HACCPRecognitionBooklet (H003) PDF

An NCSI Publication Print Date: 26 September 2006
H003/Issue 4/November 2005 Page 1 of 36

Issue 4: November 2005
Includes:
Applications Forms
Change of Authorised Representative form
Application to change scope of certification
Form to add additional locations
Food Safety Management
{HACCP) Recognition Booklet
ISO22000 - Food safety management
systems - Requirements throughout the
food chain
NCSI HACCP Certification Criteria
FOOD SAFETY MANAGEMENT {HACCP) RECOGNITION BOOKLET
Table Of Contents
Summary.................................................................................................................................................................5
1. Company Profile .............................................................................................................................................6
1.1 Company Objective....................................................................................................................................6
1.2 Company Background ...............................................................................................................................6
1.3 NCSI Food Division....................................................................................................................................6
2. NCSI Certification Services ...........................................................................................................................6
2.1 General ......................................................................................................................................................6
2.2 Certification Services .................................................................................................................................6
2.3 Hazard Analysis and Critical Control Points (HACCP) Certification..........................................................7
2.4 ISO 22000 Food safety management systems Requirements throughout the food chain.....................7
2.5 NCSI HACCP Certification Criteria............................................................................................................8
2.6 References.................................................................................................................................................8
3. The Certification/ Recognition Process........................................................................................................8
3.1 Initial Inquiry...............................................................................................................................................9
3.2 Application for Certification ........................................................................................................................9
3.3 The Audit and Certification Process ..........................................................................................................9
3.4 Multi-site Organisations ...........................................................................................................................10
3.5 Levels of Non-conformances ...................................................................................................................11
3.6 Extensions of Time for CAR Closures .....................................................................................................11
3.7 Refusal of Certification/Recognition.........................................................................................................11
3.8 Appeals and Complaints..........................................................................................................................11
3.9 Confidentiality ..........................................................................................................................................11
4. Post-Certification Activities.........................................................................................................................11
4.1 Obligations of Certified Organisations .....................................................................................................11
4.2 Audit and Review Activities......................................................................................................................11
4.3 Suspension or Withdrawal of Certification...............................................................................................12
4.4 Role of the Authorised Representative....................................................................................................12
5. Use Of The NCS International Certification Marks....................................................................................12
5.1 Introduction ..............................................................................................................................................12
5.2 How the Marks may be Used...................................................................................................................12
5.3 How NCS International Can Help You.....................................................................................................13
5.4 NCS International Certification/ Recognition Marks ................................................................................13
5.5 Reproducing the Marks............................................................................................................................13
5.6 Artwork and Material for Reproducing the Mark ......................................................................................13
6. Use Of The JAS-ANZ Mark...........................................................................................................................13
6.1 Introduction ..............................................................................................................................................13
6.3 How the JAS-ANZ Mark may be used.....................................................................................................14
7. Conditions of Certification/ Recognition....................................................................................................14
8. NCS International Trading Terms................................................................................................................16
9. HACCP Certification Criteria .......................................................................................................................19
9.1 Hazard Analysis Critical Control Point (HACCP) System........................................................................19
9.1.1 Introduction to the NCSI HACCP Certification Criteria .....................................................................19
9.2 Management System Requirements .......................................................................................................19
9.2.1 Food Safety Policy ............................................................................................................................19
9.2.2 Organisational Chart & Job Descriptions..........................................................................................19
9.2.3 Description of How the System Works .............................................................................................19
9.2.4 Document Control .............................................................................................................................19
9.2.5 Document Register ...........................................................................................................................19
9.2.6 HACCP Food Safety Management System Review.........................................................................19
9.3 Preliminary Steps.....................................................................................................................................20
9.3.1 The HACCP Team............................................................................................................................20
9.3.2 Scope and Purpose of your HACCP Plan.........................................................................................20
9.3.3 Product Description and Intended Use. ............................................................................................20
9.3.4 Flow Diagram....................................................................................................................................20
9.4 Hazard Analysis Table.............................................................................................................................20
9.4.1 Hazard Identification, Analysis and Control ......................................................................................20
9.4.2 Determining Critical Control Points...................................................................................................21
9.5 HACCP Audit Table .................................................................................................................................21
9.5.1 Establish Critical Limits .....................................................................................................................21
9.5.2 Monitoring of CCPs...........................................................................................................................21
9.5.3 CCP Corrective Actions ....................................................................................................................21
9.5.4 Record Keeping ................................................................................................................................22
9.6 Verification Activities................................................................................................................................22
9.6.1 Internal Audits ...................................................................................................................................22
9.6.2 HACCP Plan Review.........................................................................................................................22
9.6.3 Microbiological & Chemical Testing Schedule..................................................................................22
9.6.4 Shelf-Life Testing ..............................................................................................................................22
9.6.5 Finished Product Assessments.........................................................................................................22
9.6.6 Monitoring and Corrective Actions of Verification Activities..............................................................22
9.6.7 Customer Complaints........................................................................................................................22
9.6.8 Records of Verification Activities.......................................................................................................22
9.7 Prerequisite (Supporting) Programs .......................................................................................................22
9.7.1 Staff Hygiene.....................................................................................................................................23
9.7.2 Housekeeping Practices and Stock Control......................................................................................23
9.7.3 Approved Supplier Program..............................................................................................................23
9.7.4 Product Identification & Traceability..................................................................................................24
9.7.5 Food Safety Skills (Training) Policy ..................................................................................................24
9.7.6 Cleaning............................................................................................................................................24
9.7.7 Pest Management .............................................................................................................................24
9.7.8 Maintenance......................................................................................................................................24
9.7.9 Calibration.........................................................................................................................................25
9.7.10 Recall ................................................................................................................................................25
9.7.11 Labelling............................................................................................................................................25
9.7.12 Corrective Action of the HACCP System..........................................................................................25
10. General Application Form........................................................................................................................27
11. Change Of Authorised Representative Form ........................................................................................31
12. Application For Scope Of Certification Change.....................................................................................32
13. Details Of Additional Locations...............................................................................................................33
14. NCS International Offices.........................................................................................................................35
15. NCSI Website .............................................................................................................................................35
16. NCSI certification marks...........................................................................................................................36
SUMMARY
NCS International offers clients two types of HACCP certification. Food and agricultural businesses are able to
select the appropriate level of HACCP certification to meet their internal and market requirements. This NCS
International publication outlines the requirements for certification to each of NCS Internationals Food safety
management (HACCP) standards.
ISO 22000 Food safety management systems Requirements throughout the food chain
ISO 22000 is an international standard which was published in September 2005 that specifies the requirements for
Hazard Analysis Critical Control Point (HACCP) food safety management systems in organisations involved in the
production, processing, transport or distribution of food products.
This type of certification is suited to businesses which require international recognition of their food safety
management system.
The ISO 22000 standard integrates the principles of HACCP developed by the Codex Alimentarius Commission
and described in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, with
prerequisite programs (PRPs), into an auditable management system standard
NCSI HACCP Certification Criteria
NCSI has developed HACCP criteria for food producers, manufacturers and food service organisations that do not
require international recognition of their food safety management system, but which need to demonstrate to their
suppliers and customers that they have implemented a system of food safety hazard controls based on the
principles and practice outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its
Application, issued by the Codex Alimentarius Commission.
For more information, contact:
NCSI Food Division
Suite 2, 7 Leeds Street
Rhodes, NSW, 2138
Tel: +612 9736 8385
Email: Bill.McBride@ncsi.com.au
1. COMPANY PROFILE
1.1 Company Objective
NCS International Pty Limited (NCSI), through all of
its management and product certification and
associated services, has as its prime objective the
development and improvement of industry and
commerce in Australia and our key international
markets. This objective is delivered to our clients
through a practical and business oriented approach to
certification by a team of qualified and experienced
staff in collaboration with consultant technical
specialists.
1.2 Company Background
NCSI is a wholly owned subsidiary of the National
Association of Testing Authorities, Australia (NATA)
and is fully Australian owned.
NATA has a long and distinguished role in providing
third-party accreditation and certification services,
commencing in 1947 when NATA began assessing
laboratories in Australia. Since then, NATA has
gained a reputation within the Australian and the
international community as being an innovative,
credible, independent, business-oriented
organisation.
NATA was the first Australian certification body
accredited by the Joint Accreditation System of
Australia and New Zealand (JAS-ANZ) for the
certification of quality management systems to the
ISO 9000 series. NATA has operated its quality
management systems certification program since
1990. NATA was amongst the first group of
certification bodies to be accredited for environmental
management systems certification by JAS-ANZ.
On 1 July 1997, NATA separated its certification
activities into a wholly owned subsidiary company,
known as NCS International Pty Limited (NCSI).
NCSI is now widely regarded as Australias premier
recognition body. With offices in all major capitals
and staff qualified in a very wide range of government
and private industries, we are able to offer a range of
professional recognitions and services to suit any
organisation.
We offer a range of certification and associated
recognition services covering quality, environmental,
food safety (HACCP) and personal safety
management systems, product certification,
programs, Investors in People, and Q-Base (small
business). These services may be provided
separately or as a fully integrated approach to meet
individual client needs.
Internationally, NCSI is also represented in Korea,
India, Chile, Malaysia, and the United States of
America
1.3 NCSI Food Division
NCSI Food Division has 1,200 clients across the food
industry including large and small growers and
packers, food processors, distributors, caterers,
retailers, and the hospitality industry. As well as
independent HACCP certification, NCSI Food
Division audits a variety of commercial and
international management and product certification
standards designed to meet the needs of the food
and agrifood industries.
Many of our clients also seek assistance from NCSI
Food Division to adopt an integrated risk
management approach incorporating food safety,
quality, environmental, and personal safety
requirements.
All Food Division technical assessors are certified
food safety auditors with RABQSA International, and
operate only within their designated industry codes.
Assessors are fully trained in the industry programs
we certify.
2. NCSI CERTIFICATION SERVICES
2.1 General
NCS International certification services are based on
a practical and helpful approach that supports
business improvement and profitability, and provides
the customers of NCS International clients, and the
community in general, with increased confidence in
the quality and performance of NCS International
certified businesses. The extensive use of technical
specialists drawn from industry, academic bodies,
and regulatory bodies ensures that NCS International
provides its clients with a comprehensive and
relevant certification service.
Certification by NCS International of the management
system or of specific products provides national and
international recognition that the system complies
with the nominated standard. Ongoing periodic and
independent review by NCS International assists
client organisations to improve business
performance.
2.2 Certification Services
NCS International offers food and agricultural
businesses a number of services designed to assist
them in developing and improving their business.
Certification and business support services offered by
NCS International include but are not limited to:
Management System Certification to quality,
environmental, food safety (ISO 22000), and/or
OH&S standards;
Specific industry programs including Woolworths
Quality Assurance (WQA), Spotless, McDonalds;
PrimeSafe, Metcash;
International product certification including SQF
2000 & 1000 Codes, British Retail Consortium
(BRC) standards, and Eurepgap;
Risk management evaluations;
Supplier assessment and management
programs;
Internal audits for businesses that are certified by
other certification bodies;
Business management awareness workshops
(quality, risk management, environmental, food
safety, OH&S);
Second party audits;
Specialised audits eg market readiness;
Environmental studies;
Due diligence audits;
Gap analysis audits, and
Verification work (e.g. food safety, environmental
and sustainability reports)
NCS International is constantly reviewing its suite of
recognition services to ensure current and potential
clients needs are being met.
2.3 Hazard Analysis and Critical Control
Points (HACCP) Certification
HACCP is a system which identifies, evaluates, and
controls hazards which are significant for food
safety.
1
HACCP (Hazard Analysis Critical Control Point) is a
process control technique which is used
internationally to provide assurance that food is safe
for consumption. Implementation of HACCP requires
identification, assessment, and control of food
hazards, including identification of critical control
points (from growing to consumption), establishment
of critical limits in key characteristics, monitoring of
procedures, and a corrective action plan to be used
when limits are exceeded. Like any management
system, it also includes requirements for documenting
and verifying to ensure that the system is meeting its
goals.
The international guideline for HACCP and all
HACCP-based food safety management systems is
the seven HACCP Principles and twelve Application
Steps outlined in Hazard Analysis Critical Control
Point (HACCP) System and Guidelines for its
Application, issued by the Codex Alimentarius
Commission of the World Health Organisation (WHO)
and Food & Agriculture Organisation (FAO) of the
United Nations (Alinorm 97/13A, Appendix ll).
The Codex HACCP Guideline can be downloaded
from the Codex web-site www.codexalimentarius.net.
It is referred to throughout this Recognition Booklet as
Codex HACCP.
NCS International offers clients two types of HACCP
certification:
2.4 ISO 22000 Food safety management
systems Requirements throughout
the food chain
ISO 22000 is the international standard that specifies
the requirements for Hazard Analysis Critical Control
Point (HACCP) food safety management systems in
organisations involved in the production, processing,
transport or distribution of food products.
This type of certification is suited to businesses which
require international recognition of their food safety
management system.
ISO 22000 specifies the key elements for a food
safety management system including:
Interactive communication along the food chain;
A system management structure that is
incorporated into the overall management of the
organisation;
Prerequisite (sometimes referred to as GMP)
programs that underpin the organisations food
safety management system, and
A HACCP system based on Codex principles
The ISO 22000 standard specifies the requirements
that enable an organisation
2
:
a) to plan, implement, operate, maintain, and
update a food safety management system aimed
at providing products that, according to their
intended use, are safe for the consumer,
b) to demonstrate compliance with applicable
statutory and regulatory food safety
requirements,
c) to evaluate and assess customer requirements
and demonstrate conformity with those mutually
agreed customer requirements that relate to food
safety, in order to enhance customer satisfaction,
d) to effectively communicate food safety issues to
their suppliers, customers and relevant interested
parties in the food chain,
e) to ensure that the organisation conforms to its
stated food safety policy,
f) to demonstrate such conformity to relevant
interested parties, and
g) to seek certification or registration of its food
safety management system by an external
organisation, or make a self-assessment or self-
declaration of conformity to this international
standard.
The ISO 22000 is intended to address aspects of
food safety only, although the approach outlined in
the international standard can also be considered to
address other food specific aspects such as quality
and ethical issues.
Organisations seeking certification to ISO 22000
should first acquire a copy of the international
standard and implement a food safety management
system that meets this standard. .The standard can
be acquired from the International Standards
Organisation through their web-site www.iso.org or
other international Standards organisations.

Hazard Analysis Critical Control Point (HACCP) System
and Guidelines for its Application, Codex Alimentarius
Commission, Alinorm 97/13A, Appendix ll

ISO 22000-2005: Food safety management systems
Requirements for any organisation in the food chain
2.5 NCSI HACCP Certification Criteria
NCS International has also developed HACCP criteria
for food and agricultural organisations which do not
require international recognition of their food safety
management system, but which need to demonstrate
to their suppliers and customers that they have
implemented a management system based on the
principles and practice outlined in Codex HACCP.
NCS Internationals HACCP System Criteria requires
that the organisation considers and controls all food
safety hazards that could affect the products or
services that are produced, stored, or supplied to
another part of the food supply chain. It includes all
potential food safety hazards at every step in every
process.
The organisation may also wish to consider quality
hazards, or include environmental, occupational
health and safety, or other risk considerations. These
may be covered by other standards, or included
within the HACCP System. However if for example,
hazards that are related to the quality of the product
are included in the scope, they are expected to be
incorporated throughout the organisations HACCP
system.
In addition to the requirements set out in this system,
the organisation is first required to ensure that it
meets its food safety obligations in terms of relevant
legislation, standards, codes of practice, guidelines
and industry standards.
If there is a discrepancy between the requirements of
the NCSI HACCP Criteria and those of any relevant
legal requirement, then the legal requirement(s)
override the criteria outlined in this document.
2.6 References
For certification to ISO 22000, the reference
standards are:
ISO 22000-2005: Food safety management
systems Requirements for any organisation
in the food chain; International Standards
Organisation (www.iso.org).
ISO/CD 22003: Food safety management
systems Requirements for any body
providing audit and certification of food safety
management systems. International
Standards Organisation (draft only
distributed for comment)
For certification to either ISO 22000 or the NCSI
HACCP Criteria, the organisation is required to
implement a HACCP system based on Codex
Guidelines:
Hazard Analysis Critical Control Point (HACCP)
System and Guidelines for its Application, issued
by the Codex Alimentarius Commission of the
World Health Organisation (WHO) and Food &
Agriculture Organisation (FAO) of the United
Nations (Alinorm 97/13A, Appendix ll)
(www.codexalimentarius.net).
Organisations are also required to meet their local
food safety regulations. Within the Australian food
industry, this means the requirements of the following
Australian Food Standards (as applied within each
state and territory):
Standard 3.2.1 of the Australian Food Standards
Code Food Safety Programs
Standard 3.2.2 of The Australian Food Standards
Code - Food Safety Practices & General
Requirements.
Standard 3.2.3 of the Australian Food Standards
Code - Food Premises and Equipment
Food Industry Recall Protocol - 5th Edition, June
2004, published by Food Standards Australia and
New Zealand (FSANZ).
These Standards are available from Food Standards
Australia and New Zealand (FSANZ) and can be
down-loaded from the FSANZ web-site
www.foodstandards.gov.au.
3. THE CERTIFICATION/ RECOGNITION
PROCESS
The following section outlines the usual steps in the
certification process from initial enquiry through to
certification being granted. In line with the NCS
International integrated approach to certification, the
certification process has been standardised wherever
possible across all of our certification services. The
sequence of these steps is shown in the flow chart
below:
INTRODUCTORY VISIT
PRELIMIINARY (GAP) AUDIT
(OPTIONAL)
DOCUMENTATION REVIEW
CERTIFICATION AUDIT
FOLLOW UP
CERTIFICATION DECISION
ONGOING SURVEILLANCE ACTIVITIES
CORRECTIVE ACTION
(IF APPLICABLE)
APPLICATION VISIT
3.1 Initial Inquiry
Before contacting NCS International regarding
certification, food businesses should ensure that at
least one person from the organisation has attended
recognised HACCP training (refer Criteria 3.1), and
the organisation has implemented a Food Safety
Management System that meets the requirements of
ISO 22000, or the NCSI HACCP Criteria (refer
Section 9).
NCS International responds to either verbal or written
expressions of interest from organisations interested
in one or more of our certification programs. If your
organisation is located near one of NCS
Internationals offices, an advisory visit may be
arranged to discuss your certification needs and how
NCS International can help your organisation achieve
them.
NCS International also, on request and receipt of
adequate details, prepares a proposal tailoring our
certification services to your organisations needs.
3.2 Application for Certification
The Application for Certification and this Food Safety
Management Recognition Booklet are important
documents and form the contract between your
organisation and NCS International. When your
organisation is ready to apply for certification with
NCS International, complete the application form
included in Section 10 of this Recognition Booklet,
and forward it to the NCS International National Office
in Sydney, or through the NCS International web site
(www.ncsi.com.au). As indicated on the application
form, we need the full details of your company
including the standards against which certification is
required and for each location to be covered by the
certification:
Business name and contact details;
Authorised Representative, with contact details;
Site address(es) to which certification will apply;
Products and or processes to be included in the
HACCP certification;
Estimated date on which the certification audit is
required.
The Application for Certification requires the
nomination of an Authorised Representative. The
Authorised Representative is the person nominated
to represent your organisation in all matters relevant
to its certification by NCS International (There may be
a number of additional contacts for multi-site
businesses).
On receipt of your organisations application form
along with the cheque for the application fee (or
invoicing instructions), your application is entered
onto our database and a Client Manager appointed to
look after your certification requirements. The Client
Manager is your primary point of contact with NCS
International and is responsible for ensuring that our
certification services are delivered to your
organisation in the most effective manner possible.
As soon as practicable after receipt of your
application for certification, the Client Manager will
arrange a visit to your organisation. This is to
establish a working relationship between your
organisation and NCS International, and to confirm
your certification needs in terms of the certification
standards, locations, and activities and/or products to
be included in the scope of certification.
This visit is conducted by the Client Manager and/or
an NCS International Food Safety Auditor with the
appropriate qualifications and background.
3.3 The Audit and Certification Process
Following the initial inquiry, it is a 4 step process to
becoming certified to either ISO 22000 or the NCSI
HACCP Criteria:
Step 1. On Site Preliminary Visit or Gap Audit
(optional)
The purpose of this visit is to determine the status of
management system implementation and to identify
areas of concern for rectification prior to the initial
assessment. A preliminary audit is only undertaken if
the applicant organisation requests it, and audit
findings are reported on the day of the audit.
In the context of ISO 22000, the preliminary audit is
referred to as a stage 1 audit.
A designated NCS International Food Safety Auditor
visits the organisation and reviews existing
documentation, work practices and standard of
premises. Following this visit, the auditor provides
you with a detailed report on what is required to
achieve certification. This step is a recommendation
only and need not be undertaken by the business.
The choice is yours and depends on the confidence
you have in your preparation for a certification audit.
However, if any part of the food safety management
system audited during the preliminary audit is
determined to be fully implemented, that part does
not need to be re-audited at the first certification
audit.
Step 2. Document Review.
Prior to the certification audit, NCS International
undertakes a comprehensive review of your
organisations management system documentation,
including policy manuals, procedures and other
relevant supporting documentation.
This step gives the organisation the opportunity to
demonstrate that all documentation required by the
relevant food safety management certification
standard has been prepared, is controlled where
necessary, and is monitored and updated as
required. Your organisation can either send your
documentation to NCS Internationals office for review
or it can be done on site. Following this review, NCS
International provides a detailed report on the
documentation reviewed highlighting any deficiencies
relevant to the certification standard, as well as any
opportunities for improvement. Deficiencies raised in
this report must be addressed before conduct of the
certification audit.
Step 3. On Site Verification and Certification
Assessment
The purpose of the certification assessment is to
establish whether your organisations food safety
management system has been implemented and
complies with the relevant certification standard (ISO
22000 or NCSI HACCP Criteria). This is done by
examining actual practices, documentation and
records and comparing them against the
organisations policies and procedures and the
standard. The audit process is, effectively, an
undertaking to establish that your documented
policies and practices are understood by your
personnel and have been implemented.
The certification assessment is conducted by an NCS
International Food Safety Auditor or Audit Team
(depending on the size of the facility) and includes
verification that the organisations Food Safety
Management System is controlling all identified food
safety hazards.
The audit date and time is selected to ensure the
NCSI Food Safety Auditor or Audit Team is able to
assess the application of the organisations food
safety management system over the maximum
number of products, processes and activities included
in the scope.
At the conclusion of the audit, the auditor prepares a
written report of the audit findings and presents these
findings to your organisations senior management at
the exit meeting. The audit findings include a
summary of the overall compliance of your
management system with the requirements of the
relevant food safety management standard(s).
Step 4. Certification Decision
Once the on-site systems and verification audit has
been completed and if no non-conformances are
raised, the findings and recommendations made in
the audit report are subject to an internal review
process prior to certification being granted.
If your organisation is issued with one or more non
conformance, certification is withheld until such time
as all critical and major non-conformance(s) are
closed out or downgraded to minor non-
conformance(s), and corrective actions are indicated
for all minor non-conformances. This may involve a
follow up visit by the NCSI food safety auditor.
Once your organisation has achieved the
requirements for NCS International certification for
compliance with the relevant food safety
management systems standard(s), your organisation
is issued with the appropriate certificate and scopes
of certification.
The certificate includes the following information:
NCS International details and certification mark
(refer Section 11: Use of the NCS International
Certification Marks);
Trading name, names and addresses of the
certified business;
Products and/or processes included in the scope
of certification; scope;
Date of assessment;
Certificate issue date;
Certificate expiry date;
Authorising signature.
The NCS International corporate logo
Certificates for organisations who have successfully
implemented the requirements of ISO 22000 include
the JAS-ANZ mark (refer Section 6). This does not
apply to NCSI HACCP Criteria certification.
Details of ISO 22000 certifications are made publicly
available through NCS International and the JAS-ANZ
Register. This does not apply to NCSI HACCP
Criteria certification.
Certificates for ISO 22000 remain valid for a period of
thirty-six (36) months, subject to the outcome of
periodic surveillance audits, and adherence to the
Conditions of Certification/Recognition (Section 7.0)
Certificates for NCSI HACCP Criteria remain valid for
twelve (12) months, subject to the outcome of
periodic surveillance audits.
The certificate may be displayed in areas where it is
readily seen by customers, potential customers, and
staff.
3.4 Multi-site Organisations
Certification to ISO 22000 and NCSI HACCP Criteria
is generally site specific and only covers the sites,
products and process identified in the scope of your
organisations Food Safety Management System.
This is due to the fact that HACCP plans and PRPs
are required to be site-specific.
However NCSI does allow for assessment and
certification of multi-site organisations where all sites
are operating under one centrally managed HACCP
food safety management system, the product scope
and activities are the same at each site, and the
organisation is seeking only a single certificate
covering the whole organisation.
For applicable multi-site organisations, a document
review is completed at least annually (as part of the
surveillance audit), and a sample of sites is audited at
each certification and surveillance audit, according to
the following schedule:
Number of sites Sample Size
1 to 5 100%
6 to 7 4
8 to 11 5
12 to 19 40% (min 6)
20 to 29 30% (min 8)
30 to 40 25% (min 9)
over 40 20% (min 10)
For ISO 22000, a Stage 1 audit must be conducted
on all sites, and all sites must be audited at least
every 5 years.
NCS International reserves the right to increase the
sampling regime in accordance with food safety risk.
3.5 Levels of Non-conformances
The NCSI Food Safety Auditor will issue non-
conformances if it is found that your organisation is
not complying with the Food Safety Management
System, has poor hygiene practices in place, is in
breach of industry regulations or that the building
construction or layout is such that the safety of the
product is at risk. The class of non-conformance
raised depends on the severity of the breach. Non-
conformances are classified as Critical, Major or
Minor.
The auditor and a representative from your
organisation may agree in writing what action is to be
taken to close out the non-conformance. The non-
conformance can only be closed out or downgraded
when the auditor has seen evidence of this action
having been taken. The auditor cannot close-out, or
downgrade corrective actions based on expectation
of actions or plans. Definitions of non-conformances
are:
Critical: There is a serious system failure that is likely
to cause an imminent public health or consumer risk.
A critical non-conformance results in immediate
notification of customers and/or health authorities,
isolation of product, and/or termination of production
until the instance is thoroughly investigated and
rectified. Organisations that are already certified
have their certification withdrawn or suspended until
such time as the critical non-conformance is
corrected, and affected product disposed of.
Critical non-conformities require on-site verification of
corrective action, and will result in a surveillance audit
within 6 months.
Major: There is either a substantial system failure
that may, if unchecked, cause a consumer or public
health risk some time in the future, or a serious
breach of food safety regulations
Major non-conformances shall be corrected to the
satisfaction of the NCS International Food Safety
Auditor within 30 days of notification. (Initial ISO
22000 certification audit this can be 90 days)
Certification is withheld until all major non-
conformances are closed out. If your organisation is
already certified and fails to close out major non-
conformances within the required period, certification
is suspended until such time as the major non-
conformance(s) is downgraded or closed out by the
NCS International food safety auditor. Major non-
conformances will result in a surveillance audit within
6 months.
Minor: There is either a relatively minor system or
product failure, which if not addressed may lead to a
risk to food safety, or a relatively minor breach of food
safety regulations
Minor non-conformances shall be closed out within 30
days, otherwise they may be upgraded to Major Non-
conformances.
3.6 Extensions of Time for CAR Closures
Your organisation is required to close out Majors
within non-conformances within 30 days, or you may
risk your certification or have your certification
withdrawn.
Extensions of time may be granted at the discretion of
the NCSI food safety auditor.
3.7 Refusal of Certification/Recognition
In the event that your organisation is unable to
comply with the requirements of the relevant
certification standard, NCS International may refuse
to grant certification. The decision to refuse
certification, and the grounds for that decision, will be
communicated to your organisation in writing.
3.8 Appeals and Complaints
Appeals against certification decisions made by NCS
International, and complaints against the service
provided by NCS International, may be made in
writing to the Managing Director of NCS International
(refer Section 7 Conditions of Certification)
3.9 Confidentiality
NCS International operating procedures require that,
apart from publishing details of specific certifications
and their scope, all information relating to an
applicant or a certified organisation be treated as
privileged information by NCS International staff,
subcontract auditors, technical assessors, committee
members and Directors.
4. POST-CERTIFICATION ACTIVITIES
4.1 Obligations of Certified Organisations
Following certification, there are a number of
managerial responsibilities which your organisation
needs to observe to maintain NCS International Pty
Limited certification. These include:
continued compliance with the relevant
management systems standard(s);
compliance with the NCS International Pty
Limited Conditions of Certification (refer
Section 7);
conduct of regular internal reviews of your
management system, with appropriate
documentation of such reviews and of any
subsequent corrective actions;
notification to NCS International of any
significant changes in the structure and
operations of your organisation to enable the
impact of such changes on the certified
management system to be evaluated.
4.2 Audit and Review Activities
After certification, NCS International conducts on-site
surveillance audits of your organisations certified
management system at periodic intervals. The
frequency of these audits varies depending on the
type of certification, the risk and the confidence held
by NCS International in the effectiveness of the food
safety management system.
Recertification Surveillance
ISO 22000 36 months 6 months*
NCSI HACCP 12 months 6 months*
* Organisations with low food safety risk and no critical or
major non-conformances may be granted annual
surveillance audits.
Dates and times for these visits are negotiated and
agreed with your organisation, and an audit plan
forwarded to your organisation prior to the audit.
When these audit dates and times have been agreed
and confirmed via the letter forwarding the audit
program, NCS International will have committed
resources to conduct the audit. If circumstances
arise such that your organisation feels that the audit
should be postponed, these circumstances must be
advised to the NCS International Client Manager for
your organisation as soon as practicable to enable
the audit to be rescheduled and the resources utilised
elsewhere. NCS International reserves the right to
charge clients for any costs or loss of income
associated with the cancellation or postponement of
an audit.
Any changes required to your organisations scope of
certification can be processed in conjunction with the
ongoing audit program. If your organisation wants to
change or add to the standards against which it
already holds certification, or wishes to add more
sites into the scope of certification, simply complete
the Application for Scope of Certification Change
attached to this booklet and return it to NCS
International. The NCS International Client Manager
for your organisation will contact you to discuss the
processes required to implement the changes
requested.
4.3 Suspension or Withdrawal of
Certification
NCS International may suspend or withdraw
certification if your organisations food safety
management system has persistently been ineffective
or failed to meet certification requirements, or your
organisation does not allow a surveillance or re-
certification audit at the required frequency Section 7
outlines the conditions for certification, including the
conditions that apply to certificates that are
suspended or withdrawn.
4.4 Role of the Authorised Representative
The Authorised Representative nominated by your
organisation is the primary point of contact for NCS
International with your organisation for all matters
concerning your NCS International certification. The
person who has been nominated as the Authorised
Representative does not need to have responsibility
for maintenance of the management system, but
must have sufficient authority to discuss and make
agreements with NCS International on matters
associated with the organisations certification with
NCS International.
It is also important that your organisation keeps NCS
International informed of any changes in Authorised
Representative. This should be done using the fax-
back Change of Authorised Representative Form
attached to this booklet.
Notification of change forms are also available
through our website at http://www.ncsi.com.au.
5. USE OF THE NCS INTERNATIONAL
CERTIFICATION MARKS
5.1 Introduction
After an organisation is granted certification by NCS
International, it becomes eligible to use the
appropriate NCS International certification marks to
promote the fact that the organisation is certified.
Use of the certification marks depends on the
certification standard(s) to which certification has
been granted and the nature of the business
conducted by the certified organisation. NCS
International encourages its certified clients to use
the mark to promote their certification, however, some
controls need to be placed on the use of the mark to
ensure that it is not inadvertently used in a manner
that misrepresents the scope of certification.
It is in the interests of both the certified organisation
and NCS International that care be exercised in
applying the marks to ensure that it does not
exaggerate or distort the scope of certification. The
following guidelines have been developed to assist in
this regard.
5.2 How the Marks may be Used
The certification marks can and should be used to
convey the organisations certification to clients and
the public. It can be used on:
corporate letterhead
advertising material
corporate brochures
corporate signs
business cards
motor vehicles
packaging (under certain conditions - see below)
other promotional material
The Mark must only be used by organisations
certified by NCS International. It cannot be used by:
a) a parent company
;
b) a subsidiary company
;
c) another company
that has any connection with

the certified company (e.g. a supplier, a purchaser,
a consultant to the company, a franchise, etc);
d) a company whose NCS International Pty Limited
certification has been withdrawn or suspended.
The Mark must be used in a manner that:-
a) relates directly to the physical locations, products,
services, or activities detailed in the Scope of
Certification issued by NCS International; and

Unless the parent, subsidiary or other company has also

gained NCS International Pty Limited Management Systems
Certification.

b) does not imply or suggest that the certification
cover physical locations, products, services or
activities that are not detailed in the Scope of
Certification issued by NCS International.
The certification marks must not be used in any
manner that implies or creates the impression that
NCS International certifies a particular product or
service. Certification marks may not be directly used
on products. Where the certification marks are used
on packaging materials (including labels attached to
packaging) they must be used in manner that does
not imply certification of the product which is packed
in the packaging materials (or to which the labels are
attached). It is recommended that wording similar to
the following be included adjacent to the marks,
where practicable, when they are used on packaging:
Manufactured under a certified quality/
environmental/HACCP/safety management system
The above-suggested wording is for guidance and
should be tailored to meet the specific requirements.
The certification marks can not be used on NATA-
endorsed test and calibration reports, nor on reports
that do not include the NATA endorsement. They
may be used on covering documentation
accompanying test certificates.
5.3 How NCS International Can Help You
NCS International has an obligation to its certified
clients and the general community to ensure that the
certification marks are correctly used, and in the case
of misuse NCS International will require clients to
cease using the marks if they are found to breach the
above guidelines.
To ensure that your organisations use of the marks is
appropriate, and to avoid any costs associated with
having to scrap materials because the marks have
been incorrectly used, you are encouraged to seek
specific guidance from NCS International before
using the marks. In cases where the proposed usage
of the marks is marginal or out of the norm, and
where the marks are being placed on materials that
have a high replacement value, it is strongly
recommended that you seek confirmation that the
proposed use of the marks is correct. The best way
to do this is to mail or fax a copy of the artwork (or a
mock-up) to the NCS International National Office in
Sydney for approval prior to printing.
5.4 NCS International Certification/
Recognition Marks
The following certification mark is used to identify
organisations certified to ISO 22000 and NCSI
HACCP Criteria:
Other relevant NCSI certification marks are indicated
in Section 11.
5.5 Reproducing the Marks
The requirements detailed below are applicable to the
reproduction of all NCS International certification
marks:
a) Size: The Mark can be reproduced in any size
providing the relative proportions of the Mark are
not distorted or altered.
b) Wording: No alterations to the style or content of
the wording of the Mark are permitted.
Companies can, however, add their
organisations certification number beneath the
Mark if they wish, provided it is done in a style
harmonious with the Mark.
c) Colours: The Mark may be reproduced in either
four-colour, spot colour or monotone formats.
The specifications for these, including colour
examples, are provided on our website:
www.ncsi.com.au. The Mark may also be
reproduced reversed in white on a coloured
background, and for business cards and
stationery only, the mark may be reproduced in
any single colour to match existing printing.
5.6 Artwork and Material for Reproducing
the Mark
NCS International can provide artwork for certified
organisations wishing to use the Mark. This artwork
is available in a variety of formats via the internet or
email. Information on these promotional materials
may be obtained from our Public Affairs desk in our
National Office in Sydney or from our web site
(www.ncsi.com.au).
6. USE OF THE JAS-ANZ MARK
6.1 Introduction
Organisations that have been granted certification to
ISO 22000 or any other of NCS Internationals JAS-
ANZ accredited certification programs, are entitled to
use the JAS-ANZ mark. The rules for the use of this
mark are governed by JAS-ANZ and are reproduced
below to show how the JAS-ANZ mark may be used
in conjunction with the NCS International certification
mark(s). In this case, the Quality Management
System Mark has been used for demonstrate how the
JAS-ANZ mark may be used in conjunction with the
NCS International marks, however, the guidance
provided below applies equally to the use of the JAS-
ANZ mark with any of the other NCS International
certification marks from our JAS-ANZ accredited
certification programs.
Note that, in the context of the standards identified in
this Recognition Booklet, the use of the JAS-ANZ
mark only applies to ISO 22000 certificates. NCSI
HACCP Criteria is not JAS-ANZ accredited and
certificates do not indicate the JAS-ANZ mark.6.2
Specifications for the JAS-ANZ Mark
The JAS-ANZ Mark can be reproduced in the colours
detailed above. Under no circumstances can the JAS-
ANZ Mark be reproduced in a colour combination at
variance with the figure above.. However, the Mark
can be reproduced in any single colour to conform
with your existing stationery.
6.3 How the JAS-ANZ Mark may be used
In all cases the JAS-ANZ Mark must appear in the
proximity of the NCS International certification mark
together with the following wording Accreditation by
the Joint Accreditation System of Australia and New
Zealand. Accreditation Number.
Certified organisations using the JAS-ANZ Mark must
ensure:
that it is used in conjunction with the
organisations name or mark; and
the JAS-ANZ Mark and the NCS International
mark are represented in a manner that the
relationship between the JAS-ANZ Mark and the
NCS International Mark is obvious.
An example of an acceptable layout using the QMS
Certification Mark is shown below:
For further information regarding the JAS-ANZ Mark,
please contact JAS-ANZ directly on (612) 6282 5840.
7. CONDITIONS OF CERTIFICATION/
RECOGNITION
The Board of Directors (the Board) of NCS
International Pty Limited (NCS International) has
approved the following conditions for maintenance of
certification of organisations certified under its
Certification/Recognition Programs.
Upon granting of certification, the Board will
issue the organisation with a management
system certificate and publish the fact along with
full details of the certification. The organisation
will also be provided with a copy of the scope of
certification detailing the scope of activities for
which certification has been granted.
The management system certificate remains the
property of NCS International and must be
returned promptly to NCS International on
request or termination of certification.
The certified organisation shall not in any way
use the fact that certification has been granted to
provide customers with misleading information
regarding applicability of the certification outside
the scope for which certification has been
granted.
The certified organisation indemnifies NCS
International and agrees to keep it indemnified
against all costs and expenses which may be
sustained and incurred by NCS International
because the certified organisation uses the
certification in any manner that implies or
creates the impression that NCS International
certifies a particular product, activity or service.
For continuance of certification, the Board shall
be satisfied that the following conditions are met:
(a) continued compliance with these conditions
of certification;
(b) continued compliance of the organisations
management system with the relevant
standard against which certification is held;
(c) conduct by a certified organisation which, in
the opinion of the Board, is consistent with
maintenance of the standing and reputation
of NCS International; and
(d) payment by the prescribed dates of all fees
set by the Board for continuance of
certification.
Following certification, the certified organisation
shall:
(a) maintain the management system in
accordance with the scope of certification;
(b) maintain a controlled copy, or provide
copies on request, of relevant policy
manual and procedures for use by NCS
International in performing ongoing audit
surveillance and periodic reassessment;
(c) make personnel, records, and facilities
available for audit by NCS International
staff on the dates and at the times agreed
and confirmed in writing by NCS
International;
(d) (ISO 22000 certified organisations only)
provide JAS-ANZ staff with access to
premises, facilities and records at any
reasonable time for the conduct of audits
and periodic reassessments;
(e) maintain records of all complaints that
reflect on the integrity of the certified
management system, including as
appropriate complaints regarding product
quality and safety, adverse environmental
impacts, and safety issues, and
consequent corrective action to the
management system.
Following certification, NCS International will:
(a) conduct audits of the certified
organisations management system at
approximately six or twelve monthly
PMS Reflex
(Blue)
PMS 485
(Red)
intervals and conduct reassessments as
indicated (refer 4.2)
(b) consider requests from the certified
organisation for changes to the scope of
the certification and evaluate such requests
during audits and reassessments subject to
payment of any additional costs associated
with this evaluation process;
(c) notify the certified organisation in writing of
any changes in the scope of certification;
(d) notify the certified organisation in writing of
any audit or reassessment findings that
require corrective action to maintain the
certification.
The certified organisation shall, in a time frame
agreed with NCS International, rectify any
deficiencies found during audits or
reassessment that impact on the scope of
certification or compliance of the management
system with the relevant standard.
NCS International will also investigate legitimate
documented complaints, relevant to operation of
the management system, from customers of
certified organisations. Certified organisations
shall, at all reasonable times, provide
representatives of NCS International with access
to its premises and records for the purposes of
investigating such complaints.
Certified organisations may use the NCS
International Management System Certification
Marks subject to compliance with the following
conditions:
(a) the certification mark may be used on
correspondence, advertising and
promotional material in conjunction with the
certified organisations name or emblem,
and shall not be used in connection with
goods, services, activities or locations not
covered by the scope of certification;
(b) the certification mark shall only be
reproduced in the style and colours
approved by the Board;
(c) the certification mark shall not be used in
any manner that implies approval of a
product or service;
(d) on notification in writing, the certified
organisation shall discontinue any use of
the mark that is unacceptable to the Board
and any form of statement used in
conjunction with the mark that may be
misleading. The certified organisation shall
also undertake any other action requested
by the Board with regard to unacceptable
use of the mark;
(e) upon termination of certification, the
certified organisation undertakes to
discontinue immediately use of the mark.
In the event that an applicant organisation fails
to comply with the requirements of the relevant
certification standard, or in the event that a
certified organisation fails to comply with these
conditions of certification or is unable to maintain
compliance with the relevant certification
standard, NCS International may:
(a) refuse certification;
(b) suspend certification;
(c) reduce the scope of certification;
(d) withdraw certification.
Such decisions and the grounds for them will be
communicated to the organisation in writing.
(a) When an organisations certification is
suspended, the organisation shall, for the
period of suspension:
i) withdraw and cease to use any
advertising or promotional material
that promotes or advertises the fact
that the organisation is certified;
ii) ensure that all copies of certificates
and scopes of certification are
removed from areas of public display;
iii) cease to use the certification mark on
stationery and other documents that
are circulated to existing and potential
clients, or in the public domain.
(b) the organisation shall advise NCS
International in writing of action taken with
respect to the requirements listed in section
(a) ii) above;
(c) NCS International shall advise the
organisation in writing of the certification
processes that will need to be completed to
restore certification;
(d) during the period of suspension the
organisation shall continue to pay all fees
levied by the Board.
When an organisations scope of certification is
reduced, NCS International shall issue revised
certificates and scopes of certification as
appropriate and the certified organisation shall:
(a) return all superseded certificates;
(b) ensure that use of the certification mark is
adjusted to reflect the reduced scope of
certification; and
(c) ensure that all advertising and promotional
activities and materials are adjusted to
reflect the reduced scope of certification
.
When an organisations certification is
withdrawn, the organisation shall immediately:
(a) cease any advertising and promotional
activities that promote the fact that the
organisation holds certification;
(b) withdraw and cease to use any advertising
and promotional material that promotes the
fact that the organisation holds certification;
and
(c) cease to use the certification mark in any
way to promote the fact that the
organisation holds certification.
The granting of management systems
certification by the Board in no way implies that
products, activities or services included in the
scope of certification are approved by the
Accreditation Board of the Joint Accreditation
System of Australia and New Zealand (JAS-
ANZ), or the appropriate Australian or New
Zealand Government Ministers
.
(a) Complaints regarding the quality of service
provided by NCS International should be
addressed to:
Managing Director
NCS International Pty Limited
Suite 2, Level 1, 7 Leeds Street
Rhodes NSW 2138;
(b) all complaints will be investigated and the
originator of a complaint will be advised of
the outcomes, as appropriate.
An organisation whose application for
certification has been refused; or a certified
organisation whose certification has been
suspended, withdrawn, or reduced in scope,
may appeal against the decision to a Review
Committee constituted and operated as set out
below:
(a) the appellant shall, within 28 days of the
disputed advice from NCS International,
lodge a notice of appeal with an affidavit as
to the grounds of appeal with the
Managing Director
Suite 2, Level 1, 7 Leeds Street
Rhodes NSW 2138;
(b) the Managing Director shall advise the
Board within 14 days of receiving the
appellants notice;
(c) the Board shall then establish a Review
Committee upon payment of the fees set by
the Board for consideration of the appeal;
(d) the Review Committee shall consist of
three persons considered as experts in the
area of technology or business relevant to
the appeal. The Review Committee shall
be constituted as follows:
i) one person expert in the relevant area
of technology or business appointed
by the Board;
ii) two persons selected by the appellant
from a list of four persons nominated
as eligible by the Board.
(e) The appellant shall represent himself and
no legal representation will be allowed
unless approved by the Review Committee;
and
(f) The Review Committee will carry out
investigations as are required, including
assessment of information supplied by the
appellant and, within a reasonable time,
decide by majority vote whether or not to
reverse the original decision. The
Managing Director shall give notification of
the decision to the appellant within 14 days
of the Review Committee decision.
8. NCS INTERNATIONAL TRADING
TERMS
Receipt by NCS International of the completed
Application Form and payment of the
application fee signifies acceptance of NCSIs
standard fee structure (or formal proposal). It
also signifies agreement by your organisation
to comply with the requirements of the NCS
International Conditions of Certification/
Recognotion and the obligations set out in
NCSIs Client Care Charter.

NCS International reserves the right to vary its
fees in accordance with acceptable business
practice but undertakes not to vary the time
quoted in formal proposals required to perform
each task, unless the scope of work changes,
without prior negotiation and agreement with
the client.

Unless otherwise indicated, travel expenses
will be charged at cost, however where
possible, work will be combined to spread
costs. Travel time to and from the client is
charged at the current specified rate. The fees
quoted in any formal proposal submitted by
NCS International are based on the scope of
work defined in the proposal and are subject to
change if the scope of work changes.

To protect the credibility of the NCS
International certifications services and, where
applicable, to meet JAS-ANZ accreditation and
the Investors in People UK recognition
requirements, NCS International reserves the
right to:-
vary the frequency and duration of audits
in line with the level of confidence that
NCS International holds in the
effectiveness of the certified management
system, and to charge additional fees
accordingly;
suspend or withdraw certification if the
NCS International Conditions of
Certification/Recognotion are not fully
complied with; and
make such certification decisions without
liability under any contractual requirement
specified elsewhere.
Periodic accounts will be forwarded for all
certification (or related) activities and
associated merchandise. Payment terms are
net 7 days from the date of the invoice. Unless
otherwise stated, the fees quoted do not
include GST. Only one invoice will be issued
per registration. Special invoicing
arrangements will normally attract an
administration charge of $50-00 per invoice.

NCS International may, at its discretion,
charge for all costs associated with the
cancellation of audits (or other visits) by the
client within 10 working days of the agreed
audit (or visit) date. Unless otherwise stated,
the fees quoted do not include GST.

NCS INTERNATIONAL PTY LIMITED
NCSI HACCP CRITERIA
This section describes the criteria required to be implemented by organisations who are only seeking certification
to NCSI HACCP Criteria.
Organisations seeking certification to ISO 22000 must first acquire a copy of the international standard and
implement a food safety management system that meets this standard. The standard can be acquired from the
International Standards Organisation through their web-site www.iso.org or other international Standards
organisations.
9. HACCP CERTIFICATION CRITERIA
9.1 Hazard Analysis Critical Control Point
(HACCP) System
9.1.1 Introduction to the NCSI HACCP
Certification Criteria
The NCSI HACCP Certification Criteria have three
principle components. The first concentrates on
Management System requirements which contain
those elements common to any good management
system - food safety policy, organisational structure
and responsibilities, documentation control
procedures. The second element is the requirement
for the development of a HACCP Plan based on the
seven principles of HACCP as developed by the
Codex Alimentarius Commission. The third element
of the system is for procedures which are collectively
known as prerequisite programs, support programs,
Good Manufacturing Practices (GMP), or Good
Hygiene Practices (GHP), and include elements such
as staff hygiene policies, approved supplier
programs, cleaning programs, recall procedures and
the like.
The benefits to your food business of implementing a
HACCP Food Safety System are numerous. HACCP
based food safety systems are a legal requirement for
many food businesses and trade with major food
retailers is often dependent upon organisations
having HACCP based food safety systems in place.
Certification of a HACCP Food Safety System is not a
guarantee by NCS International of an organisations
food safety performance, or that there will be no food
safety hazards caused by the certified organisation,
or that legislative requirements and food safety
standards and codes of practice will always be met.
Certification is a statement of compliance with these
NCSI HACCP Criteria at the time of certification, and
a statement of the assessed overall ability of the
organisation to identify and control potential food
safety hazards.
Ultimately, the food safety performance of, and value
which is added to, your organisation with a HACCP
Food Safety System certified by NCS International is
dependent on the efforts made by your business to
establish and maintain a HACCP system that meets
your legal and industry requirements, complies with
the HACCP Criteria, and demonstrates your
organisations commitment to continuously improve
your food safety performance.
9.2 Management System Requirements
Your organisation shall develop, document and
implement the following management system
elements to support your HACCP Food Safety
System:
9.2.1 Food Safety Policy
Your organisation shall develop and support a policy
which states the business intent and objectives for
the supply of safe products that meet customer
expectations and legal requirements. The policy shall
outline the business commitment to continuous
improvement, be signed by the senior executive
manager, and be communicated to all staff within the
business.
9.2.2 Organisational Chart & Job Descriptions
A current and accurate organisational chart shall be
available which identifies all the management and
staff positions within your organisation.
Position descriptions shall be available for all
positions on the organisational chart which have
responsibility for food safety and maintenance of the
HACCP system.
9.2.3 Description of How the System Works
Your organisation shall provide a written description
of the documents that are included in the HACCP
Food Safety System where documents and records
are kept, and the processes in place to implement the
Food Safety System and their inter-relationship.
9.2.4 Document Control
Your organisation shall prepare a written procedure
on how all documents within the HACCP System are
controlled to ensure only the most current and
authorised version is available to all staff.
9.2.5 Document Register
A list of all the documents that are included in the
HACCP System shall be developed. The register
shall include documents describing:
Product Description & Intended Use,
Hazard Analysis, including Risk Assessment;
HACCP Audit Table,
Specifications,
Recipes, Procedures,
Prerequisite programs,
Policies, Forms,
Work Instructions.
The date and/or version number shall be indicated
within each document.
Your organisation should also retain and control
external documents required to maintain the system
including relevant industry standards, or guidelines,
regulations, recall protocols, etc
An amendment register shall be maintained where
any amendments are made to the documents listed in
the documents register.
9.2.6 HACCP Food Safety Management System
Review
The HACCP System shall be reviewed at least
annually, including the Food Safety Policy,
organisational chart, document control (refer 9.2.4),
verification activities (refer 9.6), and pre-requisite
programs.
In addition to the annual review, the HACCP System
shall be reviewed where any changes occur which
could potentially introduce change to the content or
application of the HACCP System.
Records shall be maintained of management system
reviews.
9.3 Preliminary Steps
(Steps 1-5 of Codex HACCP)
Your organisation shall develop, document, and
implement a HACCP Plan based on Codex
Principles, and as outlined in the Application section
of the Codex guideline. The HACCP Plan shall
consider all food safety hazards, as well as quality
and other hazards where included in the scope (refer
9.3.2)
The following reflects steps 1-5 of the Codex HACCP
Guideline and shall be included as part of this
process.
9.3.1 The HACCP Team
(Step 1 of Codex HACCP)
The organisation shall identify and document the
members of the HACCP team, who are those within
the business that have the process skills and
knowledge to develop and maintain the HACCP Plan.
At least one HACCP team member, who also has
operational accountability within the organisation,
shall be competent in the application of HACCP
systems and have attended a competency-based and
assessed training course in the application of HACCP
Principles, or equivalent.
9.3.2 Scope and Purpose of your HACCP Plan
(Step 1 of Codex HACCP)
The scope of the HACCP Plan shall be defined and
documented, including the start and end point of the
process(es) under consideration within the HACCP
Plan, and the products covered by the HACCP Plan.
The purpose of the HACCP Plan shall be defined and
documented. The purpose shall include the intent that
all food safety hazards will be identified and
controlled.
If you also wish to cover quality, environmental,
occupational health and safety, or other risk
considerations within the scope of your HACCP
System, they shall also be included throughout your
HACCP Plan.
9.3.3 Product Description and Intended Use.
(Steps 2, 3 of Codex HACCP)
A Product Description shall be developed and
documented for all products included within your
product scope. Like products that are processed in
similar ways may be grouped together in the one
Product Description. Products that are processed
differently require a separate Product Description.
Each Product Description shall cover the following
criteria:
Description of product
Composition
Physical/chemical structure
Microcidal/static treatment including method of
preservation
Packaging primary & secondary
Storage, handling & distribution methods
Shelf life
Intended Use of the product(s);
Labelling requirements (as per Food Standards
Code)
Sensitive consumers
If your organisation already has finished product
specifications that cover the same information as
outlined above, then the specifications may satisfy
this requirement.
9.3.4 Flow Diagram
(Steps 4, 5 of Codex HACCP)
All the major steps in the process (or processes) shall
be identified and documented on a flow diagram. If
there are any significant inputs at a particular step,
they shall also be identified on the flow diagram.
Examples of inputs include water, rework etc. Once
developed, the HACCP Team shall verify the
accuracy of the Flow Diagram on site.
9.4 Hazard Analysis Table
9.4.1 Hazard Identification, Analysis and
Control
(Step 6, Principle 1 of Codex HACCP)
A hazard analysis shall be undertaken and
documented at each step of the process as identified
in the flow diagram (refer 9.3.4) . At each step, all
possible food safety (and quality) hazards shall be
considered and documented, and the cause of the
hazard should also be documented
1
.
Once all hazards have been identified, a risk
assessment shall be undertaken to determine which
hazards are significant for your organisation and
which ones are not. Significance is to be determined
by comparing severity of the hazards against the
likelihood of the hazard occurring.
1.
It is recommended that a table format be implemented to
capture the Hazard Analysis information using the
following column headings:
1: Step 4: Severity
2: Hazard 5: Likelihood
3: Cause of Hazard 6: Significance
7: Control Measure(s)
There is no specific methodology required to be used
to determine significance. Your organisation may
develop the method or utilise one of the standard
textbook methodologies. However once determined,
the method shall be applied consistently throughout
the HACCP Plan and shall be referenced.
For all hazards that are determined to be significant,
at least one control measure shall be determined to
prevent it from occurring or reduce it to an acceptable
level.
9.4.2 Determining Critical Control Points
A Critical Control Point (CCP) is a step in the process
at which control shall be applied to eliminate a food
safety hazard or reduce it to an acceptable level. A
CCP is an action taken as part of the process flow,
and may not be a control measure as already
identified.
There is no limit to the number of CCPs in a process
and it will vary considerably according to the
complexity of the process and equipment, the type of
raw materials/ingredients you use, and your finished
product.
There is no specific methodology required to be used
to determine CCPs. Your organisation may develop
the method or utilise the Codex HACCP decision
tree
2
. However the CCP determination shall identify
all the process steps where control is necessary to
eliminate or reduce a food safety hazard, and shall be
applied consistently to all process steps.
9.5 HACCP Audit Table
A HACCP Audit Table
3
shall be developed,
documented and applied which includes each step of
the process(es). It shall list all the CCPs (or QCPs to
control quality hazards) identified in the Hazard
Analysis, and shall include the following
requirements:
9.5.1 Establish Critical Limits
For all CCPs, critical limits shall be established and
documented in the HACCP Audit Table. Critical
Limits
4
establish the difference between safe and
unsafe (good quality and poor quality product). If the
critical limit for a CCP is exceeded a hazard may
exist.
Where critical limits are not available through industry
standards, legislation, codes of practice or published
research, it is the responsibility of your organisation to
undertake a validation study to ensure said limits will
control the significant hazard. Validation data shall be
documented and maintained by your organisation.
9.5.2 Monitoring of CCPs
Your organisation shall document how each CCP
(and QCP) is to be monitored to ensure it is within the
critical limits that have been set.
Monitoring procedures shall define what is being
monitored, how the monitoring is done, the frequency
of the monitoring, where the monitoring is to be
undertaken and who is responsible for undertaking
the monitoring.
When determining the frequency of monitoring, it
shall be sufficient to ensure that the CCP is under
control.
Your organisation shall also ensure that staff who
conduct monitoring checks are trained in the correct
method and that training is assessed and
documented (refer also 9.7.5)
Records of monitoring of CCPs shall be maintained
and be signed by the person responsible for the
monitoring and by a responsible reviewing officer.
9.5.3 CCP Corrective Actions
(Step 10, Principle 5)
CCP Corrective Actions shall be developed,
documented and implemented that define the
action(s) to be taken when monitoring reveals that the
critical limits have not been met
5
.
The procedures shall state what action is to be taken
regarding the affected product and what procedures
are undertaken to determine the root cause of the
problem and prevent its recurrence.
2.
To assist in finding where the correct CCPs are, your
business can use a CCP Decision Tree. (refer Codex
HACCP) A decision tree consists of a logical series of
questions which you can ask for each hazard at each step
in your flow chart. Using a decision tree encourages
structured thinking, ensures a consistent approach,
encourages discussion amongst team members and
hence a better understanding of the process and the
hazards. However, decision trees should always be used
with flexibility.
3.
Since the aim of your HACCP system is to detect
problems before they occur and certainly before they
reach the customer, the critical limits chosen shall give you
a rapid result. Thus, microbial levels are not generally
used as critical limits, as the response time is too long. In
this case, temperatures of eg cold storage may be used as
critical limits, as long as the limits set are validated to
ensure they do achieve the required level of
microbiological safety.
4.
It is important to note that Critical Limits shall be set on the
basis of product safety (and/or quality), and are not based
on process capability. Where there is a difference, your
process shall be adjusted to ensure that it is capable of
producing safe product.
5.
Corrective actions shall be clear and unambiguous. Your
food safety policy objectives cannot be achieved if the
HACCP Plan fails at this step by releasing product that is
potentially unsafe. Thus actions required, including
responsibilities, shall be clearly articulated and followed if
the process fails to achieve the critical limits.
9.5.4 Record Keeping
A system of record keeping relevant to the HACCP
Plan shall be documented and implemented. All
records associated with the HACCP System shall be
retained including:
Monitoring of CCPs (and QCPs);
Corrective actions taken regarding CCPs (and
QCPs);
Changes to the HACCP system;
Verification Activities
Records shall be retained for a mimimum of 12
months, or the life cycle of the subject product(s),
whichever is the greater.
9.6 Verification Activities
(Step 11. Principle 6 of Codex HACCP)
Verification procedures are required to ensure that
the HACCP System is being followed and is effective.
As a minimum, the verification activities that shall be
undertaken include: internal audits, HACCP plan
review, microbiological and chemical testing (where
applicable), shelf life testing (where applicable),
finished product assessments (where applicable), and
review of monitoring and corrective action records.
9.6.1 Internal Audits
An internal audit of the entire HACCP Food Safety
System shall be carried out on a (minimum) annual
basis, and sufficient to maintain the effectiveness of
the system. Records of internal audits shall be
retained.
9.6.2 HACCP Plan Review
The HACCP system shall be reviewed at least
annually, and when changes in production,
formulation, equipment, processes or procedures
occur which could potentially introduce new hazards
or change the significance of existing hazards.
Appropriateness of the system should be reviewed
and verified by the HACCP team.
9.6.3 Microbiological & Chemical Testing
Schedule
Where microbiological and/or chemical hazards have
been identified as important during the hazard
analysis process, a schedule of testing shall be
included to confirm that CCPs (and QCPs) are under
control.
9.6.4 Shelf-Life Testing
Where products are labelled with Use by or Best-
Before Date, a schedule of shelf-life testing shall be
implemented. This includes the tests to initially
establish the shelf life (which is indicated in the
Product Description) and from then on, end of shelf
life testing to verify that shelf life is being met. This
also applies to products shipped for further
manufacturing or rework.
Shelf Life tests include microbiological and
organoleptic test, and may in some instances include
physical testing (eg weight loss during storage).
The shelf-life testing schedule shall include the type
of testing to be undertaken and shall be carried out
on each product, or product type, at least annually.
Results of the tests shall be reviewed and signed by a
responsible officer within the organisation and
corrective action taken when results indicate that
limits have been exceeded.
9.6.5 Finished Product Assessments
If your organisation has included quality hazards as
part of your HACCP Food Safety System, a schedule
of assessments of finished product against your
finished product specifications shall be developed,
documented and implemented. Records of these
assessments shall be kept.
Finished Product Assessments are not a requirement
for those organisations only considering food safety
hazards, but may be required by the business to
ensure the product is edible and legal.
9.6.6 Monitoring and Corrective Actions of
Verification Activities
A schedule shall be developed for reviewing
monitoring activities and corrective actions.
9.6.7 Customer Complaints
A process for reviewing customer complaints that
relate to food safety (and quality) issues shall be
developed, documented and implemented.
9.6.8 Records of Verification Activities
Records of all verification activities shall be
maintained by your organisation.
9.7 Prerequisite (Supporting) Programs
The following prerequisite (sometimes referred to as
supporting) programs shall be included in your
HACCP Food Safety System. The extent to which
they apply will vary with the type of business and food
safety risk. However they shall all be considered and
applied where appropriate
9.7.1 Staff Hygiene
A staff hygiene policy and procedure shall be
developed, documented and implemented that covers
all the relevant sections of Standard 3.2.2 of The
Food Standards Code (Australia) Food Safety
Practices & General Requirements. As a minimum,
the following criteria shall be included:
Staff illness
Eating, drinking & smoking restrictions
Hand-washing requirements
Sneezing, coughing & blowing of noses
Cuts, wounds & bandage requirements
Clothing requirements
Jewellery restrictions
Staff facilities provided by the organisation. This
is to include, but not limited to, areas for staff to
keep personal belongings, hand-washing &
drying facilities, areas for eating drinking and
smoking
Staff movement restrictions
Staff Hygiene compliance checks shall be undertaken
and records of these checks maintained. The
frequency of the checks is to be determined by the
organisation and defined within the policy.
9.7.2 Housekeeping Practices and Stock
Control
A Housekeeping and Stock Control policy and
practices shall be documented, including, as a
minimum::
The organisation shall ensure that the oldest
stock, ingredients and the like are used first.
Ingredients, raw materials, work in progress,
finished product and packaging shall be stored in
such a manner that they do not pose a safety (or
quality) risk to the product.
The organisation shall document the measures
taken to prevent glass, wood, and hard plastic
from entering the product.
The organisation shall document what happens
to product that may have come into contact with
the floor or any other unsanitised surface.
The organisation shall document how non-food
items that could pose a risk to the safety (and or
quality) of the products, are stored.
The organisation shall document how chemicals
that could harm the products are to be stored.
Premises Construction & Layout shall meet the
requirements of Standard 3.2.3 of the Australian
Food Standards Code - Food Premises and
Equipment
6
.
An adequate supply of potable water shall be
available to ensure the safety & suitability of the
products supplied. Only potable water is
permitted to be used for the following activities -
post harvest wash treatments, hand-washing,
cleaning, as an ingredient, to make ice.
Recirculated water for reuse in production, hand-
washing and/or cleaning shall be treated. The
treatment process shall be effectively monitored
and the treated water tested to verify its safety.
All vehicles used to transport raw materials,
packaging, work in progress and/or finished
product shall be maintained in a good state of
repair and in a clean & hygienic condition. The
transport vehicle(s) required to transport chilled
food shall be able to maintain that food at or
below 5C, maintain the temperature of frozen
food, and where required to transport hot food,
can maintain a temperature at or above 60C.
Housekeeping and Stock Control checks are required
to be undertaken and records of these checks
maintained. The frequency of the checks is to be
determined by the organisation and defined within the
policy.
9.7.3 Approved Supplier Program
An Approved Supplier Program is required for all
products and services that could affect the safety or
quality of your organisations finished product. The
following suppliers/providers shall be included:
Raw Ingredients & Finished Goods Suppliers.
You shall determine the requirements for
approving such suppliers
7
.
Packaging Suppliers. You shall also document
your requirements for approving packaging
suppliers
8
.
Chemical Suppliers. Similarly, procedures shall
be in place for approving chemical suppliers
9
.
Service Providers. You shall also state your
requirements for approving service providers
10
.
6. Consideration may also be given to the following
documents and texts:
Basic Texts On Food Hygiene Section IV
Establishment: Design and Facilities (s4.1, s4.2 &
s4.3), Codex Alimentarius, 1997, and
National Code for the Construction & Fitout of
Food Premises, Australian Institute of
Environmental Health, 2
nd
Ed, 1993
7. Examples of approval requirements could include: the
requirement for the supplier to have a certified HACCP
system in place, internal audits of the supplier by the
organisation, product testing by the supplier (including
certificates of analysis), product testing by the organisation
or a combination of these requirements. The rigour of the
Approved Supplier Process will be determined according
to the food safety risk.
8. Examples of approval requirements could include
evidence that the packaging is food grade (if it makes
contact with the food), certified HACCP &/or Quality
Assurance system in place.
9. Examples of approval requirements could include
evidence of food grade status if they make food contact,
and Material Safety Data Sheets.
10. Service providers include, but are not limited to, cleaning
contractors, pest control companies, transport providers,
warehousing providers, testing laboratories and auditing
companies.
Your organisation shall clearly define the approval
requirements for each supplier/provider, approval
requirements for emergency suppliers/providers, and
the means of removing suppliers. An annual review
(as part of your internal audit program - refer 9.6.1) of
all approved suppliers shall be undertaken to verify
their performance. Records of the reviews shall be
maintained.
9.7.4 Product Identification & Traceability.
The organisation shall have a procedure that
ensures, for all stages of production from receival
through to finished goods, products are clearly
identified. This shall include raw material receival,
storage, work in progress, rework, final product, on
hold product, reject product, quarantined product,
returned product, downgraded/damaged stock, pet
food/animal feed, and waste product(s)
11
.
9.7.5 Food Safety Skills (Training) Policy
The organisation shall also develop a skills and
knowledge assessment policy to ensure that all staff
members whose actions directly or indirectly impact
on the safety of the food and/or ingredient, are
competent in food safety at a level appropriate to the
role they perform.
In addition, any staff member who is responsible for
an activity that is associated with a CCP, (QCP) or
responsible for the implementation of a prerequisite
program shall be competent in that program.
The food safety skills policy shall include a review of
staff food safety competence as part of the internal
audit program (refer 9.6.1)
Records of all training and qualifications undertaken
by staff and records of competence reviews shall be
maintained.
9.7.6 Cleaning
The organisation shall develop, document and
implement a cleaning program. The program shall
identify the following:
Areas within and outside the building that require
cleaning.
Equipment that requires cleaning
Between batch cleaning
Method of cleaning
Frequency of cleaning
Chemicals used (if applicable). All cleaning
chemicals that either directly or indirectly come
into contact with food shall be food grade.
Current Material Safety Data Sheets (MSDSs)
for all cleaning chemicals shall be maintained on
site at all times as proof that the chemical is food
grade.
Person(s) responsible for the cleaning
Records of cleaning
The cleaning program shall state how monitoring of
cleaning is undertaken, the frequency of monitoring,
and corrective action to be taken if monitoring reveals
that the cleaning is not effective
A schedule of microbiological swabbing to verify the
effectiveness of cleaning is also required in high-risk
food production plants. Records of monitoring,
corrective action and results of swabbing shall be
maintained.
(Note: high risk food processes means the
production, handling, storage, or processing of food
that may lead to a significant likelihood of food borne
illness or consumer injury if not effectively controlled).
In premises where allergen control is essential,
allergen cleans are required between product runs,
including retention of first-run product following the
clean to test for allergen traces.
9.7.7 Pest Management
The organisation shall have in place a documented
pest management program which includes a
schedule for the application and frequency of
treatments
12
.
The program shall state how monitoring is undertaken
and the frequency of monitoring, and corrective action
to be taken if monitoring indicates the program is not
effective.
The program shall also include:
To ensure the entire premises is controlled, bait
maps depicting the type and location of
treatments.
A current Material Safety Data Sheets (MSDS)
shall be maintained for any pest control chemical
that is being used on site.
Where an external pest control contractor is
used, you shall obtain a copy of the contractors
licence.
Records of monitoring and corrective action shall
be maintained.
Chemicals used to control pests on or near food, food
packaging, or food contact surfaces shall be food
grade.
9.7.8 Maintenance
Equipment used to produce, prepare, store, process,
or pack food shall be suitable for purpose, food grade
(if in contact with food), easily cleaned, and assessed
regularly to ensure it is in good condition.
11.
You may also require a retention sample program where
applicable. Product samples are retained at least until the
end of their shelf life so as to be available if an
investigation into the products safety (or quality) is
required.
12.
This may include, where applicable, chemical treatment
(either via external contractor or in-house), electric insect
traps, air curtains, strip curtains etc.
Your organisation shall have in place a planned
maintenance procedure and schedule for all food
processing plant, equipment, services, premises and
surrounds
A record shall be kept of equipment inspections and
planned maintenance.
Personnel involved in conducting maintenance,
whether staff or contractors, shall adhere to the staff
hygiene policies (refer 9.7.1).
9.7.9 Calibration
Your organisation shall have in place a documented
procedure to ensure that all equipment used to
inspect, measure or test the product is reading
accurately so that the results of these readings can
be relied upon
13
.
A calibration schedule shall be available and include
the following:
A list identifying all equipment that requires
calibration
Frequency of calibration.
Method of calibration
Acceptable degree of accuracy
A method of identifying equipment that is out of
calibration
A method for taking corrective action on product
produced whilst equipment was out of calibration.
Records shall be available of all calibrations,
calibration checks and any corrective action taken
when equipment is found to be out of calibration.
9.7.10 Recall
The organisation shall have a recall procedure in
place that complies with the requirements of the
current edition of the Food Industry Recall Protocol
published by Food Standards Australia and New
Zealand (FSANZ).
The procedure shall contain a current version of the
Food Recall Action Officers list published by FSANZ.
The organisation shall undertake an annual mock
recall to verify the effectiveness of the recall
procedure and demonstrate actions taken as a result
of that recall.
Records of the mock recall shall be kept and
available.
9.7.11 Labelling
Your organisation shall document, develop and
implement a procedure for the preparing of and the
reviewing of labels which includes:
Labels shall be prepared so as to comply with
FSANZ Food Standards Code, Trade
Measurement requirements and other applicable
regulations that may apply in certain specific
sectors (eg meat industry).
Labels shall be reviewed at least annually and
more frequently if any of the following occur;
Changes to laws in relation to labelling
Changes to recipes including the introduction
of ingredients that contain allergens
Changes to the labels/packaging are made
Records of labelling reviews shall be maintained.
9.7.12 Corrective Action of the HACCP System
You shall have in place a corrective action procedure
in addition to the corrective action requirements
detailed on the HACCP Audit Table and prerequisite
programs. The purpose of Corrective Action is to help
identify the root cause of problems and system faults
as they occur, and to help prevent re-occurrence of
the situation.
Corrective Action Procedures shall be implemented
for the following situations:
Customer complaints
Continual product rejections
Production of unsafe products
HACCP Food Safety System failures.
The procedure shall describe how corrective actions
are to be recorded, reviewed and investigated, and
records shall be maintained.
13.
Examples of equipment that require calibration include
temperature measuring equipment, pH meters, flow
meters, boom sprayers, weighing scales, data loggers, etc
NCS INTERNATIONAL PTY LIMITED
FOOD SAFETY MANAGEMENT SYSTEMS FORMS
This application form should be completed, either by cutting out or photocopying pages, and returned to
NCS International Pty. Limited (NCS International) at Suite 2, Level 1, 7 Leeds Street, RHODES NSW 2138.
The application form is also available, and may be lodged, on the NCS International website (www.ncsi.com.au)
10. General Application Form
DETAILS OF APPLICANT ORGANISATION
Business name (Legal entity): ABN NO:
Trading name (if applicable):
Name of CEO:
Situated at:
Postal Address:
Telephone: Fax: Email:
If more than one location is covered by this application, please complete the Head Office details above and provide
details of all other locations using the form in Section 13..
NOMINATION OF AUTHORISED REPRESENTATIVE
I hereby nominate the following person to represent this organisation in all matters affecting the certification of this
organisation by NCS International and declare that the nominated person has the authority to commit the
organisation to compliance with all certification requirements
Name: Position:
Postal Address:
Nominated by:
Name: Position:
Signature: Date:
ACCEPTANCE OF NOMINATION
I
[full name]
hereby accept nomination as the Authorised Representative for the management systems certification of my
organisation by NCS International and declare that the organisation, upon being granted certification, will comply
with the NCS International Conditions of Certification/Recognition.
Signature: Date:
REQUIRED SCOPE OF CERTIFICATION
Certification Standards
Please provide details of the certification standard(s) against which certification is required:
ISO 9001 ISO 22000 SQF 2000 Q-base Investors in People
ISO 14001 NCSI HACCP SQF 1000
AS 4708 BRC (Food) EUREPGAP
DESQA
AS/NZS 4801 BRC (Packaging) FPA-SAFE
If your organisation either has, or requires, certification to two or more of the above standards:
Is the management system covering the various standards integrated?
YES NO
If yes, do you want NCS International Integrated Management Systems Certification?
YES NO
Details of products, services, AND activities covered by this application
Please provide a brief description of the products, services, and activities to be included in the scope of the
management system certification.
Approximate number of employees:
Number of sites : (details section 13)
If the above products, services, and activities are not the same for all locations covered by this application, please
provide brief details against each location indicated in the form in Section 13.
Applicable Regulations, Standards, Codes of Practice, Licences
Please provide details of key regulations, standards, codes of practice, licences, operating permits, etc that are
relevant to the scope of products, services, activities, and locations covered by this application.
HACCP CONSULTANT (If same as Authorised Representative, indicate same)
Name: Position:
Postal address:


Details of Existing Certification and Accreditations
Does your organisation hold a current management systems certification?
YES NO
Certification Standards(s): Certification No(s):
(e.g. ISO 9001; ISO 14001; QS 9000)
Does your organisation have a NATA accredited laboratory?
YES NO
Accreditation No(s):
APPLICATION FEE (please complete as appropriate)
A cheque for $ is enclosed.
Please forward an invoice for the amount of the application fee (certification activities will
commence on receipt of your remittance).
Payment by EFT (Direct debit) - see below for details.
NOTE for Australian based clients paying application fees by cheque or EFT (direct debit)
Please pay the application fee as determined from the NCS International Fee Guide plus 10% GST. On receipt of
your payment a tax invoice will be forwarded marked "Fully Paid" including our ABN number (72 078 659 211) and
identifying the GST component.
The Application fee is non-refundable.
ARRANGEMENTS FOR PAYMENT TO NCS INTERNATIONAL VIA EFT (DIRECT DEBIT)
Bank: Commonwealth Bank
CONCORD WEST NSW 2138
Account Name: NCS International Pty Limited
Account Type: Premium Business Account
BSB Number: 062146 Account No.: 10047897
Please also fax the following details of your payment to NCS International on (02) 9743 4454:
1. Organisation name and contact details;
2. Amount paid;
3. Date funds are to be deposited to our account; and
4. The service or product that the payment covers.
MARKETING FEEDBACK
The following information is useful to NCS International in determining the most effective ways to promote
certification. It would be appreciated if you could complete the following for us prior to submitting your Application
Form:
How did you hear about NCS International and its services?
Advertising Reference from another organisation JAS-ANZ
NCS International Mailout Direct contact from NCS International
staff
Other
Name of NCS International contact person:


REQUEST FOR FURTHER INFORMATION
If you require any information about the other services offered by NCS International, please indicate which area you
are interest in :
Quality Management Systems
(ISO 9001)
Food Safety Management
Systems (ISO 22000, HACCP)
Automotive Quality System
(QS 9000)
Environmental Management
Systems (ISO 14001)
British Retail Consortium Global
Standards
Investors in People
Safety Management Systems
(AS/NZS 4801)
SQF 2000 and 1000 program
Q-Base EUREPGAP protocol for fruit and
vegetables
Disability Employment Services
(DESQA)
Food Processors Association
SAFE program
Name of contact person:
Contact Phone Number:
NCS International Pty Ltd (NCSI) respects and upholds your rights to privacy protection under the National
Privacy Principles contained in the Privacy Amendment (Private Sector) Act 2000. The National Privacy Principles
apply to NCSI from their introduction on 21 December 2001.
11. Change Of Authorised Representative Form
FAX TO: Registration Department
FAX NO.: 02 9743 4454
The application form is also available, and may be lodged, on the NCS International web site (www.ncsi.com.au).
DETAILS OF ORGANISATION
Organisation Name:
Certification Number(s):
I hereby advise that
[full name]
has ceased to be the Authorised Representative of this organisation for the above certification(s).
NOMINATION OF AUTHORISED REPRESENTATIVE
I hereby nominate the following person to represent this organisation in all matters affecting the certification of this
organisation by NCS International Pty Limited and declare that the nominated person has the authority to commit
the organisation to compliance with all certification requirements.
Name: Position:
Postal Address:
Nominated by:
Name: Position:
Signature: Date:
ACCEPTANCE OF NOMINATION
I
[full name]
hereby accept nomination as the Authorised Representative for the management systems certification of my
organisation by NCS International and declare that the organisation, upon being granted certification, will comply
with the NCS International Conditions of Management Systems Certification.
Signature: Date:


12. Application For Scope Of Certification Change
FAX TO: Registration Department
FAX NO.: 02 9743 4454
The application form is also available, and may be lodged, on the NCS International web site (www.ncsi.com.au).
Please complete the relevant sections below to best describe the change(s) to the scope of certification being
applied for:
Business Name (legal entity): ABN:
Trading Name (if applicable):
Details of existing
certification(s):
Certification Number(s): Certification
Standards(s):
CERTIFICATION STANDARDS
Please provide details of the certification standard(s) against which certification is required:
ISO 9001 ISO 22000 SQF 2000 Q-base Investors in
People
ISO 14001 NCSI HACCP SQF 1000 DESQA
AS 4708 BRC (Food) EUREPGAP
AS/NZS 4801 BRC (Packaging) FPA-SAFE
If your organisation either has, or requires, certification to two or more of the above standards:
Is the management system covering the various standards integrated?
YES NO
If yes, do you want NCS International Integrated Management Systems Certification?
YES NO
ACTIVITIES TO BE COVERED BY PROPOSED CHANGE TO SCOPE
Please provide a brief description of any proposed changes to the products, services, and activities to be included in
the scope of the management system certification.
13. Details Of Additional Locations
Please provide details of all additional locations to be covered by this application. If there is insufficient room to
record the details of all locations, please use photocopies of this sheet.
Business or trading name:
(If different from the business or trading name of the principal organisation)
Address:
City/Town: Postcode:
Local contact name::
Products, services or activities:
Approximate number of employees at additional location:
Address:
Address:
Address:
ADDITIONAL LOCATIONS(SITES) FEE (please complete as appropriate)
A cheque for $ is enclosed.
Please forward an invoice for the amount of the application fee (certification activities will
commence on receipt of your remittance).
Payment by EFT (Direct debit) see below for details.
NOTE for Australian based clients paying application fees by cheque or EFT (direct debit)
Please pay the application fee as determined from the NCS International Fee Guide plus 10% GST. On receipt of
your payment a tax invoice will be forwarded marked Fully Paid including our ABN number (72 078 659 211) and
identifying the GST component.
ARRANGEMENTS FOR PAYMENT TO NCS INTERNATIONAL VIA EFT (DIRECT DEBIT)
Bank: Commonwealth Bank
CONCORD WEST NSW 2138
Account Name: NCS International Pty Limited
Account Type: Premium Business Account
BSB Number: 062146 Account No.: 10047897
Please also fax the following details of your payment to NCS International on (02) 9743 4454:
5. Organisation name and contact details;
6. Amount paid;
7. Date funds are to be deposited to our account; and
8. The service or product that the payment covers.
AN NCSI PUBLICATION ISSUE NO. 4

HACCP RECOGNITION BOOKLET
ISSUE DATE: NOVEMBER 2005
PRINT DATE: 26-SEP-06
14. NCS INTERNATIONAL
OFFICES
National Office
Suite 2, Level 1
7 Leeds Street
Rhodes NSW 2138
Phone: 02 9736 8266
Fax: 02 9743 4454
Sydney Office
Suite 2, Level 1
7 Leeds Street
Rhodes NSW 2138
Phone: 02 9736 8266
Fax: 02 9743 5972
Melbourne Office
Suite 2
123 Whitehorse Road
Balwyn VIC 3103
Phone: 03 9817 7319
Fax: 03 9817 6451
Hobart Offices
P.O. Box 42
Sorrel TAS 7172
Phone: 03 6265 7911
Fax: 03 6265 7912
Brisbane Offices
628 Ipswich Rd.,
Annerley QLD 4106
Phone: 07 3870 7556
Fax: 07 3870 7136
Perth Office
Technology Park- Business Centre
Suite 7/ 2A Brodie Hall Drive
Bentley WA 6102
Phone: 08 9486 2888
Fax: 08 9486 2828
Adelaide Office
Unit 1
13 King William Road
UNLEY SA 5061
Phone: 08 8291 2600
Fax: 08 8271 7601
15. NCSI WEBSITE
www.ncsi.com.au
AN NCSI PUBLICATION ISSUE NO. 4
HACCP RECOGNITION BOOKLET
ISSUE DATE: NOVEMBER 2005
PRINT DATE: 26-SEP-06
16. NCSI CERTIFICATION MARKS
Quality Management System
Environmental Management System
Safety Management System
Investors in People
Automotive Industry - QS 9000
Small Business - Q-Base
Disability Employment Services
Australian Forestry Standard

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