Quality and HACCP

The maintenance of quality and the management of risk is attracting greater attention in the modern manufacturing environment. Today's consumers need guarantees of quality. In the food industry this is given in the form of official assurances or seals by independent recognised bodies. In order to gain such assurances a company must show an understanding of the risks that affect the safety of their products or services.

Hazard Analysis & Critical Control Points (HACCP)
HACCP is widely accepted as the foremost means of assuring food safety and is well recognized by New Zealand's major trading partners. In fact some overseas markets actually insist on the presence of HACCP plans, New Zealand companies must be aware of the requirements in this area to ensure continued market access.

Food safety is achieved by systematically assessing hazards, developing control systems and focusing on preventative measures. It has application throughout the food chain from producer to consumer.

Achieve Enterprises Limited has at its disposal consultants that have been accredited with the New Zealand Qualification Unit Standard 12626, and that also have experience in the development and implementation of HACCP plans.