HACCP Plans & Reviews

We design, develop and review HACCP plans so food and seafood businesses can manufacture safe product and meet compliance for sale and export.

Hazard Analysis and Critical Control Points (HACCP) is the basis of Risk Management Programmes and Food Control Plans. A robust HACCP plan identifies and controls the chemical, physical and biological hazards in your process, and keeps your product safe and consistent.

HACCP plan development

We take a hands-on approach to understand how your business actually operates — across procurement, supply chain, manufacturing, laboratory and testing, distribution and the end customer. Your plan captures the processes that really take place on the floor, accurately recorded and verified. A sound traceability system feeds into and strengthens your HACCP plan.

HACCP reviews

Review your HACCP plan at least once a year, and whenever:

• there is a significant change to what happens at your facility
• the change affects an existing Critical Control Point (CCP)
• there is an unanticipated food-safety event or issue
• a control or preventive measure is found to be ineffective
• you become aware of new information about potential hazards

An external review gives a fresh perspective, helps satisfy regulators such as MPI and FSANZ, and prepares you for external audits — helping prevent foodborne-illness outbreaks, recalls and non-conformances.

Our review process

A review can include part, or all, of the following:

1. Documentation review — we check existing HACCP plans, SOPs and PRPs against current requirements, and confirm process flow charts correlate with the hazard analysis, including rework and returned product. In-plant and/or remote.
2. Plant audit — a walk-through of the production area with management and staff to verify the process flow and Critical Control Points, including CCP monitoring and verification.
3. Records review — a critical review of CCP records, SOPs, corrective actions, and microbiological, surface and environmental testing results as part of validation.
4. Decision-making documents — capturing how hazards, CCPs, critical limits and target limits were identified, with supporting regulatory references for validation.
5. Reassessment report — tailored to your improvement goals, with in-plant evaluation data and checklists, including CCPs and critical limits.

After any change, we help your team embed the plan so day-to-day practice matches it, transferring knowledge across your organisation.

HACCP plans & reviews

When to review your HACCP plan

• At least annually
• Significant change at your facility
• A change affecting a CCP
• An unanticipated food-safety event
• A control found ineffective
• New hazard information

Our review process

1. Documentation review
2. Plant audit and CCP verification
3. Records review and validation
4. Decision-making documents
5. Reassessment report

Common questions

How often should I review my HACCP plan?
Review at least once a year, and also whenever there is a significant change to your facility, a change affecting a Critical Control Point, an unanticipated food-safety event, a control found to be ineffective, or new information about potential hazards.

Why use an external HACCP reviewer?
An external review brings a fresh perspective and can identify process gaps or issues. It helps satisfy regulators such as MPI and FSANZ, prepares you for external audits, and reduces the risk of a foodborne-illness outbreak, recall or non-conformance.

Useful links

• MPI: food safety legislation
• FSANZ: Food Standards Code