HACCP Certification in Australia: What's Involved

HACCP (Hazard Analysis and Critical Control Points) is the internationally recognised, systematic approach to food safety. It’s built on identifying where food safety hazards can occur and controlling them at the critical points. For many Australian food businesses, HACCP certification is a requirement to supply retailers, win export markets or satisfy regulators. Here’s what’s involved.

Food safety auditor inspecting a production line — HACCP certification is built on seven principles, from hazard analysis through to establishing critical control points, monitoring, corrective actions and record-keeping.

What is HACCP?

HACCP is a preventive food safety system rather than a reliance on end-product testing. You analyse your process, identify biological, chemical and physical hazards, and put controls in place at the points that matter most: the critical control points. It underpins the Food Standards Code in Australia and is the foundation for broader schemes like SQF, BRC and FSSC 22000.

The seven principles of HACCP

Conduct a hazard analysis.
Determine the critical control points (CCPs).
Establish critical limits for each CCP.
Establish monitoring procedures.
Establish corrective actions.
Establish verification procedures.
Establish record-keeping and documentation.

Why get HACCP certified

It’s frequently required by retailers, distributors and export markets.
It demonstrates compliance with food safety regulation and due diligence.
It reduces the risk of contamination, recalls and reputational damage.
It’s the stepping stone to advanced schemes (SQF, BRC, FSSC 22000) when you need them.

The certification process

Develop your HACCP plan and supporting prerequisite programs (cleaning, pest control, traceability and the like), implement them, complete an internal audit, then pass an external certification audit. Certification is maintained through periodic surveillance audits. A gap analysis first shows you exactly what’s missing.

How Streamline helps

We help food businesses build practical, audit-ready HACCP systems (the hazard analysis, the plan, the prerequisite programs and the records) sized to your operation. We can build it with you or mentor your team and run the independent internal audit so you pass first time.

Frequently asked questions

Is HACCP mandatory in Australia?

Food safety management based on HACCP principles is required for many food businesses under the Food Standards Code, and formal certification is commonly required by customers and export markets even where it isn’t legally mandated for your category.

What’s the difference between HACCP and ISO 22000?

HACCP is the core food safety methodology; ISO 22000 is a full food safety management system standard that incorporates HACCP within a broader management framework. Many businesses start with HACCP and move to ISO 22000 or SQF as requirements grow.

Speak with an experienced ISO auditor

Need HACCP certification for your food business? Email hello@streamline.business or call us:

Brisbane 07 3667 8280
Sydney 02 8315 7780
Melbourne 03 9034 3990

General guidance only. This article is general information, not legal, financial, safety or compliance advice, and it does not take account of your specific circumstances. Streamline ISO Consultants are ISO management-system consultants, not lawyers or licensed advisers. Standards, laws and regulator guidance change, and details were correct only at the time of writing. Always seek professional advice before acting. See our full Disclaimer.