Brasserie Bread - wholesale artisan breads, pastries & cakes, for the restaurants & cafes of Sydney

In 2006 Brasserie Bread embarked on a 12 month project to upgrade its production facilities and back-office to meet the food safety requirements of HACCP. The successful implementation of HACCP required the full commitment and involvement of management, staff, and external food safety experts. In June 2007 Brasserie Bread became officially HACCP certified. To maintain HACCP accreditation the company is audited on a regular basis by independent HACCP consultants.

What is HACCP (Hazard Analysis and Critical Control Points)?
HACCP (pronounced 'HASS-UP') is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than relying on finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realised. HACCP was first developed by NASA in the late 1950's in response to the challenge of feeding future astronauts who would be separated from medical care for extended periods of time.

HACCP is supported by a multitude of International Agencies, and was adopted by the World Health Organisation Codex Alimentarius Commission in 1993 and is an integral part of ISO22000. The Australian and New Zealand Food Authority (ANZFA) have also adopted HACCP as its major food safety initiative.