HACCP systems built for your plant, not copied from a template
We write the hazard analysis, set the critical limits, build the monitoring records and train your team — then get you through the certification audit.
HACCP is a legal requirement for most Australian food businesses under the Food Standards Code, and a commercial requirement for almost all of them. Retailers ask for it. Food service contracts assume it. Export markets will not consider you without it.
The problem is rarely that a business does not understand food safety. It is that the documented system does not match what actually happens on the floor — and that is precisely what an auditor is there to find.
A HACCP plan downloaded from the internet will fail an audit. Critical control points depend on your process, your equipment, your products and your throughput. Ours are built from a walk of your site.
What we do
- 1
Site walk and gap analysis
We walk your process end to end, map the flow and tell you plainly where you stand against the standard.
- 2
Hazard analysis
Biological, chemical, physical and allergen hazards identified at each step, with the reasoning documented.
- 3
CCPs and critical limits
Control points determined, limits set against validated evidence, and monitoring frequencies that your team can actually sustain.
- 4
Prerequisite programmes
Cleaning, pest control, maintenance, calibration, supplier approval, traceability and recall — written to your operation.
- 5
Records and forms
Monitoring sheets, corrective action logs and verification records designed to be filled in on the floor, not at a desk.
- 6
Training and verification
Your team trained on the system they will run, plus internal verification before anyone external arrives.
- 7
Audit support
We prepare you for the certification audit and are available on the day.
Who this is for
- Food manufacturers and processors, including contract packers
- Meat, seafood and dairy operations
- Bakeries, beverage producers and ready-meal manufacturers
- Cold storage, distribution and logistics handling food
- Catering, food service and central production kitchens
- Businesses moving from a basic food safety programme to a certified scheme such as ISO 22000, FSSC 22000 or a retailer standard
HACCP, ISO 22000 or FSSC 22000?
They overlap, and choosing wrongly costs money.
- HACCP is the food safety plan itself. Most businesses need it regardless.
- ISO 22000 wraps HACCP inside a full management system — context, leadership, planning, improvement. Usually where exporters and larger manufacturers land.
- FSSC 22000 is ISO 22000 plus sector prerequisites and additional requirements, and it is GFSI-recognised. Major retailers and multinational buyers often specify it by name.
Tell us who is asking you for certification and what they wrote in the requirement, and we will tell you which one you actually need.
Keeping it alive afterwards
A HACCP system is not finished at the audit. Products change, suppliers change, staff turn over, and equipment gets replaced. We offer ongoing internal audits, annual reviews and pre-surveillance checks so the system still reflects reality when the auditor returns.
Get a fixed-price quote
Tell us what you make, how many sites you run and who is asking for certification. We come back with scope, timeline and a fixed price.