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HACCP Australia showcases the best food safe equipment and hygiene practices certified by HACCP International
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Better Reporting for Safer Kitchen Exhausts
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How Shepherd Filters is helping food businesses improve kitchen exhaust cleaning transparency, identify hidden grease build-up and reduce fire risk in commercial kitchens.
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Introductory HACCP:
Food Safety in Restaurants, Cafes, & Catering
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HACCP Australia has launched a new self-paced online course designed for people working in restaurants, cafés, catering businesses and similar foodservice settings.
Introductory HACCP: Food Safety in Restaurants, Cafes, & Catering covers the key food safety responsibilities involved in day-to-day food handling, including food safety laws, hazard control, contamination prevention, cleaning, maintenance, pest control, allergen management, safe storage and preparation, and the fundamentals of HACCP and food safety programs.
The course takes approximately 2 to 3 hours to complete and can be completed online at the learner’s own pace, with 30 days available to finish the course. Participants receive a Certificate of Completion after successfully completing the required lessons and quizzes.
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Food Safety Technology in Focus at FH Week
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Food & Hospitality Week Expo returns to ICC Sydney from 25 to 27 May, bringing together the hospitality, catering and foodservice sectors for three days of product showcases, education, demonstrations and industry networking.
As part of the 2026 program, HACCP International’s Certification Manager, Rachel Meryment, will join Testo on the Tech Stage for Beyond Compliance: How Technology Is Transforming Food Safety in 2026.
The session will explore how digital tools, audit trails and real-time monitoring are helping food businesses manage risk, support compliance and strengthen food safety practices.
Session details
Monday 25 May 2026
3:30 pm to 4:15 pm
Tech Stage
Food & Hospitality Week Expo, ICC Sydney
Rachel is a Food Technologist with an MBA and has worked as Certification Manager at HACCP International for the past nine years.
You can learn more about Food & Hospitality Week Expo and view the full agenda on the FH Week website.
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Managing Product Recall Risk
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Martin Stone, Director of HACCP Australia, recently joined Liberty Mutual Insurance Company’s Market Days expert panel discussions in Brisbane and Sydney, exploring the increasing risk of product recalls in the food industry and how businesses can better manage the financial impact.
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The Hidden Risks in Food Contact Surfaces
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Product contact surfaces and processing aids can introduce food safety risks long before production begins. This article explores why equipment, materials, food packaging and everyday operational products need to be assessed as part of a robust HACCP-based food safety program.
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FSANZ is supporting consultation on a new Australian National Campylobacter Action Plan, aimed at reducing foodborne illness through coordinated industry, government and public health action.
For food businesses, it is a timely reminder to review controls around poultry handling, cross-contamination, cleaning, temperature control, verification and staff training.
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HACCP International’s Sanitisers in the Food Industry white paper explores how sanitisers work, where they can be used, and what food businesses should consider when choosing and applying them.
It is a resource for teams reviewing cleaning and sanitising procedures, product suitability, surface types, contact times and pitfalls in food handling environments.
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HACCP Australia’s certified supplier register helps food businesses identify products, equipment, materials and services that have been assessed for use in food handling environments.
It is useful when reviewing product suitability and purchasing decisions, particularly for items that may come into contact with food contact surfaces or food production areas.
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Need more information from HACCP Australia?
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