Services
What I do
Food safety documentation for businesses that need it, and an honest answer about what you need before anyone talks about price. Fixed fees, quoted up front, travel included.
A written program built around your actual process — not a template with your business name typed into it. For the businesses Queensland law requires to hold an accredited program, and for anyone whose customer is asking for one.
Read more ›For the businesses that need a licence and documented practices, but not a full accredited program. Most cafés, takeaways, food trucks and home-based businesses sit here — and shouldn\u2019t be sold something bigger.
Read more ›A program written two years ago describes a business that no longer exists. Menus change, equipment changes, suppliers change, and the Code changes. The review brings the document back in line with what you actually do.
Read more ›Before the audit, so you know what will be asked. After it, so the findings get closed properly rather than papered over.
Read more ›My background is dairy. Pasteurisation, cold chain, Listeria monitoring and the supplier standards the major retailers enforce — this is where I can tell you what an auditor will actually ask, rather than what a template says.
Read more ›Not every food safety requirement comes from a regulator. Often it is a customer, a wholesaler or a retailer who asks — and what they want is different to what a council wants.
Read more ›Not sure which applies to you?
Under the Queensland Food Act 2006, an accredited food safety program is mandatory for higher-risk businesses only — kitchens serving vulnerable people, off-site caterers, larger on-site caterers, and licensed manufacturers. Cafés, food trucks and home-based businesses generally need a licence and documented practices instead.
If you are not sure which side you fall on, that is what the free scoping call is for. It takes fifteen minutes and it costs nothing.