HACCP Certification

HACCP Certification

HACCP Certification / Food Safety Certification

Hazard Analysis and Critical Control Points

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What is HACCP Food Safety Certification?

HACCP is a tool that focuses on prevention rather than relying on end-product testing. HACCP can be applied through the food chain from primary production to final consumption and its implementation is guided by scientific evidence of risks to human health.

Why do I need HACCP Food Certification?

This capability is reviewed by an independent third party prior to any certifications being issued. This is where the value in the HACCP certification lies. Consumers and customers can take assurance that the processes in place meet the requirements of established best practice.

What are the benefits of getting HACCP certified?

This is where the value in the HACCP certification lies. Consumers and customers can take assurance that the processes in place meet the requirements of established best practice.

How can I get certified?

Getting a HACCP certification / accreditation is a lot easier than you might think, We take you through the easy audit process from your initial enquiry to the final certification decision.

HACCP Certification Throughout Australia

Compass Assurance Services have offices and certification staff located throughout Australia including Brisbane, Melbourne, Perth, Adelaide, and Sydney.

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We worked hard so you don’t have to. Our checklists break down the certification standard in plain English so you can understand the requirements and what your business needs to do to get certified.

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The HACCP Essentials course is designed to provide a basic and contextualised introduction to the HACCP principles and key food safety practices. Emphasis is placed on practical application by considering how a HACCP certification may apply to your business.


7 Key Principles of HACCP Food Safety Certification

Hazard Analysis (HA) – HACCP Certification Principle 1

Conduct a hazard analysis

The HA is used to identify potential microbiological, physical, chemical and allergen hazards that may be reasonably expected to occur at each process step. Allergen cross contamination risk is also included. Regulatory / legal and quality hazards and issues at each step shall also be considered.

The HA includes:

Determination of CCPs – HACCP Certification Principle 2

All hazards at each process step identified during the HA shall be considered in sequence and categorised giving a Risk Rating. If there are hazards at particular steps that are deemed as significant, then it needs to be determined if the step is a Critical Control Points (CCP), Quality Control Points (QCP) or Regulatory Control Points (RCP). Steps that are not a CCP / QCP or RCP but still need to be controlled are control points (CP) and are to be controlled through the established Food Safety & Quality Program.

CCP Critical Limits – HACCP Certification Principle 3

Establish the Critical Control Points (CCP’s)
Critical Limits separate acceptability from unacceptability. CCPs are based on:

CCPs shall be measurable/quantitative. Where possible, Action Limits shall be set that allow sufficient time for corrective actions to be taken before CCP critical limits are breached. The accuracy / precision / tolerance of monitoring equipment shall be taken into account when setting critical limits and action limits.

CCP Monitoring – HACCP Certification Principle 4

Establish a system to monitor control of the CCP.
Monitoring procedures are the planned sequence of observations or measurements of CCP control measures. Monitoring systems shall be able to detect loss of control at the CCP, and shall provide this information in time for corrective action to be taken to regain control of the process, and to identify, segregate and reject product before it is dispatched.

The documented monitoring system for each CCP shall define:

Corrective Actions – HACCP Certification Principle 5

Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
As with any control process corrective actions need to be taken when monitoring indicates a trend towards loss of control (action limits breached) or a breach of CCP critical limits. The corrective actions will differ slightly depending on which limit is breached:

Where Action limits are breached corrective actions should include:

Where Critical limits are breached corrective actions should include:

HACCP Plan Verification – HACCP Certification Principle 6

Establish procedures for verification to confirm that the HACCP system is working effectively.
As corrective actions are implemented it is important that they are verified to ensure they are achieving the desired results. Verification to confirm the HACCP system is working effectively shall include:

Documentation & Record Keeping – HACCP Certification Principle 7

Establish documentation concerning all procedures and records appropriate to these principles and their application.
It is important to be able to demonstrate that the principles of the HACCP certification have been correctly applied and this is done through documentation and record keeping. These records should include:

Documentation should also exist to demonstrate that the HACCP Plan has been effectively managed and implemented. This should include:

CCP Monitoring Records

12 Steps for the application of HACCP

In order to implement HACCP there are 12 steps that should be followed:

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