Food Safety

HACCP (Hazard Analysis Critical Control Point) is a food management system designed to identify and control hazards that may occur in the production of food. The HACCP approach focuses on preventing potential problems that are critical to food safety known as Critical Control Points (CCP’s).

Monitoring and controlling each step of the process through analysis and control of biological, chemical and physical hazards from raw material production,

Procurement and handling, to manufacturing, distribution and consumption of the finished product reduces the risks to safe levels. HACCP  is accepted worldwide and in addition endorsed by the WHO and builds the basis of all food safety standards such as SQF, BRC and ISO 22000.

Regulatory Food Safety audits are required for businesses who provide food to the  vulnerable population ie aged care, child care, hospitals.  Also dairy production, dairy collection, transportation and dairy processing require Regulatory Audits.

The adoption of the Food Act 2008 resulted in the introduction of mandatory Food Safety Programs (FSP) for food businesses captured under Standard 3.3.1 (Food Safety Programs for Food Service to Vulnerable Persons) of the Australia New Zealand Food Standards Code and the need for a regulatory food safety auditing system.

A regulatory food safety auditor is a person approved by the Western Australian Department of Health (the Department) under the Food Act who has specific functions and obligations.

Food Safety WA is certified and approved by the Department of Health WA to conduct such audits with the Scope of Core Auditing Competencies, Auditing a Heat Treatment process, Auditing a Cook Chill process.