AFIS (Australian Food Ingredient Suppliers) originally gained HACCP certification in 2002, demonstrating our commitment to quality.
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than 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 any hazards that may potentially occur.
The system is used at all stages of food production and preparation processes.
All of our staff are conversant with the principles of the Australian food quality system and apply them daily as part of their work function.
Our quality system is designed as a practical aid to enhance daily company efficiency and provides an assurance to our customers that we have the systems in place to handle their requests
We are regularly audited by our customers, independent auditing bodies and AQIS (Australian Quarantine and Inspection Service)
The company is responsible in its approach to staff, occupational health & safety issues. AFIS Pty Limited is committed to ensuring the health, safety and welfare of all employees, contractors and visitors.
In fulfilling this obligation AFIS Pty Ltd. considers occupational health and safety in all activities conducted at the workplace.
With this strong foundation, AFIS has the ability to effectively manage and continuously improve our business function through a constant review and evaluation of our processes.