THE BROADER APPLICATION OF HACCP CONCEPTS TO FOOD QUALITY IN AUSTRALIA

Two voluntary, third party certified standards using HACCP principles for both quality and food safety: SQF 2000(TM) Quality Code and Woolwo rths Vendor Quality Management Standard(R) are described. Both standar ds were developed in 1995 after research into customer expectations an d small-to-medium size business development capabilities. HACCP princi ples are used to identify Quality Critical Points (QCP), and Quality P oints (QP) in the process or in the case of horticulture and animal hu sbandry in the life cycle of the fruit/vegetable/animal. Both standard s require food safety hazards to be addressed in the same manner as co nventional HACCP plans using Coder principles and guidelines.