Sectors
Who I work with
What the law asks of you depends on what you do and who you serve. Find your sector below for the requirements that actually apply, and the gaps I see most often.
Kitchens serving vulnerable people carry the highest obligations in food safety, and the least tolerance for a program that does not match what actually happens at service.
Read more ›Young children are a vulnerable group, and allergen control in a centre is a different problem to allergen control in a restaurant — because the same children are there every day.
Read more ›Catering is the sector where food travels, sits, and gets served somewhere the kitchen cannot see. That is where the risk is, and it is the part most programs describe worst.
Read more ›Manufacturing is where the validation questions get asked hardest. Not whether you followed the process — whether the process works at all.
Read more ›You may not cook anything, but you are still a food business — and your customers will ask you for documentation whether or not a regulator does.
Read more ›Most cafes do not need an accredited food safety program, and plenty get sold one anyway. Here is what you actually need.
Read more ›Not sure which one you are?
Plenty of businesses sit across two — a venue that also caters off site, a manufacturer that also wholesales. The scoping call sorts it out in fifteen minutes and costs nothing.