HACCP Requirements
Produco’s lead consultants have extensive Infant Formula, Milk Powder, Spray Drying, and complete Dairy manufacturing experience with world-leading Dairy companies.
The international 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.
HACCP forms the backbone of any risk-based food safety programme.
Produco has experienced HACCP specialists to create gold standard Quality Systems and Food Safety Programs
PROCESSING ANIMAL PRODUCTS
In Australia, certain food companies will require a Food Safety Programs (FSP) based on the level of food safety risk. High risk food is classed as:
- Foodservice serving vulnerable populations
- Harvesting, processing, and distribution of raw oysters and other bivalves
- Catering operations serving food to the general public
- Producers of manufactured and fermented meat
Food Standards Australia New Zealand (FSANZ) sets national food safety standards including Standard 3.2.1 Food Safety Programs which outlines the responsibilities of food businesses around premises, equipment, and food safety practices.
Food Safety Programs are built on the principles of HACCP.
A food business uses an FSP to identify and explain how known risks such as chemical, physical and biological risks will be managed. They must be documented.
As a business owner, you need to maintain your FSP, and that can be a time-consuming process. Produco can guide and build all your requirements including equipment, ingredients, and processes that need to be captured accurately. Secondly, all corresponding systems, procedures and documentation updates to reflect changes and manage risk appropriately.
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.
