to meet not only food safety regulations and workplace practices, but also prevent potential major hazards and crises, such as a product recall or contamination.

HACCP (Hazard Analysis Critical Control Points) is a risk management system which is used to conduct Food Safety Audits in line with the requirements of the Australian Food Standards Code. HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.

PRINCIPLES of HACCP

HACCP certification provides many positive outcomes to your business on a daily basis:

  1. Conduct a hazard analysis
  2. Identify critical control points
  3. Establish critical limits for each critical control point
  4. Establish critical control point monitoring requirements
  5. Establish corrective actions
  6. Create procedures for ensuring the HACCP system is working as intended
  7. Form record keeping procedures

INDUSTRY EXPERIENCE

AHDC has extensive experience within industry including the following sectors:

  • Institutions
  • Prisons
  • Mining Camps
  • Hotels and Resorts
  • Sporting Venues and Stadiums
  • Aged Care
  • Universities and Education precincts