01
Dairy & cheese
Pasteurisation verification, Listeria environmental programs and shelf life for fresh and ripened product.
ListeriaPasteurisationShelf life
Industries
Different matrix.
Different hazard.
A soft cheese, a bagged salad and a shelf-stable sauce fail in completely different ways. We choose the method to suit the product rather than running the same panel over everything.
02
Meat & smallgoods
Process validation, pathogen testing and dating support for chilled, cured and ready-to-eat lines.
RTECuringValidation03
Horticulture & fresh produce
HARPS and Freshcare readiness, wash water monitoring and grower-level food safety systems.
HARPSWash waterOn-farm04
Bakery & snack
Water activity, mould-free shelf life, allergen segregation and Nutrition Information Panels.
Water activityAllergensNIP05
Beverage & brewing
Spoilage organism screening, process water testing and label composition verification.
SpoilageWaterLabelling06
Food service & retail
Food Act 1984 compliance, Standard 3.2.2A record keeping and council inspection readiness.
3.2.2ACouncilTraining
Common ground
What every sector eventually runs into
Whatever you produce, four pressures show up sooner or later. Preparing for them early is materially cheaper than reacting to them.
- Ready-to-eat risk
- Product that will not be cooked again carries the whole burden of your process control. Environmental monitoring and validated dating are not optional here.
- Retailer programs
- Supermarket supply brings HARPS, SQF or BRCGS obligations with fixed audit windows. We prepare you for the audit you are actually going to sit.
- Label truth
- Nutrition panels, allergen declarations and country of origin claims are enforceable statements. Each one needs analysis behind it.
- Council inspection
- For food service, the Food Act 1984 and Standard 3.2.2A drive what your records must show. We build the records, then train the team to keep them.
Frameworks
The standards we build toward
Our documentation and testing programs are designed to satisfy the frameworks your customers and regulators hold you to.
- 01FSANZ Food Standards Code
- 02HACCP (Codex Alimentarius)
- 03ISO 22000
- 04ISO 9001
- 05Standard 3.2.2A
- 06SQF
- 07BRCGS
- 08HARPS
- 09FSSC 22000
- 10Food Act 1984 (Vic)
Your sector
Not on the list?
Ask anyway.
Food is a wide category and this page is not exhaustive. If you produce, pack, import or serve it, there is a good chance we have looked at something like it.