Food Safety Systems & HACCP

Food Safety Programs

Pre-Audit Food Safety Preparation

HACCP Plans

Ongoing Monitoring & Maintenance

Food Safety Inspections

Food Safety, HACCP Plans and Inspections

Why do I need a Food Safety Program?

Food businesses in Australia today are under pressure to demonstrate that they are handling their food responsibly. Food poisoning is on the increase and recent outbreaks have undermined public confidence in the food industry. Consumers are now more discerning and will take legal action if something goes wrong. What can food businesses do to demonstrate their professionalism and commitment to food safety?

Businesses can only achieve this by having a food safety program in place. Food Safety is not new and basically requires a business to:

Identify each stage of its food processing, handling and delivery.
Identify what can go wrong at each stage.
Put in place actions that prevent problems from happening.

What are the Benefits of a Food Safety Program?

Introduces systems and procedures to minimise the risk of food contamination
Enables compliance with the necessary food safety legislative requirements
Increases access to domestic and international food service markets
Gives you and your stakeholders increased confidence that food safety risks are controlled.

What level of food safety management do I need?

The level of food safety management you need to implement will depend on your situation including the potential risk of your product or service causing a food safety problem, and your marketing arrangements. The food safety management practices being requested by customers can be separated into three broad levels:

Basic Legal and Regulatory Compliance (Mandatory - all food businesses must comply.)
Special Sector (i.e.. Vulnerable Population) Legal and Regulatory Compliance (Mandatory for businesses in aged care, childcare, hospitals, etc. as per local state and territory laws)
Industry-Based or Sector-Specific Certification (Voluntary but Common for business-to-business (B2B) trade in the food industry)

a. Good Hygiene Practices (GHP) – These are the foundation of any effective food safety management programme, and implementing them gives food business operators a system for controlling food safety hazards. This complies with Part One of Codex CXC 1-1969 (2023) – General principles of food hygiene.

b. HACCP (Hazard Analysis Critical Control Point) – Can apply to any sector of the food chain which to comply will need to meet the:

i. Codex General Principles of Food Hygiene (GHP);

ii. All appropriate Codex Codes of Practice;

iii. Applicable food safety legislation; and
iv. Part Two of Codex CXC 1-1969 (2023) – General principles of food hygiene: “Hazard analysis and critical control point (HACCP) system and guidelines for its application”

HACCP Certification is widely adopted in manufacturing, catering, transport, and retail, and often required by major retailers, distributors, and export markets.

c. International Certifications – These are commercially driven, typically for export, and include for example:

i. ISO 22000 Food Safety Management Systems – an international standard for structured food safety systems useful for exporters and companies in international supply chains.

ii. FSSC 22000 is a globally recognised food safety certification scheme based on ISO 22000 and related technical standards.– it is GFSI (Global Food Safety Initiative) benchmarked.

iii. BRCGS (British Retail Consortium Global Standard) - Widely used for export to the UK and EU with a focus on quality, safety, and legal compliance.

iv. SQF (Safe Quality Food) – a GFSI-recognised standard used globally and an option for food processors, distributors, and manufacturers supplying supermarkets (e.g., Coles, Woolworths).

Even if you are not a food business as legally defined, and there is no legal obligation for an activity to comply with food safety standards (e.g. when food is not sold or provided to the public), it's still important to maintain safe practices to protect the health of those consuming the food.

What does HACCP mean?

Hazard Analysis and Critical Control Points (HACCP) is an internationally recognised system for managing the risks associated with food and beverage safety.
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.

How can EQAS help?

We can provide you with a Food Safety Program that will give your customers confidence regarding food safety and quality issues, and ensure you comply with government food safety legislation. It can also be tailored to meet your specific independent third-party certification requirements if applicable. The program will also develop continuous improvements to your operation and introduce gains in efficiency and productivity.

Our food safety programs are based on the implementation of systems and procedures that not only control your products and services, but the way you run your business. While the accepted principles of HACCP Planning are used, our emphasis is on common-sense business practice and effective management of all your key activities.

Call EQAS to tailor a food safety program to meet your specific needs and timetables.

EQAS can help you develop and implement the program, and then provide yearly reassessments to assist you in maintaining your compliance, and ensuring ongoing market access to your customers.