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Introduction
Hazard Analysis and Critical Control Point (HACCP) is a safety and quality management tool, developed by the Pillsbury Corporation in the 1960s ([3] Bennet and Steed, 1999). In conjunction with the National Aeronautics and Space Administration, the system was used as a means of ensuring food safety for astronauts' food. From the 1980s onwards, HACCP based systems were gradually adopted in the food industry ([9] Guzewich, 1985). In a review of the worldwide approach to the use of HACCP as a food safety control measure, [17] Ropkins and Beck (2000) reported the adoption and implementation of HACCP in Australia as being much more rapid and industry driven than in other countries. The same authors also commented that the Australian food industry approach to food safety was the most practical and readily applicable to HACCP.
By 1984, most of the Australian dairy industry had instituted HACCP orientated process control procedures ([14] Peters, 1998). At about the same time, the Australian Quarantine Inspection Service (AQIS) was also involved in implementing HACCP procedures in the production of foods for export. Problems arose due to interpretation difficulties and inconsistencies in the numerous food safety schemes for export and local markets. It was not until 1996 that the Australia and New Zealand Food Authority ([6] ANZFA, 2001) endorsed the Codex Alimentarius Commission guidelines and this allowed HACCP standardisation to take effect.
In the meat sector, the legislation for domestic processing does not specifically mention HACCP. However, all meat works are required to have a food safety system that utilises HACCP based principles. The introduction of descriptive regulations, as stated in the [11] Meat Industry Act (1993) and [7] The Food Production (Safety) Regulation (2000, [8] 2002) allowed firms to develop their own food safety programmes. Different approaches can be seen for export ([12] MSQA, 1994) and domestic facilities, for example, in their prerequisite procedures and validation requirements.
In 1995, Woolworths, a major and dominant food retail business, instituted the Woolworths Vendor Quality Management Standard (WVQMS). Woolworths thus demonstrated leadership in the food safety area and other majors followed suit in a short space of time. Under WVQMS all vendors intent on using Woolworths as a retail outlet for any product, were expected to comply fully with this Standard. Successful...