HACCP is a food safety and risk assessment plan that was originally developed in the 1960’s by NASA and a group of food safety specialists.
HACCP stands for Hazard Analysis and Critical Control Points and outlines seven key principles in food safety - Hazard Analysis, Critical Control Points, Critical Limits, Critical Control Monitoring, Corrective Action, Procedures, and Record Keeping. HACCP can be applied to all processes throughout each and every stage of the food supply chain. This includes production, preparation, packaging and distribution.
Ausfine’s certification covers chilled and frozen meat, frozen desserts and chilled and frozen dairy, dry dairy goods, frozen cherry tomatoes and gluten free pizza bases.
see our certificate