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
AUS-QUAL proudly supports the following programmes: