Guide
Moving from HACCP to GFSI: the real gap list
Moving from HACCP to GFSI certification? The 13 gaps HACCP-only sites usually have to close for SQF, BRCGS or FSSC 22000, in the order to tackle them.
Resources & Guides
Food safety insights,
in plain English.
Practical guides on HACCP, supplier approval, allergen control, GFSI certification and staying audit-ready — for food manufacturers, food service, and hospital and aged care kitchens.
Guide
How to close out audit findings on time
Closing out audit non-conformances in 28–30 days: a day-by-day plan, a worked root cause example, and the evidence certification bodies accept or reject.
Guide
The 10 records food safety auditors ask for first
The 10 food safety records auditors check first, what goes wrong with each, and how fast you should find them. For SQF, BRCGS, FSSC 22000 and retailer audits.
Guide
Your first supermarket audit: what to expect, week by week
What to expect at your first Coles, Woolworths or Aldi supplier audit: a 12-week prep plan, what happens on the day, and how findings and deadlines work.
Guide
Client onboarding checklist for food safety consultants
A 60-day client onboarding checklist for food safety consultants: what to agree before you sign, what to collect in week one, and how to set up records.
Guide
Remote audit prep: client evidence before the auditor arrives
Remote audit preparation for food safety consultants: an eight-week plan, the evidence to request, how to sample like an auditor, and what needs a site visit.
Guide
Paper HACCP records: the hidden cost on audit day
The seven most common paper HACCP records problems auditors find, a worksheet to price the hidden cost for your site, and how to make paper records hold up.
Guide
Managing HACCP records across 20 clients without chasing
How food safety consultants manage HACCP records for multiple clients without chasing: one record set, risk tiers, exception reviews and monthly sign-offs.
Guide
Food recall obligations: what manufacturers must have in place
Food recall plan requirements for Australian manufacturers: who needs a written plan, who to notify first, the recall steps, and how to test your plan.
Guide
Does Standard 3.2.2A apply to food manufacturers?
Standard 3.2.2A covers food service, catering and retail, not manufacturing. What it requires, the grey areas, and what Victorian manufacturers must still do.
Guide
Victorian food premises classes, explained
Victoria food premises classes 1, 2, 3A, 3 and 4 explained: how your class is decided, what each must keep, and what Class 2 means for food manufacturers.
Guide
HACCP prerequisite programs, explained one by one
The 18 HACCP prerequisite programs explained: what each controls, the records auditors expect, how often to check them, and how PRPs and CCPs differ.
Guide
SQF vs BRCGS vs FSSC 22000: which fits an Australian SME?
SQF vs BRCGS vs FSSC 22000 compared for Australian SMEs: structure, grading, audit cycles, 2027 version changes, and four questions to pick the right scheme.
Guide
Major vs minor non-conformance: what each one means for you
What minor, major and critical non-conformances mean in SQF, BRCGS and FSSC 22000 audits, how long you get to close each, and the impact on your certificate.
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