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Epitome Quality GroupQuality control & QA hire

Services

Testing, systems
and the evidence
behind both.

Take one service or the whole quality function. Scopes are fixed-price wherever the work allows, and every engagement finishes with a report your team can act on without a translator.

Engagement
Project or retained
Pricing
Fixed scope
Coverage
Victoria
FSANZ Food Standards CodeHACCP (Codex Alimentarius)ISO 22000ISO 9001Standard 3.2.2ASQFBRCGSHARPSFSSC 22000Food Act 1984 (Vic)FSANZ Food Standards CodeHACCP (Codex Alimentarius)ISO 22000ISO 9001Standard 3.2.2ASQFBRCGSHARPSFSSC 22000Food Act 1984 (Vic)
  • 01

    Microbiological testing

    Pathogen and indicator organism testing on raw materials, finished product, water and environmental swabs.

    We coordinate microbiological analysis across your product range and production environment, then translate the results into an action you can actually take on the floor. Sampling plans are built around your process risk, not a generic checklist.

    • Listeria, Salmonella and E. coli screening
    • Standard plate count, coliforms, yeast and mould
    • Environmental monitoring and swabbing programs
    • Potable and process water analysis
  • 02

    Chemical & nutritional analysis

    Composition, contaminant and label-verification analysis so what is on the pack matches what is in the pack.

    Nutrition Information Panels, allergen verification and contaminant screening, prepared to withstand a regulator or a retailer's technical review. We manage the analysis and issue a plain-English interpretation alongside the raw data.

    • Nutrition Information Panel derivation
    • Allergen verification and cross-contact assessment
    • Heavy metals, pesticide and residue screening
    • Moisture, pH, water activity and salt
  • 03

    HACCP & food safety plans

    Documented, defensible food safety programs written for your process — then kept alive through review.

    Most food safety plans fail because they describe a factory nobody works in. We walk your process, map the hazards where they actually occur, and write a plan your team will follow under pressure.

    • Hazard analysis and CCP determination
    • Validation and verification schedules
    • Corrective action and recall procedures
    • Annual review and continuous improvement
  • 04

    Shelf life & product validation

    Evidence-based use-by and best-before dating, supported by real storage and challenge data.

    A date mark is a claim. We design accelerated and real-time studies that support the claim you want to make, covering microbiological, sensory and physicochemical stability across your intended storage conditions.

    • Real-time and accelerated shelf life studies
    • Microbial challenge testing
    • Sensory and organoleptic assessment
    • Packaging and storage condition trials
  • 05

    Audits & pre-certification

    Internal audits, mock certification audits and gap assessments before the certifier arrives.

    We audit the way a certification body audits — but with time to fix what we find. You receive a prioritised, costed gap register rather than a list of clause numbers.

    • Internal audit programs to ISO 19011
    • Mock SQF, BRCGS and HARPS audits
    • Supplier and contract manufacturer audits
    • Non-conformance closeout support
  • 06

    Training & compliance support

    Practical food safety training and ongoing QA capacity for teams without a full-time technical manager.

    Retained QA support for businesses that need a technical manager's judgement without a technical manager's salary. On call for label reviews, customer complaints, incidents and council correspondence.

    • Food handler and supervisor training
    • HACCP team and internal auditor training
    • Retained QA and technical management
    • Council, regulator and customer liaison
  • 07

    QA & QC labour hire

    Screened quality personnel placed into your site — for a shift, a season or a permanent role.

    Quality roles are hard to fill and expensive to fill badly. We place people we have trained and would put our own name against, and we stay involved after they start so a placement does not quietly become your problem.

    • QA officers and food technologists
    • Line QC and in-process inspectors
    • Food Safety Supervisors and sanitation leads
    • Peak season, leave cover and temp-to-permanent

How an engagement runs

  1. S/01

    Scope

    We walk your process, review existing records and agree exactly what needs testing and why.

  2. S/02

    Sample

    Sampling plans are documented, chain of custody is recorded, and every sample is traceable end to end.

  3. S/03

    Analyse

    Analysis is carried out to recognised methods, with results checked against your specification and the Code.

  4. S/04

    Report

    You receive the data, the interpretation and the recommended action — in language your whole team can use.

Scoping

Send the product.
Get the scope.

Describe what you make and the standard you are being held to. We will come back with the tests that matter, what they cost and how long they take.

Request a scope0487 907 952