HACCP Requirements
Produco’s lead principals have extensive Infant Formula, Milk Powder, Spray Drying, and complete Dairy manufacturing experience with world-leading Dairy companies.
The internationally recognised HACCP system is used to identify, manage and control food safety hazards in your business – to ensure the food you produce is safe. HACCP is applied throughout all stages of the food chain, from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Therefore, HACCP forms the backbone of any risk-based food safety programme.
Produco has experienced HACCP leaders to create Risk Management Programmes (RMPs) and Food Control Plans (FCPs) and Food Safety Plans (FSPs).
PROCESSING ANIMAL PRODUCTSÂ
If you are a primary processor of animal products in New Zealand, you will require an RMP.
If you are a secondary processor of animal products in New Zealand, you’ll require an RMP. Secondary processing activities are Transport and Storage Facilities that export products.
In Australia, certain food companies will require a Food Safety Program (FSP). To view the Food Standards Australia New Zealand (FSANZ) requirements, see Standard 3.2.1 Food Safety Programs.
FSP’s and RMP’s are based on the principles of HACCP.
A food business uses these programs to identify and explain how known risks such as chemical, physical and biological risks will be managed. Both programs must be documented.
As a business owner, you need to maintain your RMP/FSP, and that can be a time-consuming process. Produco can guide you through all your requirements including equipment, ingredients, and processes which need to be captured accurately and all corresponding systems, procedures and documentation updated to reflect the change and risk.
How often should I review my HACCP plan?
If you are a food manufacturer based in Australia or New Zealand, the Food Standards Code requires food businesses to conduct a HACCP review at least once per year.
Outside of these review periods, your plan needs to be reviewed whenever:
- There is a significant change in what happens at your facility
- The change affects an existing Critical Control Point
- There is an unanticipated food safety event or issue
- A control measure or preventive control is found to be ineffective
- You become aware of new information about potential hazards associated with the food you handle.
HACCP International Whitepaper: Gloves in the Food Industry
The use of gloves in the food industry is widely accepted as a tool to improve hygiene and therefore overall food safety. With so many different glove options available on the market, it is crucial to choose the correct glove for the type of activity you are doing.
Improve your knowledge of the benefits and problems of glove use in the food industry and learn correct glove selection and use by downloading the whitepaper: Gloves in the Industry by HACCP International experts Karen Constable and Heloise Lam.