HACCP Plans & ComplianceBuild your foundation of food safety with systems that work, not just paperwork.

HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach used to identify, evaluate, and control food safety hazards. It is the backbone of any legally compliant food safety program in Australia and globally. A HACCP plan outlines potential biological, chemical, and physical risks across your process—from raw material receiving to final product dispatch—and details how these hazards are controlled through monitoring, corrective actions, verification, and documentation.

In simple terms HACCP is a step-by-step system that helps food businesses find and fix things that could make food unsafe. It looks at every stage of your process—from when raw ingredients arrive to when the final product is sent out—to spot anything that could cause harm, like bacteria, chemicals, or pieces of plastic or metal. Once the risks are identified, the plan sets rules to control them, shows how to check that everything is working, and explains what to do if something goes wrong. It’s like having a food safety checklist for every part of your business.

• HACCP Plan Development (FSANZ & Codex aligned)
• Annual Plan Review & Risk Assessment
• Flow Diagram Mapping & On-Site Validation
• Prerequisite Program Design (GMP, Cleaning, Allergen Control)
• Staff Training & HACCP Team Facilitation
• Recordkeeping Systems & Templates
• Corrective Action Planning

Verification, Validation, and Audit Prep