Australian Nature Dairy take great care and pride in the preparation of its products. It is our policy to ensure that all products are prepared following our documented Food Safety and Quality Program.
To ensure the production of products prepared and delivered of the best quality, a food safety and quality program has been implemented that uses HACCP and ISO techniques to ensure that potential hazards during the processes are recognised and controlled. The principles of GMP (Good Manufacturing Practices) are also implemented to ensure a high level of hygiene and housekeeping is maintained at all times.
GMP is a sanitary and processing requirement applicable to all food processing establishments. Many food industry companies have implemented the GMP certification scheme for food processing as the foundation upon which they have developed and implemented other food quality assurance systems and food safety management systems, such as HACCP, SQF 2000, ISO 9001 and ISO 22000.
HACCP testing was first used in the 1960’s by the Pillsbury Company to produce the safest and highest quality food possible for astronauts in the space program. HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.
ISO 22000 Food Safety Management
ISO 22000 takes a whole chain approach to food safety, providing a standard that isn't just for food processors, but goes all the way from the farm to the fork including packaging and ingredient suppliers, caterers, storage & distribution facilities, chemical and machinery manufacturers and can be applied to primary producers such as farms.
The ISO22000 standard is an ISO/PDTS22003 accredited program designed to ensure safe food supply chains worldwide.
ISO 22000 extends the successful management system approach of the ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety by incorporating the principles of Codex HACCP.
The development of ISO 22000 was based on the assumption that the most effective food safety systems are designed, operated and continually improved within the framework of a structured management system, and incorporated into the overall management activities of the organization.