Hazard Analysis and Auditing Systems
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January 18, 2006
Hazard Analysis Critical Control Point (HACCP) system
HACCP is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.
The Food Acts of the States and Territories require that food businesses, other than those that only handle “low risk” foods, have a food safety plan before starting the business. Standard 3.2.1 of the Australia New Zealand Food Standards Code requires that such food safety plans be HACCP based and identifies possible hazards, ways of avoiding such hazards and corrective action when such hazards occur.
HACCP Information from FDA This information is from the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition.
The International Meat and Poultry HACCP Alliance was developed in 1994 to assure safer meat and poultry products. Their site contains informative and topical material regarding issues meat and poultry products.
Other international standards for quality assurance
ISO 9002 is an internationally recognised Quality Assurance system upon which many other similar systems are based.
SQF 2000 is based on HACCP and recognised by various horticultural businesses as a food based Quality System alternative to ISO 9002.