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Common food safety questions
Click on a question from the list below for further information.
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1. What are the benefits of implementing a HACCP & food safety system? |
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2. What are the legislative requirements for HACCP & food safety programs? |
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3. Is Food Safety Plus qualified in HACCP? |
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4. How long does a food safety program take to implement? |
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5. Can we do some of the work ourselves? |
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6. How much does a HACCP based food safety program cost to develop? |
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7. Is HACCP internationally recognised? |
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8. Do I need to have a HACCP Program? |
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9: Why are prerequisite programs a big part of HACCP? |
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10. I am certified to ISO 9001:2008. Must I develop a separate system to comply with HACCP? |
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11. What is the Food Safety Plus Privacy Policy and website Terms of Use |
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Answers below….
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Q1. What are the benefits of implementing a HACCP & food safety system?
A. HACCP based food safety programmes are now a standard food business tool, worldwide. The internationally recognised HACCP system helps an organisation to:
· routinely produce safe, quality food that meets specification
· comply with relevant legal requirements such as FSANZ Food Standards Code
· demonstrate due diligence in a court of law
· trade with major clients
· HACCP is a requirement of many state and federal government tenders
· reduce product and public liability insurance costs
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Q2. What are the legislative requirements for HACCP & food safety programmes?
A. The status of the legislation varies from state to state and different types of business. Business that now are required to implement HACCP include those supplying vulnerable persons which includes aged care providers. The best way is to check is to speak with your State / Territory health authority or simply contact Food Safety Plus.
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Q3. Is Food Safety Plus qualified in HACCP?
A. Yes! All Food Safety Plus staff are professionally trained with real industry experience. Our staff have actually worked in food factories, on farms and in catering business. We understand how a business operates and know that your business doesn't need unnecessary paperwork. Our team are amongst the most qualified in Australia, so you can feel confident with Food Safety Plus. We are also an internationally recognised training provider, certified by RABQSA International. We also offer the following units of competency in association with the Australian Institute of Management (WA) Inc.
· FDFFSACA - Assess compliance with food safety program
· FDFFSCOMA - Communicate and negotiate to conduct food safety audits
· FDFFSCFSAA - Conduct food safety audits
· FDFFSCHZA - Identify, evaluate and control food safety hazards
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Q4. How long does a food safety programme take to implement?
A. 3 months would be the average from start to finish depending on the complexity of your business.
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Q5. Can we do some of the work ourselves?
A. Yes. In some cases our clients prefer to conduct part of the work themselves under our guidance; thus making some savings on the overall cost. There is an additional time commitment required which may not suit everyone. Food Safety Plus will advise you on the most cost and time effective means of achieving your objective.
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Q6. How much does a HACCP based food safety program cost to develop?
A. Food Safety Plus does not prepare off the shelf programs. Each project is specifically tailored to our clients’ needs. In order to provide a cost to you, we need to look at your operation and talk to you about your requirements. We are happy to do this on an obligation free basis.
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Q7. Do I need to have a HACCP Program?
A. The answer is that Australia’s leading food businesses (retail, service and manufacturing) now demand that their suppliers have a HACCP based food safety programme in place. Many also require non-food products and services to be compatible with their HACCP programme.
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Q8. Is HACCP internationally recognized?
A. Yes. The HACCP principles have been adopted all over the world, particularly in the USA, Europe, Asia and Australia. Increasingly, HACCP is becoming an important feature in the import/export process. It is recognised by all countries as the best method of food risk management.
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Q9. Why are prerequisite programs a big part of HACCP?
A: Prerequisite programs are critical to the effective operation of the food safety management system because they establish the environment or the basic hygiene conditions for successfully making a safe product. They are different from the HACCP plan. These programs have a number of common elements.
· Prerequisite programs deal indirectly with food safety. Critical control points and HACCP deal directly with food safety.
· Prerequisite programs tend to be more general and are applied across manufacturing lines in a plant, while HACCP is based on a specific product that is produced on a specific processing line.
· Typically, momentary failure of a prerequisite program does not normally lead to a food safety incident. However, systematic breakdown of a pre-requisite program can lead to a food safety problem.
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Q10. I am certified to ISO 9001:2008. Must I develop a separate system to ensure compliance with HACCP?
A: No. Both standards have elements that are common, which can be used as a basis for integration. These elements include management reviews, internal audits, policy and objectives, systems processes, documentation and planning. You need only to determine what level of integration of both standards is appropriate for your company.
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Q11. What is the Food Safety Plus Privacy Policy?
A: Please click here to open our Privacy Policy and our website Terms and Conditions
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