Pre-call brief

Tell us about your business
before we talk.

Five quick steps, about two minutes. We’ll come to the call with the right setup, plan and demo for your operation.

Not sure which? Choose the walkthrough and we’ll tell you on the call. How the Sprint works

Step 1 of 50% complete

Your business

So we understand your scale and risk

What type of food business are you?

Food manufacturerProcessor, packer or producer running a documented HACCP plan

Restaurant, café or cateringKitchen, event catering, or contract food service

Hospital or aged careHospital, residential aged care, or community meals

What do you make?

Ready-to-eat productsNo further cooking by the consumerHigher risk

Processed or partially cooked productsReheated or prepared further before eating

Dry goods, snacks or shelf-stable products

Beverages

Multiple product typesMixed lines or contract manufacturing

Production volume (approximate)

Under 500 units a daySmall batch

500–5,000 units a day

5,000–50,000 units a day

50,000+ units a day

What type of food service?

Restaurant or caféSingle or multi-venue kitchen

Event or function cateringOff-site service and transport

Contract or corporate cateringOngoing meal service for a client site

Multi-venue groupSeveral kitchens or brands

Meals served a day (approximate)

Under 100

100–500

500–2,000

2,000+

What type of facility?

Hospital

Residential aged care

Community care or meals service

Multi-site healthcare group

Meals served a day (approximate)

Under 150

150–600

600–1,500

1,500+

Number of sites

1 site

2–3 sites

4–10 sites

More than 10 sites

Answer each section to continue

Certification and audits

Which audits and inspections you face

Where are you with certification?

HACCP program, no GFSI certificationCouncil, customer or retailer requirements only

SQF certified or certifying

BRCGS certified or certifying

FSSC 22000 certified or certifying

Working toward a first GFSI certification

Not sure, need guidance

Where are you with compliance?

Council registration, basic records

Running a HACCP-based food safety program

Franchise, group or customer audit program

Working toward a formal program

Not sure, need guidance

Where are you with compliance?

Food safety program audited under the Food Act

Preparing for an Aged Care Quality Standards assessment

Preparing for NSQHS accreditation

Multi-site group program

Not sure, need guidance

Who will be on the call? (helps us tailor the demo)

QA or food safety lead

Kitchen or operations manager

Facility or technical manager

Owner, GM or director

How you keep records today

Where records live now, and why you’re looking

How are daily food safety checks recorded today?

Paper clipboards or printed checklists

Spreadsheets or a shared drive

Another compliance platformAlready using software and comparing

Inconsistently, with gaps between shifts or sites

Deliveries and supplier documents

Deliveries logged and supplier documents checked every time

Deliveries logged, but certificates not checked consistently

Supplier certificates in folders, with no expiry tracking

Big gaps, not confident we're audit-ready

Allergen management

Structured allergen register, kept current

Tracked by hand, and updates get missed

Relies on staff knowledge or verbal handover

Not confident in our current process

What’s prompting you to look now?

Audit or assessment within 3 monthsTime-sensitive

Retailer, customer or council requirementFor example a Coles or Woolworths supplier audit, or a council inspection

Growing, and our current system won't keep up

A recent audit finding to fix

Planning ahead, no immediate pressure

Audit within 3 months? The Audit Readiness Sprint gets you audit-ready in 10 business days.

What matters most?

Tick everything relevant. We’ll focus the call on these.

PRP and daily shift checks on the floorReplace clipboards across the 18 prerequisite programs

Goods-in with lot and COA checksRaw materials checked before use

Supplier certificate trackingCertificates in one place, with expiry reminders

CCP monitoring and deviationsSee what needs attention in one place

Non-conformances and corrective actionsInvestigate, assign and close with a record

Batch traceability and recall testing

Audit pack exportThe evidence an auditor asks for, in one file

SQF, BRCGS or FSSC 22000 clause tracking

Multi-site reporting

Access for an external consultant

Temperature and cleaning sign-offs

Allergen information per menu item

Delivery and goods-in checks

Staff training and induction records

Corrective action log

Records ready for a council inspection

Records for each catered eventIncluding transport temperatures

Multi-venue overview

Access for an external consultant

Temperature control and cold chain records

Allergen and texture-modified menu controls

Meal service checks

Corrective action log

Staff training records

Evidence for food safety audits and quality assessments

Multi-site reporting

Access for an external consultant or dietitian

Optional. Skip this step if you’d rather talk it through.

Your contact details

We’ll review your answers and get back to you

Your answers so far

Contact details

Your name

Your role

Business name

Work email

Phone

What would you like to cover on the call?

Leave this empty

All fields are required.

We’ll contact you personally. No automated quotes, no mailing list. See our privacy policy.

Brief received.

Thanks. Jamid will review your answers and be in touch within one business day to set up your walkthrough.

What happens next

We review your brief before we contact you.

A personal call or email to agree a time for a walkthrough.

A 20-minute walkthrough of your compliance path and the plan that fits, using your own setup.

Built for food manufacturers

HACCP, the 18 prerequisite programs and GFSI schemes, ready from day one. Kitchens and aged care too.

Records stored in Australia

Your records are stored in Sydney. How we handle data.

Personal onboarding

Jamid sets up your first site with you, using your existing documents.

Tell us about your businessbefore we talk.

Your business

Certification and audits

How you keep records today

What matters most?

Your contact details

Brief received.

Tell us about your business
before we talk.