HACCP!

Advice to manufacturers who don’t have HACCP –

Get insurance!
First time callers to Gourmet Guardianwho want or need to implement HACCP,
invariably ask one of eight questions. In this whitepaper I aim to provide you with the
answers to:
What is it?
What are the benefits?
What is involved?
What do I have to do?
How much does it cost?
How long does it take?
Why should I use Gourmet Guardian to implement HACCP for me?
What options do I have once I obtain certification?

HACCP: What is it?

HACCP stands for Hazard Analysis Critical Control Point and is a

PreventativeManagement Food Safety System (to prevent, means to stop it from
happening, before it becomes a problem) which was designed by NASA as a means of
guaranteeing that the food that was sent up in space with the Astronauts was safe and
would not cause illness.

HACCP was introduced, so that products do not rely on end product testing and
unnecessarily comprehensive Good Management Practices. It allows both industry and
government to carry out their responsibilities more efficiently and effectively.

HACCP is an internationally recognised system that follows seven set principles:

1. Identify hazards associated with each step, conduct a hazard analysis and
consider control measures that will control hazards;
2. Determine Critical Control Points (C.C.Ps);
3. Establish critical limits for each C.C.P, and validate these limits;
4. Establish a monitoring system for each C.C.P;
5. Establish corrective action if critical limits are not met;
6. Establish verification procedures;
7. Establish record keeping and documentation (provide verification);

HACCP is a logical and systematic approach to identify, assess, prevent and control
hazards that may arise throughout all stages of production. From the receipt of raw
materials to the finished product delivered to consumers. Once in place, HACCP will
allow management and production staff to identify and control potential hazards before
they arise.

When I conduct training, I ask the participants to all think of a food safety hazard in
their business. I get answers like hair in the food, fridge not running at the correct

www.australianfoodsafety.com.au Page 1
temperature and rats in a kitchen. Following the principles of HACCP, we then look at
how we could prevent these hazards from occurring. Some are simple: i.e. like wearing
a hat, some are more complex: i.e. like checking and recording refrigeration
temperatures and others can even be outsourced: i.e. like having an external pest
controller conduct routine checks. All of the potential hazards that are identified are
then controlled through the implementation of preventative controls.

How can HACCP help me?

HACCP has many benefits. The benefits are not only to the manufacturer, wholesaler or
distributor of food and beverages, but also to the purchaser and end user of the
product. If you are in the food industry, you should be asking your suppliers if they are
HACCP Certified, and if they aren’t, then perhaps you should ask them why they feel
the safety of their clients isn’t important enough to have a HACCP System. HACCP has
many benefits including:

General benefits:

HACCP improves the relationships between all levels of the food chain. HACCP
is often referred to as controlling food “from the paddock to the plate”.
HACCP is an internationally recognised system that can be integrated with
ISO principles. This new ISO standard is called ISOO 22000.

Preventative system:

A HACCP system identifies all potential hazards associated with your process.
HACCP is a preventative system, so it saves your business money.
HACCP does not rely on expensive end product testing therefore
reducing product losses and liabilities.
HACCP businesses have a reduced risk of potential product recalls.
HACCP averts food poisoning outbreaks.

Improve standards:

HACCP allows manufacturers to be confident of their products.

HACCP provides improved food safety standards.
Quality standards increase, as well as safety standards.
HACCP can be used as a tool to prove systems are in place & working
effectively
A regular review of your HACCP system allows you to identify where and how
systems can be improved.

Benefits to employees:

A HACCP system should identify potential training needs.

Employees in a HACCP business have an improved awareness of potential
hazards associated with their work practices.
HACCP promotes efficiency.

www.australianfoodsafety.com.au Page 2
 Sales & Marketing

HACCP provides added marketing opportunities to promote your business,

as it creates Consumer Confidence in the safety of food.
Most hospitals, airlines, franchises, wholesalers, distributors and
manufacturers won’t purchase fromyou if you aren’t HACCP certified.
HACCP is a public statement that a food manufacturer maintains stringent
food safety standards.

Legal protection

HACCP can assist with Legal Protection in the event of customer litigation
(Provides due diligence).
Assists with meeting and exceeding minimum legal requirements.

Systematic

HACCP uses a systematic approach to food production from raw materials,

production, storage, packaging, distribution, sale and consumption.
HACCP systems have a clearly defined structure (as detailed above).

Flexible

A HACCP system can be modified or updated to include changes to processes,

new equipment and technologies.

However…HACCP will not work if:

The people working with the system are not 100% dedicated to it.
If it is not implemented and operated correctly.
If it is used purely as a marketing tool.

In Australia, HACCP has been introduced as a model and means of increasing standards
of food hygiene and reduce the incidence of food poisoning and food borne illnesses.

Tracey Brooker, Executive Chef from Cabrini Hospital states:

“HACCP is great! Working in a large commercial kitchen, with vulnerable clientele,

my employees have added confidence in our food preparation. I love the
systematic approach, which does not allow for any “grey areas” or rely on
personal judgment.

I love the fact that I have documentation/proof at my finger tips if any

discrepancies occur. I also use it as a tool for training and identifying areas that
need improvement/focus. HACCP allows for improved communication between
relevant food departments, service staff, nutrition and cleaning.....It gives my
employees an overall sense of involvement as it is a continuous goal”

www.australianfoodsafety.com.au Page 3
Benefits if you purchase from HACCP Certified businesses:

There is an expectation that they are operating correctly.

Instills confidence. You know that the products you are purchasing are safe and
their employees are suitably trained.
You know that your suppliers have regular HACCP certification audits.
If you purchase from a HACCP certified business, there is less chance the
products you are using will ever be involved in a food recall.

What is involved?

There are different processes that you can follow to implement HACCP. These include:
Attending a three day “Principles and Applications of HACCP Course” (cost is
between $1,500 and $1,800) and then applying what you have learnt to your
business and developing your program yourself.
Having an external consultant prepare your program and you implement what
they have prepared.
Having an external consultant prepare your program for you and then helping
you implement it.

At Gourmet Guardian, we prefer to prepare your program for you and help you
implement it. As a registered food safety auditor, I see many different HACCP
systems. Some are very simplistic and non descript and the operator can’t follow and
understand the requirements. Others have been written by food scientists and micro
biologists, and you need a scientific degree to understand what is required. As a
qualified chef with 20 years food industry experience, I have seen what works and what
doesn’t.

In order to ensure certification, we have designed an 11 Point Checklist for HACCP

Certification Success so that we can provide our Guarantee to your success.
These eleven steps are:

1. Initial meeting with company management and discussions on site.

2. Completion of site specific questionnaire to obtain your preferences for
certain processes.
3. An initial confidential audit and detailed report identifying potential non
conformances and areas for improvement.
4. We prepare your food safety program following the seven principles of
HACCP.
5. Preparation of site specific monitoring forms.
6. Preparation of detailed cleaning schedules.
7. We train your HACCP Team and management representatives on their new
system.
8. We complete your first internal audit and management review utilising the
resources in your HACCP program and discuss findings with you, prior to
your certification audit.
9. A representative of Gourmet Guardian Pty Ltd is present at the Certification
Audit.

www.australianfoodsafety.com.au Page 4
 10. We provide you with a duplicate copy of your HACCP Program for your local
council (if required).
11. We provide electronic versions of all monitoring forms

What do I have to do?

The first decision you need to make, is that your business can’t afford to trade any
longer without the protection of HACCP. This is a decision that YOU must make. Once
you have made that decision, you need to decide which of the three options detailed
above best suit you.

If you want to attend a three day HACCP course, please contact us and we will provide
references to course providers. If you want assistance to implement HACCP, contact
Gavin now on 0422 922 883 or gavin@gourmetguardian.com.au.

BEFORE calling, you should know:

Why you are implementing HACCP (i.e. are customers asking you to etc.)
When you need to be certified by
What products you want covered by the HACCP system
If you have any resources that you are already using that need to be included
Who will be responsible for the operation of the program

If you follow our “11 steps for Certification Success” you will need to make time to:
Complete our initial questionnaire
Meet with Gavin to discuss your needs and show him through your facility
Allocate at least half a day for HACCP training
Be present for an internal audit and management review
Be present on the day of the certification audit. While we will be present to assist
you, it is you and your business that is being audited.

What does it cost?

As you would understand, there are expenses involved in implementing a HACCP

System. We have a number of payment options to make it easier for you to manage
your cash flow, including staggered monthly payments and discounts based on longer
than normal timelines or for payments made up front.

Each program is costed individually. We do not sell “off the shelf” programs. Each
program is specifically designed for your business. The cost is dependent on:
The timeline you require including the time of the year
The location of your facility
The resources you already have (that don’t need to be recreated)
The amount of work that you do
The number of processes (i.e. products) you have
The reason you are implementing HACCP. (i.e. if you are wanting to supply
Woolworth’s, they have a 50 page document that lists all of their requirements.
To implement these into your program takes more time)
How you wish to pay (i.e. up front, monthly, staggered etc.)

www.australianfoodsafety.com.au Page 5
We GUARANTEE that you will gain certification at your first and only attempt.

Our NO RISK, Get HACCP Certification

at the FIRST and ONLY ATTEMPT Guarantee:

Gourmet Guardian are so confident about the HACCP programs that we prepare, that
we GUARANTEE that your program will achieve certification at the first and only
attempt, simply by completing all steps of our “11 Point Checklist for Certification
Success”. If the program that we prepare does not pass certification on the first
attempt, we will refund you all of the payments that you have already made!

We have worked in and on HACCP systems for almost 10 years. We can offer this
guarantee knowing that every single one of our clients has achieved certification
at their first attempt and we’re not about to let you ruin our 100% success
record!

Conditions:In order for us to offer a guarantee as attractive as the one detailed above,
we do need to attach three straightforward conditions. Please ask Gavin for a copy
of this document.

To our knowledge, none of our competitors, offer this guarantee. We guide you from
day 1, and assist you through the entire process, ensuring that you are confident with
your new system and that you gain certification in a timely manner. Many of my
competitors write a program, charge like a wounded bull and then leave you to
decipher what is required. We do not see any benefit in offering that sort of service.
Most companies who use Gourmet Guardian have not had experience to HACCP
previously, and need to be assisted through the process.

Please note: The costs indicated only include the cost of preparing and implementing
the program. The program still needs to be audited. Gourmet Guardian recommend
that you use an auditing company that is certified by JASANZ. Depending on the
company you choose, you will need to allow the following approximate costs:
Application fee: $300 - $800
Annual fee to maintain certification : $300 - $800
Audit costs: between $1300 and $1800 per day

The length of the audit will be determined by the certification company and is
dependant on number of process, level of co-operation of the company and the level of
conformance. The number of audits per year will be depending on the level of risk
associated with your product (low, medium or high). We can estimate these costs for
you.

How long will it take?

The HACCP Systems developed by Gourmet Guardian, while easy to follow are complex
in design. It takes us considerable time to understand your processes and prepare a
customised system for you. If you are considering HACCP Certification, do not hesitate
in commencing your investigations. On average, you will need to allow two to three

www.australianfoodsafety.com.au Page 6
months as a minimum, for us to custom design a program for you. We do not sell “off
the shelf” programs. While we have been able to prepare a HACCP program in one
week, this process is not ideal and certainly not recommended.

What options do I have once I obtain certification?

Achieving HACCP certification is an enormous benefit to your business and you need to
take full advantage of your certification.GourmetGuardian recommend that you:
Place the HACCP logo of your certification company on:
 Websites
 Stationary
 Packaging materials
 Business cards
 Invoices
 Vehicles
 Brochures
 On the outside of your building
 Etc.
Tell all your customers
Get your sales staff to indicate to prospective clients that you are HACCP
certified as part of their introduction
That you publish a media release
Inform industry bodies
Inform prospective clients who are not yet buying from you

Prior to preparing any of the products with the HACCP logo, you need to check the
certification requirements of the certification company. They will provide you with a list
of conditions and also an electronic copy of the logo. Conditions do apply to colours,
size, application etc. so it is important to check with the certification company these
conditions prior to going to the graphic designer and printer. You need to read these
conditions carefully, as there are stipulations stating the use of these logos and if you
lose certification OR change companies, you will need to remove logo’s from all
materials and equipment.

As a value added benefit, Gourmet Guardian inform their client base of your
certification via email, they include an article on their blog, they issue you with the
Gourmet Guardian Tick and they publish your business details in our Food Safe book.

Why should I use Gourmet Guardian Pty Ltd to implement HACCP at my

business?

The HACCP systems designed by Gourmet Guardian Pty Ltd are practical and
easy to read.
We do not sell “off the shelf programs”. Each program is specifically designed
for each client’s business.
We guarantee that our systems will be certified at the first certification audit
Once successful you obtain the Gourmet Guardian Tick for your business.
Our highly trained and experienced food technologists not only have the scientific
and technical knowledge to prepare a HACCP system for you, we also have the

www.australianfoodsafety.com.au Page 7
 practical experience of having worked in HACCP certified businesses ourselves.
Our employees are qualified chefs, butchers and food manufacturers.
We promote your success in our FREE newsletter and on our website.

So… what are you waiting for?

Don’t you want to make your food products safer than your competitors’?

Don’t you want to empoweryouremployees so that they never embarrass

you again?

When would NOW be a good time to implement HACCP?

Contact our Founder and Managing Director, Mr Gavin Buckett on 0422 922 883 or
gavin@gourmetguardian.com.au.

www.australianfoodsafety.com.au Page 8