In order to obtain HACCP and ultimately ISO accreditation
The business has to comply with a number of very stringent government gazetted rules and regulations with regards to construction and layout of building, premises and workspace. Over and above this, the business needs to prove due diligence with regards to facility, water and energy as well as waste management.
In order to guarantee food safety the business needs to meet the international standards with regards to cleaning and sanitation, pest control, equipment suitability and maintenance, as well as prevention of cross contamination. To ensure full traceably, it is imperative that very a strict vetting process is carried out with suppliers of all raw materials, ingredients and packaging and often independent audits are carried out. Product information and mock recall procedures all form part of this system, which is independently audited on an annual basis to ensure that none of the standards have wavered over the year.
A HACCP study is conducted on each and every product produced to identify where hazards can be introduced to either the process or the product. Once this has been established critical control points on this process needs to be established. Once these have been identified each process is then routinely monitored and recorded on a daily basis. Processes are often verified to check the preventive measures that have been put in place are working.
Both HACCP and ISO Standards are independently audited on an annual basis.