Service
Accredited food safety programs
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.
Who it's for
- Aged care, childcare, hospitals and any kitchen serving potentially hazardous food to vulnerable people
- Off-site caterers, and on-site caterers operating more than 11 times a year for 200 or more people
- Function venues
- Manufacturers licensed under Safe Food Production Queensland — dairy, meat, seafood and eggs
- Any business whose customer or retailer has asked to see a documented program
What's included
- Process flow mapped from receival to service or despatch
- Hazard analysis covering biological, chemical, physical and allergen hazards
- Critical control points identified, with limits set from validation rather than guesswork
- Monitoring procedures, corrective actions and verification for each CCP
- Support programs — cleaning, pest, maintenance, supplier approval, training, personal hygiene
- Allergen matrix and labelling requirements
- A complete set of monitoring records, ready to use
- Everything supplied in editable format — you own it
What an accredited program actually is
Under the Queensland Food Act 2006, higher-risk businesses have to hold a food safety program that has been accredited by their local council. Accreditation isn't something a consultant grants — the council does it, and in most cases they require written advice from an approved food safety auditor before they can assess the application.
What I do is build the program itself: the document the council assesses, and the records that prove you follow it. I'll also tell you plainly what the accreditation pathway looks like for your council, because it varies.
Why generic programs get knocked back
The most common reason a program is rejected is that it describes a business other than the one applying. A template written for a café, used by a caterer. A hazard analysis with cooking steps for a business that doesn't cook. A critical limit copied from a document whose author never saw your equipment.
An assessor reads for whether the program matches reality. That's why the process starts with understanding what you actually do, rather than with a document.
How long it takes
Most small business programs are completed within one to two weeks from the point I have your information. Where a site visit is needed, that's scheduled first and the timeline runs from the visit.
What it costs
A fixed fee, quoted before any work starts, with travel included in the number you are given. Never an hourly rate that grows.
The scoping call is free and takes fifteen minutes. If it turns out you need something smaller than you thought, I'll tell you.
Questions
Will you get my program accredited?
Accreditation is granted by your local council, not by me. I build the program and the records, and support you through the application. Councils commonly require written advice from an approved food safety auditor as part of assessing it — I can explain what your council requires.
Can you audit it afterwards?
No, and be cautious of anyone who says yes. It is a conflict of interest for the person who wrote a program to then audit it. I will point you toward reputable third-party auditors instead.
What does it cost?
A fixed fee, quoted before any work starts, with travel included in the number you are given. The price depends on the size and complexity of the operation, which is what the free scoping call establishes.
What if I already have a program?
Then you probably want a review rather than a rebuild. I will read what you have and tell you honestly whether it needs replacing or just updating.