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Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Food safety is ensured through combined efforts of all parties participating in the food chain. HACCP CAC RCP 1-1969 specifies general principles for food hygiene that, when taken as part of an overall management system, can provide confidence in the achievement of positive food safety outcomes.
As an organisation, the steps involved for you are:
Applying for certification:
Review and accept our customised Proposal, and you’re underway!
Firstly, a pre-certification audit or “test run” will be conducted either on-site (at your premises) or off-site (at our premises) or both, to see whether your management systems are suitable. Areas of concern will be reported. Once concerns have been actioned, an on-site certification audit will be conducted, where we will examine the extent to which you address the program criteria. Areas of concern will be reported. Once we are satisfied there are no outstanding issues that present an unacceptable risk to you, your employees, customers, regulators, Equal Assurance or others, we can proceed to issue a Certificate of Confidence. Well done!
Depending on the level of risk, we will conduct a series of surveillance audits (and in some cases special and follow-up audits) and tri-ennial re-certification audits, to examine the extent to which you continue to address the program criteria. Areas of concern will be reported. So long as we continue to be satisfied there are no outstanding issues that present an unacceptable risk to you, your employees, customers, regulators, Equal Assurance or others, your certification remains valid.