Service 01a

HACCP Plan Development

A robust HACCP plan is mandatory for compliance and critical for commercial viability. We design, draft, and implement tailored HACCP plans that seamlessly fit your daily operations.

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11+ Years Food Quality Experience The Arnott's Group Background TAE-Qualified Trainer TAFE NSW Lecturer HACCP & SQF Specialist NSW Food Authority Compliance Food Technology Degree Serving All of NSW

What is included

Expert delivery, zero complexity.

We provide end-to-end HACCP development, mapping processes from raw materials to distribution, ensuring full compliance with Food Standards Code 3.2.1.

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Process Mapping

Step-by-step documentation of food flows and processes to locate and control safety hazards.

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Critical Control Points

Setting scientific critical limits (temperature, pH, water activity) to prevent microbial risks.

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Verification Systems

Detailed record-keeping logs and audit-ready verification protocols for ongoing assurance.

Who is this for?

This is designed specifically for:

Food Manufacturers

Businesses producing goods for retail chains (Coles, Woolworths, Aldi) requiring SQF, ISO, or basic HACCP certification.

Wholesalers & Distributors

Storage and logistics centers requiring certified food handling compliance systems.

Audit & Compliance Standards

End-to-End Compliance Support

We design and prepare your food safety management systems (FSMS) to satisfy all local council requirements, state authority regulations, and third-party auditing standards.

Local Government

Council Inspections

Preparation and mock audits for Environmental Health Officer (EHO) visits, ensuring your premises and documentation pass every checklist item.

State Regulators

NSW Food Authority

Compliance readiness for the Food Act 2003, Standard 3.2.2A requirements, and Food Safety Supervisor (FSS) protocols across all of NSW.

Independent Standards

Third-Party Auditing

Development of HACCP-based programs and gap analyses designed to satisfy NSW Food Authority requirements and internal quality reviews.

The Process

How we deliver results.

Process Flow Audit

We walk through your manufacturing steps to capture every ingredient, machine, and packaging interface.

Drafting Plan

Drafting hazard analyses, setting CCPs, limits, corrective actions, and validation methodologies.

Conversational Q&A

Questions & Answers

What is a Critical Control Point (CCP)?

A CCP is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level, such as cooking temperatures or metal detection.

How do you validate a HACCP plan?

Validation involves gathering scientific and technical evidence (like micro testing or temperature trials) to prove that the controls specified in your HACCP plan are actually capable of controlling the hazards.

Need clear, actionable food safety advice?

We work directly with your business to construct robust quality structures, training platforms, and audit preparedness tools.

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