Australian Food Safety Reference

Q1: Do control measure(s) exist for the identified hazard? (If No → modify step/process or accept)
Q2: Is this step specifically designed to eliminate or reduce the hazard to an acceptable level? (If Yes → CCP)
Q3: Could contamination occur at or above an acceptable level? (If No → not a CCP)
Q4: Will a subsequent step eliminate or reduce the hazard to an acceptable level? (If Yes → not a CCP; If No → CCP)

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Food Act 2003 (NSW) Food Regulation 2015 (NSW) Food Standards Code Codex Alimentarius HACCP

Always verify against the official current version before relying on any provision for legal or compliance purposes.

🇦🇺 Australian Food Safety Reference