Food Safety

HACCP / Food Safety Standard

Hazard Analysis Critical Control Point Audits


Food Safety Management Systems put procedures in place to help prevent food-borne illnesses. Food-borne illness can be catastrophic not only for consumers, but also for businesses and suppliers in the food industry.

Food safety management systems can help prevent costly food recalls from things such as Foreign Matter, Allergens, Chemicals and quality.

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

To sell food on the domestic market in New Zealand or Australia operators must meet the requirements of the
Food Act 2014 by either:

  • Operating under the Food Hygiene Regulations 1974 Local Authority or Council registration


  • Applying for an exemption from the Food Hygiene Regulations and operating a Ministry of Primary Industries (MPI) approved food safety programme

To be exempt, operators of a food business must have an effective food safety programme based on the principles of Hazard Analysis Critical Control Point (HACCP). This may be developed specifically for your operation or based on a template or code of practice (COP).

  • More information on HACCP can be found on the Codex Alimentarius Commission website
  • Information on the exemption certification process and how to develop a food safety programme can be found on the MPI website:

A third party audit of your food safety programme provides a retailer or manufacturer with the assurance that you operate a food safety programme according to the principles of HACCP and have controls in place to manage food safety risks.

Key Elements

  • Contact us to start the inspection process
  • One of our auditors will talk you through the application and audit process
  • Telarc is accredited by JAS-ANZ against ISO 17020 as a Type A (third party) inspection body to undertake assessments against the Food Act and in particular, for exemption under the Food Amendment Act (No 2) (1996)
  • Our food auditors are approved by the MPI and have an extensive knowledge across all areas of the food industry in New Zealand
  • The timing of the audits is governed by the MPI but is generally on an annual basis
  • Telarc would provide a certificate of inspection following the close out of any audit conditions
  • The MPI also provides an exemption certificate once the food safety programme is approved
  • 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