HACCP is an internationally recognized food safety management system that allows responsible manufacturers such as Sticky Fingers to minimize food safety risks through the constant monitoring of all its’ processes.
This monitoring starts with receiving and storing raw ingredients, through every step of production, including the microbiological testing of products, water and the work environment, as well the storage and dispatch of the finished goods. And because Sticky Fingers’ HACCP System is independently audited, this makes us accountable for what we do, and helps ensure that everything is being done to minimize risks to you, our Customer.
The Australian Institute of Environmental Health has identified the need for a practical food safety, quality assurance system to suit small to medium food manufacturers. The Institute consequently produced FoodSafe to help those manufacturers develop a simple programme of monitoring and documenting their processes in order to ensure food safety and quality.
All team members of Sticky Fingers Gourmet Foods have completed the Food Handler Training programme as certified by the Australian Institute of Environmental Health.
FoodSafe was the first quality assurance system that Sticky Fingers implemented and it has been a valuable learning process and transition to the next level of accountability - HACCP.