HACCP & PRPs
Root cause analysis for food safety incidents
Find the real cause of a food safety incident with 5 Whys and a fishbone diagram, then set corrective and preventive actions and check they worked.
Resources & guides
Food safety guides,
in plain English.
Practical, Australian guides on HACCP, supplier approval, allergens, audits and certification. For food manufacturers, restaurants and caterers, hospitals and aged care, childcare centres and the consultants who support them.
HACCP & PRPs
Allergen management plans for mixed production sites
Build an allergen management plan for a mixed production site: allergen matrix, segregation, scheduling, validated changeovers and label checks.
HACCP & PRPs
How to identify CCPs: decision tree with worked examples
How to identify critical control points using the Codex decision tree, in plain English, with three worked examples, critical limits and common mistakes.
Certification
Food safety culture: what the standards now expect
Food safety culture in plain English: what GFSI, BRCGS, SQF and FSSC 22000 now expect, the five dimensions, and practical ways to show it at audit.
Certification
Food safety management review: what auditors look for
How to run a food safety management review: what goes in, what comes out, how often to hold it, what GFSI auditors look for, and a minutes template.
HACCP & PRPs
Recording texture-modified meals: IDDSI checks in the kitchen
How aged care and hospital kitchens test and record texture-modified meals and thickened drinks with IDDSI: the tests, when to run them, what to record.
HACCP & PRPs
Aged care kitchen food safety audit checklist
A food safety audit checklist for aged care kitchens: program, receiving, storage, cooking, service, diets, cleaning and staff, and how to grade findings.
Regulations
Aged Care Standard 6: the food safety records behind it
What Aged Care Quality Standard 6 expects on food safety, and the kitchen records that show it: food safety program, temperatures, diets and menus.
Certification
Food fraud and food defence plans for small manufacturers
Build a food fraud vulnerability assessment and food defence plan that GFSI auditors accept: what SQF and BRCGS ask for, a worked example and a template.
HACCP & PRPs
Childcare kitchen food safety checklist
A food safety checklist for childcare kitchens: program, deliveries, storage, cooking, serving, allergies, cleaning and staff, and how to grade findings.
Regulations
Allergy management in childcare kitchens
The kitchen side of childcare allergy management: regulation 90 risk minimisation plans and the records behind them, from dietary records to final checks.
Regulations
Standard 3.3.1: food safety programs for hospitals and aged care
What Standard 3.3.1 asks of hospital and aged care kitchens: a written food safety program, what goes in it, how audits work, and the records behind it.
Regulations
What a council inspector checks at your restaurant
What a council officer checks at a Victorian restaurant or cafe: temperatures, cleaning, allergens, your supervisor and records, and what happens after.
Regulations
Food safety supervisor requirements, in plain English
Who needs a food safety supervisor, which course counts for your sector, what the role involves, and when to re-certify. Plain English, for Victoria.
Regulations
Childcare food and menus: what the National Regulations require
What the National Regulations require of childcare food: safe food practices, drinking water, nutritious food for each child and a weekly menu.
Regulations
Food safety programs for childcare centres in Victoria
What a Victorian childcare centre needs for food safety: class 1, a site-specific food safety program, a supervisor, and the yearly check and audit.
Regulations
Standard 3.2.2A, explained for restaurants and caterers
What Standard 3.2.2A means for restaurants, cafes and caterers: the food safety supervisor, food handler training, and the records you must keep.
HACCP & PRPs
Food temperature log template for restaurants and cafes
A free food temperature log template for kitchens: fridge, hot holding, deliveries and cooling, with the limits to check and what to do when one is out.
Retailer Audits
Mock audit: run your own in one afternoon
Run a mock food safety audit in one afternoon: a four-hour plan, a checklist of what to test, how to grade findings, and how to close them in time.
HACCP & PRPs
How to approve a food supplier in seven steps
A step-by-step supplier approval procedure for food manufacturers: risk-rate, collect evidence, check certificate scope, approve, monitor and review.
For Consultants
Supporting a client through a recall
How a food safety consultant supports a client through a recall or withdrawal: the first hours, who to call, the records to pull, and the reports after.
HACCP & PRPs
CCP deviations: what to do in the first hour
Missed a critical limit? The first-hour steps for a CCP deviation: stop, hold product since the last good check, restore control, decide, record.
Certification
How long SQF takes, and what it costs
What SQF certification costs an Australian manufacturer: SQFI fees, audit, training and staff time, plus a realistic timeline to certificate.
For Consultants
Your client’s first GFSI audit: a 90-day plan
Taking a client to their first SQF, BRCGS or FSSC 22000 audit? A 13-week plan with who does what each week, from records run-in to close-out.
For Consultants
How to become a food safety consultant in Australia
How to become a food safety consultant in Australia: the skills and training clients look for, consulting vs auditing, and how to win your first clients.
For Consultants
Corrective action responses auditors accept
How to write a corrective action response an auditor accepts first time: a five-part structure, weak vs strong worked examples, and the evidence to attach.
For Consultants
Spreadsheets, shared drives or software: running client records
Spreadsheets, shared drives or compliance software? A fair look at how food safety consultants run client records, and when each one is the right fit.
For Consultants
Remote verification: what you can check from your desk
What a food safety consultant can verify remotely, what still needs a site visit, and how to split the two without missing what only the floor shows.
For Consultants
Handing over a HACCP system so it doesn’t fall apart
What to hand over when a HACCP project ends: documents, people, records and a 90-day check-in plan, so the client’s system keeps running without you.
For Consultants
Building a client’s HACCP plan in 30 days
A four-week workflow for consultants building a client’s HACCP plan: the 12 Codex steps, what the client does each week, validation and handover.
For Consultants
How to price food safety consulting: hourly, project or retainer
Hourly, project or retainer? How food safety consultants choose a pricing model and work out fees from their own hours, rate and client risk.
For Consultants
Turning one-off HACCP projects into monthly retainers
Turn one-off HACCP plans and audit prep into a monthly retainer: what to include, three tiers to offer, how to make the switch, and what to put in writing.
For Consultants
The two-hour client verification visit: what to check
A two-hour plan for monthly client visits: what to review before you arrive, what to check on the floor and in the records, and what to leave behind.
Retailer Audits
Unannounced audits: how to be ready on any day
How often BRCGS, SQF, FSSC 22000 and HARPS audit unannounced, what happens in the first 30 minutes, and the daily habits that keep you ready any day.
Retailer Audits
Coles, Woolworths, Aldi and HARPS: side by side
Coles, Woolworths, Aldi and HARPS side by side: who each program applies to, the base certificate it needs, what it adds on top, and how you get in.
For Consultants
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.
For Consultants
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.
HACCP & PRPs
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.
For Consultants
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.
Regulations
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.
Retailer Audits
How to close out audit findings on time
How to close out audit non-conformances on time: what evidence auditors accept, root cause and corrective action, and the timelines for each grade.
Certification
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.
Certification
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.
Retailer Audits
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.
Regulations
Victorian food premises classes, explained
Class 1, 2, 3 or 4? What each Victorian food premises class must keep on record, who needs a food safety program, and where to find the official templates.
HACCP & PRPs
HACCP prerequisite programs, explained one by one
There are 18 HACCP prerequisite programs. What each one covers, the records it needs, and how prerequisite programs support your HACCP plan.
Regulations
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.
Retailer Audits
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.
Retailer Audits
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.
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