What is HACCP (Hazard Analysis & Critical Control Points)?

HACCP (pronounced Hass-up) Australia Food Safety Accreditation provides a recognised endorsement of food safety excellence. It is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than relying on finished product inspection.

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as critical control points (CCP’s) can be taken to reduce or eliminate the risk of the hazards being realized. HACCP was first developed by NASA in the late 1950’s in response to the challenge of feeding future astronauts who would be separated from medical care for an extended period of time.

SOL Breads has upgraded its production facilities and back office to meet the food safety requirements of HACCP. The successful implementation of HACCP required the full commitment and involvement of staff and external food safety experts. To maintain accreditation, SOL Breads is audited on a regular basis by independent HACCP consultants.