The compliance challenge
HACCP underpins nearly every food safety requirement in Australia, yet many plans are inherited, outdated or built around a process that has since changed. Auditors frequently find flow diagrams that were never verified on site, CCPs with no validation evidence, and critical limits that cannot be met in practice.
Businesses also face the opposite problem: plans with too many CCPs, generating monitoring burden without reducing risk.
About this service
HACCP consulting applies the Codex principles to your process properly — a competent HACCP team, verified flow diagrams, a defensible hazard analysis, and control measures determined on evidence rather than habit.
The plan is then implemented: monitoring forms designed for the people using them, corrective actions that define product disposition, and verification and validation evidence assembled and retained.
Scope of support
- HACCP team formation, roles and competency requirements
- Product descriptions and intended use
- Process flow diagram development
- On-site flow diagram verification
- Hazard identification across biological, chemical, physical and allergen hazards
- Hazard analysis, significance assessment and justification
- Control measure identification and assessment
- CCP determination using a structured decision method
- Critical limits and their scientific or regulatory basis
- Monitoring procedures, frequency and responsibility
- Corrective actions and product disposition
- Verification activities and schedules
- Validation of control measures
- Record keeping and documentation
- HACCP plan review triggers and annual review
- HACCP implementation and team training
How the consultancy works
- 1
Preliminary steps
Assemble the HACCP team, describe products and confirm intended use and scope.
- 2
Flow verification
Draft and then walk the flow diagram on site across all shifts and product groups.
- 3
Hazard analysis
Assess each step for likelihood and severity, documenting justification and control measures.
- 4
CCP determination
Apply a decision method consistently and record the reasoning for each outcome.
- 5
Plan construction
Set critical limits, monitoring, corrective actions, verification and records.
- 6
Validation
Compile evidence that control measures are capable of achieving the intended control.
- 7
Implementation and review
Train monitors, run the records, verify performance and set the review cycle.
Relevant standards
- Codex Alimentarius HACCP principles and application steps
- Food Standards Code Standard 3.2.1 and state food safety program requirements
- HACCP requirements within BRCGS, FSSC 22000 and SQF
- Customer HACCP verification requirements
Who this suits
- Manufacturers and processors of all sizes
- Businesses whose HACCP plan has not been reviewed recently
- Sites adding new products, equipment or processes
- Businesses required to hold a HACCP-based plan by a customer or regulator
Compliance and operational benefits
- A defensible, evidence-based hazard analysis
- Right-sized CCPs with achievable critical limits
- Validation and verification evidence available at audit
- Monitoring records operators can complete accurately
- A HACCP team that understands and owns the plan