We are proud to announce that we are HACCP compliant. Whether you’re transporting or storing fresh, packaged food, you can rely on ACL Australia to keep your supply chain safe and efficient. We are committed to ensuring our compliance and prioritising safety standards.

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Why is this so important to us? Partnering with 3PL providers who prioritise food safety is essential for food and beverage industries. Food safety is critical in storage and transportation as mishandling increases the risk of contamination and spoilage. Standard protocols have been put in place to mitigate these risks through following HACCP (Hazard Analysis Critical Points) food safety standards in supply chain management. HACCP is a systematically preventive approach to food safety that addresses physical, chemical and biological hazards. In other words, HACCP covers storage, handling, transportation and delivery. It ensures that food remains safe and high quality to customers.

The 7 Principles of HACCP

1. Conduct hazard analysis
   This principle helps you to identify all potential food safety hazards and consider any measures to control identified potential hazards.

2. Determine critical control points
   Critical control point is a step in the food production process where control can be applied to prevent and eliminate food safety hazards to an acceptable level.

3. Establish critical limits
   A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. Critical limits must be based on scientific factors, regulatory standards, guidelines or experimental results. These factors encompass time, temperature, viscosity, water activity, pH and other measures.

4. Establish monitoring procedures
   Monitoring procedures refer to measuring the critical limit at each critical control point. This stage describes how the measurement will be taken, identify the person responsible for recording the measurement and how frequently the measurement is taken during the supply chain.

5. Establish corrective actions
   Corrective actions are the procedure that must followed when deviation in critical point occurs.

6. Establish verification procedures
   HACCP principles include the verification activities of the hazard evaluation. This stage ensures the current HACCP system is followed by team. This procedure has three stages encompassing initial validation, ongoing activity of verification and reassessment.

7. Establish record keeping and documentation procedures
   Food safety documents related to HACCP system must be properly documented and organized. Record keeping is a main key HACCP principle including cover, monitoring, corrective actions and verifications. These records support traceability during food issues and it helps evaluate HACCP plan’s effectiveness.

What does this mean to you and your goods?

• Improve food safety and risk management

• Regulatory compliance

• Increase operational efficiency

• Build loyalty and trust with customers