EthicalHub

About EthicalHub

Food safety compliance
that actually works.

EthicalHub is Melbourne-built food safety software for the businesses that feed people — food manufacturers, restaurants and caterers, and hospital and aged care kitchens. Daily records, supplier certificates, corrective actions and audit-ready evidence, in one place.

Book a Walkthrough See Pricing
Food manufacturers Restaurants, cafés & caterers Hospitals & aged care QA consultants
Why we exist

Most audit failures
are preventable.

Every food business carries record-keeping obligations. Manufacturers keep a food safety program and face certifier and retail buyer audits. Restaurants and caterers answer to council inspectors and FSANZ Standard 3.2.2A. Hospital and aged care kitchens feed the most vulnerable people of all, under the strictest food safety program and accreditation requirements.

The problem is the same in each: the checks get done, but the records live on clipboards, in email folders and in people’s heads. When the auditor or inspector asks, the scramble begins.

“Compliance shouldn’t require a crisis to trigger it. It should run quietly on every shift — and surface a problem before the auditor does.”

EthicalHub was built for that — one place for every record an auditor or inspector asks for, set up for how your kind of kitchen or production floor actually works.

0 sectors
Food manufacturing, food service, and hospital & aged care kitchens
0 PRPs
Prerequisite programmes built in for manufacturers, with scheduled reviews
0s
To export an audit or inspection pack
AU hosted
All compliance data stored in Australia (Sydney region)
Who we serve

One platform.
Set up for your sector.

The records an auditor asks a food plant for aren’t the ones a council inspector asks a café for. EthicalHub is set up differently for each.

Manufacturing
Food Manufacturers
From small-batch producers to multi-site plants: shift PRP checks, goods-in and lot verification, supplier COAs, NCR/CAPA, and a one-click HACCP audit pack.
Basic HACCP18 PRPsLot traceability
How it works for plants →
Manufacturing
GFSI & Retail Supplier Plants
Plants supplying Coles, Woolworths, Aldi or Costco, or certifying to SQF, FSSC 22000 or BRCGS. Scheme workflows and clause-level evidence on the same records — no re-platforming.
SQFFSSC 22000BRCGS
See manufacturing →
Food service
Restaurants & Cafés
Fridge and bain-marie temps, cleaning sign-offs, an allergen register per menu item, and staff training records — ready when the council inspector walks in unannounced.
FSANZ 3.2.23.2.2AAllergens
See restaurants & cafés →
Food service
Event & Contract Caterers
Temperature logging on a phone at any venue, delivery records, supplier certificates on hand, and a multi-site view for contract caterers running several kitchens.
Mobile loggingMulti-siteClient evidence
See catering →
Healthcare
Hospitals & Aged Care
Kitchens serving patients and residents, where a missed record is a safety risk, not just a finding. Temperature logs, resident dietary requirements, allergen controls, and accreditation-ready records.
Class 1 FSPAged Care StandardsNSQHS 5
See hospitals & aged care →
Partners
QA Consultants
Consultants set up the program, invite the client, then review compliance, sign off corrective actions remotely, and generate dated audit reports — without chasing paperwork.
Consultant dashboardRemote sign-offMulti-client
See consultant tools →
The problem we solve

The plan exists.
The daily records don’t.

Most food businesses have a food safety plan on file. The gap is what happens every day in between — temperature checks, deliveries, supplier certificate renewals, allergen changes, corrective actions. Not because teams don’t care. Because the records have nowhere reliable to live.

Checks live on clipboards
Temperature, cleaning and equipment checks get written in different books by different people. Auditors and inspectors find gaps in the records, not the procedures.
Supplier certificates expire without warning
HACCP certificates and allergen declarations lapse quietly in shared folders. Nobody notices until an audit or inspection does.
Allergen changes aren’t recorded
A new ingredient, a supplier swap, a seasonal special. Undeclared allergens are the leading cause of food recalls in Australia, and most start with a change nobody wrote down.
Problems fixed, but not documented
A warm fridge or a rejected delivery handled verbally leaves no evidence. Without a corrective action record, there’s no proof the issue was resolved.
Audit and inspection reality
Days, not minutes
That’s what assembling evidence from spreadsheets, binders and email looks like before an audit or inspection.

EthicalHub exports the same pack in 60 seconds — every log, certificate, sign-off and corrective action, timestamped.
What EthicalHub does, in every sector
Daily checks logged on a phone or tablet in about 30 seconds
Deliveries recorded with temperature and supplier details
Supplier certificate expiry alerts before they lapse
Allergen records that track changes over time
Corrective actions with investigation, owner and timestamped close-out
One-click export for the auditor, inspector or accreditation assessor
How it was built

Built around the record.
Not a generic checklist.

Every feature exists because an auditor, inspector or assessor asks for it. Here’s how we approached it.

Starting point
We mapped what gets asked for, sector by sector
A GFSI auditor, a council inspector and an aged care assessor ask for different evidence. Before building for each sector, we mapped its standards — HACCP and GFSI schemes for manufacturers, FSANZ 3.2.2 and 3.2.2A for food service, and Class 1 and accreditation requirements for healthcare — and built the records to match.
Design principle
Built for the person doing the check
A receiver logging a chilled delivery at 6am, a chef checking the bain-marie mid-service, a cook confirming a resident’s texture-modified meal — none of them should need to understand clause numbers. Tap the check, enter the reading, move on.
Architecture
Compliance that runs whether or not someone checks a spreadsheet
Review due dates, supplier certificate expiry, open corrective actions and missed checks surface automatically. Being audit-ready shouldn’t depend on someone remembering a date in their diary.
Australia first
Australian data hosting, Victorian regulatory alignment
All data hosted in Australia. Built around FSANZ standards and the Victorian Food Act, with GFSI scheme paths for manufacturers who need them — step up when your customers demand it, not before.
What we believe

The principles behind
every decision we make.

01
Compliance should run on every shift — not consume the week before an audit
The best system logs in seconds and monitors in the background. If EthicalHub slows down receiving, service or a shift check, something is wrong.
02
Log once, review in one place
Staff record checks where the work happens. Managers review problems, open actions and readiness in one view. No double entry.
03
Grow without starting over
Add a site, a kitchen, or a GFSI certification without re-platforming. Your history carries forward.
04
Honest about what we do and don’t replace
EthicalHub is not a food safety consultant, auditor or ERP. It does not replace your food safety plan or your professional judgment. It automates the record-keeping that proves your systems work.
05
Consultants and businesses share one source of truth
A consultant shouldn’t email a client for records already uploaded. Remote sign-off and dated reports work from the same live data the business uses daily.
06
Your data belongs to you — unconditionally
All data hosted in Australia. Export your complete compliance history at any time. No lock-in, no proprietary formats, no surprises if you decide to leave.
Regulatory & scheme alignment

Built against the frameworks
your auditors actually use.

Australian food standards, Victorian law, GFSI schemes and healthcare accreditation — not a generic global checklist.

Food Act 1984 (Vic)
Registration, food safety programs and audits by premises class
Primary Victorian statute. Class 1 and 2 premises keep a food safety program.
FSANZ 3.2.2
Food safety practices — receiving, storage, temperature control
Applies to every food business, from plants to cafés to hospital kitchens.
FSANZ 3.2.2A
Food safety supervisor, food handler training and records
Applies to food service, caterers and retailers handling unpackaged high-risk food.
FSANZ 1.2.3
Allergen declarations
Supplier allergen documents tracked with version history.
FSANZ 3.2.1 · Codex HACCP
HACCP-based food safety programs and prerequisite programmes
EthicalHub organises manufacturer PRPs into 18 programmes.
SQF · FSSC 22000 · BRCGS
GFSI scheme workflows with clause-level evidence
For manufacturers certifying or supplying major retailers.
Aged Care Quality Standards
Food, nutrition and dining expectations for residents
Assessed by the Aged Care Quality and Safety Commission.
NSQHS Standard 5
Comprehensive Care — nutrition and hydration for patients
National accreditation standard for hospitals.

Audit-ready. Every shift.
Every kitchen and production floor.

No lock-in. Book a walkthrough and we’ll show you EthicalHub set up for your sector before you commit.

Book a Walkthrough See How It Works
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