HACCP Australia provides an invaluable resource for the industry

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HACCP Australia’s team of food science experts, with years of industry experience, continue to help the food industry create better methodologies around processes and products. writes Adam McCleery.

Food safety has always been one of the most, if not the most, important factors in food manufacturing and as technology advances so does the ability of food science experts.

HACCP Australia, a leading food science organization specializing in HACCP food safety methodology, is an organization with a strong and storied history in the sector.

Since 1998, HACCP Australia has helped the Australian food and beverage industry to improve its processes and, by extension, its production and overheads, through the use of its team of senior executives and food experts.

Martin Stone, executive director of HACCP Australia, said decades of experience within the organization, backed by industry leaders and food science experts, has made HACCP Australia an excellent resource for the food industry.

“We started the company in 1998 and we are an organization of food scientists with extensive experience in the food industry.

“We help people develop, implement and certify food safety management programs, typically using HACCP methodology,” he said.

Food safety is the primary area of ​​concern for Stone and the HACCP team, who constantly strive to incorporate the best training and advice from emerging and existing techniques and methodologies.

Mr Stone is also concerned about high levels of food waste in processing and in the community. “There’s a tremendous amount of food waste and that’s something we’d like to reduce, but there’s a balance between food safety and food waste, in some ways,” Stone said.

“We have many years of expertise within this organization and a key thing about us is that all of our employees have been in the industry for many years in management and operations roles.

“Decades of experience with each person translates into effective results in terms of training, process improvement and general advice to the food and related industries.”

When it comes to the HACCP Australia approach to training, the organization emphasizes face-to-face training and consultation, but also offers a series of online training courses.

“We take a very hands-on approach to our training,” Stone said.

“For example, when we deliver a training program, we don’t just offer ready-to-use training modules. As a general rule, we first consult with the company to find out exactly what they are doing and what their needs are. Then we customize a training package to precisely meet their needs, making it highly relevant.

“For example, if you’re a produce marketer, you don’t want to learn about canning fish or how to process ground meat. We keep our training programs highly relevant and practical.

Stone said HACCP was actively looking to improve its online training portal after recognizing how beneficial it was for certain segments of the industry.

“With some of the demands placed on the agricultural sector in terms of training and farmers and growers being widely dispersed, we believe these organizations will benefit from this online training,” Stone said.

Stone said the HACCP team’s years of expertise and experience in the food industry have always influenced the organization’s approach to training and consulting.

“That’s a key differentiation of our organization, the depth of our experience in the industry,” he added.

“We work with clients as diverse as hospitals, breweries, pickle makers, coffee roasters, in fact, you name it and we have been involved in these sectors.”

Stone said the Australia HACCP offering was particularly beneficial to SMEs, although the organization also works with many large companies.

“We’re an important resource for organizations like this and a lot of our customer base is SME-type,” he said.

“We take a consultative approach and translate our years of experience into practical benefits for the client. We take on a valuable coaching role with the organizations we work with.

The HACCP food science team is comprised of experts and industry leaders

The HACCP team dedicates time and expertise to research and learn everything they can about what is ready to emerge in the market and manufacture to ensure they stay ahead of the curve.

“We look at what’s happening and emerging in the food industry and try to adapt it into a convenient, user-friendly format for what we deliver to our customers,” he said.

“Interesting and emerging things now include electronic surveillance systems, IoT technology, back-to-base surveillance.

“It’s all very exciting and we’re now working in these areas to incorporate them into our more traditional pencil-and-paper type monitoring processes.”

Rapid, real-time microbiological analyzes and prospective analysis techniques for organizations that are impacted by things like microbiological and allergen contamination are also emerging and of interest.

“Also, with the world shrinking, it’s important to understand what’s happening as far as ingredients go internationally,” Stone said. “Many Australian manufacturers use ingredients that come from overseas and in a wider scheme what happens in terms of allergen contaminations or other threats to ingredients around the world ultimately has an impact here in Australia. .”

Information technology has had a big impact on food manufacturing since its inception, and as it evolves rapidly, so does its impact on the industry.

“There are certainly emerging technologies, like rapid tests for microbes, or ATP tests that can provide real-time assessment of sanitation, and that give us better information and faster assessments as to the condition of a product or surface used in the food industry,” said Pierre.

“If you layer that on top of that with the computing ability to take that information and analyze trends, it allows you to go further to make decisions and be ahead of the curve in terms of reacting to a potential problem before it does not happen.”

HACCP Australia’s auditor certification division provides another branch of service to industry.

“Our auditors will perform audits on behalf of state governments, or we will conduct Codex HACCP certifications,” Stone said.

“Our goal is to help the customer achieve their certification goals and make continuous improvements to their product and process in terms of food safety and compliance.”

HACCP Australia’s mission “To be the leading provider of food safety technical services to the food and beverage industries backed by a brand synonymous with food safety” has come true and they look forward to providing continued service to the food and allied industries.

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