In Australia, What is the most basic HACCP accreditation?
Hi everyone,
In Australia, What is the most basic HACCP accreditation a Food production company can hold. South australia State if that is relevant.
I have said to my Directors it is ISO 22000 but they are talking to their "friends" and they are being given conflicting information. that there is a level below that.
Thanks for your help in advance
I've no idea of Australia has an equivalent to SALSA - it's a bit broader than HACCP, sort of a light version of BRC.
As pHruit has stated, yes there is a basic HACCP which can also include GMP components. This is our bare minimum for vendor approval. However, of late we have found some smaller vendors are now trying to use their states dairy licencing as being suitable for HACCP, E.g. DFSV. These government licences are only issued to companies that have a HACCP program in place, but these HACCP programs may not be audited and certified by a third party other than the government licencing bodies. How in depth they are assessed I’ve no idea but I’m not comfortable with it.
My understanding is HACCP certification mainly focuses on HACCP plans. ISO 22000 is HACCP plus ISO management systems. The next level is the GFSI standards like FSSC 22000, SQF etc. FSSC 22000 has allot more focus on GMP.
Maybe start with what your customers want.
Hi Cheaney,
We are food manufacturing facility in QLD.
Bare minimum obviously is city/state council " registered food premises" licence.
There are many certification body's like SCI-Qual, HACCP Australia etc. who can audit to their HACCP standards which are developed following Codex and can be tailor made for type of hazards being targeted.
GFSI,ISO 22000 makes your quality systems more appealing as sometimes supermarkets wouldn't accept certification body's food safety certification so either you will have to be get audited to their quality standards by auditing body of their choice or present GFSI,ISO 22000 etc.
Hope this helps.