The HACCP certification scheme available from BSI Group Australia is designed to help companies with proactive management of food safety issues.
Hazard Analysis Critical Control Points or HACCP is the main platform for international legislation and good manufacturing practices for all sectors of the food industry.
A key component of various certified compliance standards, HACCP is recognised as a key element of international trade in food products.
HACCP for the food industry
HACCP is relevant to all sectors of the food industry from primary producers and manufacturers to processors and food service operators who wish to demonstrate their compliance with national or international food safety legislation requirements.
The internationally-recognised HACCP is a risk management tool that helps businesses focus on the hazards affecting food safety through hazard identification and establish critical control limits at critical points during the production process.
The Codex Alimentarius Commission (CAC) has developed international codex standards and guidelines with the aim of providing a high level of consumer protection and fair practice in the international trade of food and agricultural products.
While BSI’s HACCP certification scheme is intended to meet as a minimum, the CAC’s General Principles of Food Hygiene and HACCP, it can also be tailored to include other Codex product-related codes of practice or guidelines and any national standard requirements.
Key benefits of HACCP certification:
- Demonstrates a commitment to food safety
- Conveys confidence to consumers, retailers and buyers within the food industry
- Provides buyers, consumers and government agencies assurance that control systems are in place for safe production of food
- Based on the internationally-recognised Codex Alimentarius standards and guidelines, and various national standards
- Regular assessments help continuous monitoring of the food safety system