• Affordable HACCP Certification
• High Risk Premise Auditing, i.e. Aged Care/Child Care
• Food Safety Plan / HACCP Auditing
• Develop HACCP / Food Safety Programs
• Food Safety Nationally Accredited Courses
• Refresher Food Safety Training Courses (2 hour)
• Onsite training at your venue
• Certificates Provided
• Develop work instruction for staff reference
• Provide assistance and advice on food safety 7 days a week free of charge
• Australia wide service, including remote areas

Peter Landrigan

Graham Black

Paul Garry

Lez Sevaracz

Scott Bond

• Names of professional HACCP practitioners to develop your program.
• Professional qualified trainers to assist in the implementation of your HACCP program, including staff training if required.
• Professional food safety auditors registered with RABQSA with a minimum of 20 years experience in the food industry to carry out your HACCP Accreditation audit.
• Note: Food Hygiene Australia provides 7 days a week free advice on matters relating to HACCP Accreditation, food safety and training. .Estimated cost for HACCP Accreditation can be provided by contacting us, see contact section for phone numbers and email.
• Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes.

1. Conduct a hazard analysis. Plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
2. Identify critical control points. A critical control point (CCP) is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
3. Establish critical limits for each critical control point. A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
4. Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each critical control point.
5. Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
6. Establish record keeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
7. Establish procedures for verifying the HACCP system is working as intended. Validation ensures that the plans do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans.

• Train the staff in food safety hygiene and handling procedures.
• Inform relevant employees about the objectives and scope of the audit.
• Arrange for the Food Safety Supervisor to accompany the auditor through the process.
• Provide the current food safety program.
• Provide all relevant documentation for the previous twelve months.
• Provide external service reports e.g.. Pest Control, Maintenance and Calibration.
• Provide council E.H.O. Reports.
• Provide current food premise registration if required.

• Entry meeting with Food Safety Supervisor or other competent person to discuss procedures of the audit.
• Audit of Food Safety Program including Australian Food Safety Standards 3.1.1., 3.2.1., 3.2.2., 3.2.3. and relevant legislation as required.
• Familiarity inspection of food premises and assessment.
• Audit of relevant documentation pertaining to the food safety program.
• Finalisation of audit report.
• Exit meeting, discussion of outcomes of the audit, issue audit report.
• Corrective actions if any to be discussed in detail so client fully understands.
• Auditor to provide direct mobile contact number to provide assistance for client.
• Auditor to interact with management wherever necessary.
• Auditor will arrange with client booking date and time.

• Food hygiene and food handler responsibilities
• Food contamination - hazard types and sources
• High risk foods & the danger zone
• Preventing contamination & bacterial growth
• Correct food handling techniques & procedures from
• receipt of incoming goods to food service
• Cleaning & sanitising program & pest control
• What if something does go wrong? - Corrective Action

• Food Safety Supervisor responsibilities & the law
• Risk and Compliance Management
• Food Safety Programs - program types & structure
• HACCP principles
• Support Programs (cleaning, pest control, equipment & kitchen maintenance, calibration etc)
• Records & Logsheets
• Audits & council inspections
• Customer complaints and food recall
• Supervising & training of food handlers

Aged Care/Child Care:

Business: