HACCP is a tool to assess hazards to food consumers and establish control systems that focus on prevention, rather than relying on end product testing. It is a system that is adaptable to change as advances in equipment design, processing procedures or technological developments occur.

HACCP is internationally accepted as the best method of identifying and controlling hazards in food production. It requires the full commitment and involvement of management and the workforce. It also requires a multi-disciplinary approach with expertise in (when appropriate), veterinary science, microbiology, public health, chemistry and engineering.

It is based on a modification of the International Standards Organisation 9002:1994 standard and utilises Codex Alimentarius Commission Hazard Analysis Critical Control Points (HACCP) methodology to provide process control.

It aims to provide export meat establishments with an integrated system which, when applied rigorously, will assist in the production of safe meat and meat products for human consumption.

The A+ accreditation is recognised throughout Australian as the highest mark of quality management and is highly regarded by overseas customers.

AUSMEAT A+ Accreditation ensures customers that the Co-operative will deliver a consistent and accurately described meat product that conforms to the customer's specifications and requirements.