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HACCP Certification

HACCP Certification is conducted against the accepted Hazard Analysis and Critical Control Point (HACCP) principles and guidelines as outlined by the Codex Alimentarius, CAC/RCP 1-1969, rev. 4-2003. A HACCP system is based on a food safety risk assessment that identifies and controls food safety hazards (microbiological, chemical and physical).

HACCP Certification allows primary producers, processors, manufacturers, food handlers (procurement, transportation, food services and retail) to demonstrate their commitment to food safety through the implementation of a food safety plan based on the principles of HACCP (Hazard Analysis and Critical Control Points). This commitment is often required by regulators or stakeholders such as customers and major retailers.

Certification also provides the added benefit of enhancing a food businesses management system through a regular robust external audit that drives maintenance of standards, promotes continual improvement and can motivate staff through improved knowledge of food safety requirements and their role and responsibilities.


Please follow the below link to access the AUS-QUAL Application Forms;

Click here for the AUS-QUAL Application Forms

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