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What is HACCP?

Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety that manages physical, chemical and biological hazards as a way of preventing food contamination rather than relying on inspection of the final food product. HACCP is used in the food industry as a means of identifying potential food hazards so that actions, otherwise known as Critical Control Points (CCP) can be taken to reduce or eliminate the hazards.

Believe it or not this food safety program was developed as part of the American space program. When America first committed to putting a person into space they realised that food would be very important and that it would be much better to control the way in which food was prepared and stored than to have to test every piece of food prior to consumption. NASA developed the HACCP program along the lines of its engineering management program.

The HACCP System involves seven (7) principles

  • Principle 1: Analyse the Hazards
  • Principle 2: Determine the Critical Control Points
  • Principle 3: Establish limits for each Critical Control Point
  • Principle 4: Establish critical control point monitoring requirements
  • Principle 5: Establish corrective actions
  • Principle 6:  Establish procedures for ensuring the HACCP system is working as intended
  • Principle 7: Establish record keeping procedures
HACCP Principles

In Australia, food hygiene and food safety is a big public health concern and all businesses involved in the production, preparation, processing, transport and service of food must implement a food safety program. These food safety programs are based on the HACCP principles. Certification of Food Safety programs is available under ISO Standard 22000.

A qualified food safety supervisor is the person responsible for the implementation and maintenance of a food safety program. The States and Territories have their own specific requirements for training and implementation of food safety programs. These are based on the Australia New Zealand Food Standards and generally require food safety supervisors to be qualified in one or more Nationally Recognised units of competency. The Australian Online College provides Nationally Recognised online Food Safety Supervisor Training and a Safe Food Handling course for other people involved in food hygiene.


Want more information?

If you would like to know more about HACCP consider completing a food safety training with the Australian Online College. The college offers a general safe food handling certificate course and a food safety supervisor training course. Why not enrol in a safe food handling certificate course now? 

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This page is about HACCP.

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