Food Safety

HACCP (Hazard Analysis Critical Control Point)

Hazard Analysis Critical Control Point Audits


A HACCP based system is designed to identify and control food safety risk factors (hazards). Hazards are anything with the potential to cause illness or injury to a consumer. They may relate to the production, manufacture, preparation, packaging, storage, handling, transport, or distribution of food.

Food-borne illness or injury can be catastrophic not only for consumers, but also for businesses and suppliers in the food industry.

A HACCP based system will help prevent food safety issues and food recalls from things such as Foreign Matter, Allergens, Chemicals and Microbiological contaminants.

A third party audit of your HACCP programme provides a retailer or manufacturer with the assurance that you are operating effectively according to the principles of HACCP.

Telarc HACCP Certification Criteria 2021

Telarc HACCP Code

    Key Elements

    • Contact us to start the inspection process
    • One of our auditors will talk you through the application and audit process
    • Telarc is in the process of gaining accreditation by JAS-ANZ for the Telarc HACCP Programme against ISO/IEC 17021-1:2015
    • Telarc can also audit your system against other published standards, codes of practices or customer requirements
    • Telarc has the ability to integrate and combine audits, which provides you with the benefits of reduced time on site and costs to your company

    HACCP Certification Covers:

    • Identify hazards, assess risk and list controls
    • Determine critical control points
    • Specify criteria to ensure control
    • Establish monitoring system for control points
    • Take corrective action whenever monitoring indicates criteria are not met
    • Verify that the system is working as planned
    • Keep suitable records