Food
Safety
Programs
HACCP plans and food safety documentation — for the businesses Queensland law requires to have an accredited program, for manufacturers and importers whose customer is asking, and for every other food business that just needs a licence and records that hold up.
Our Services
Documentation packages quoted clearly up front — you'll know the full cost, including any travel, before any work begins.
HACCP Programs
A HACCP-based program built around your actual process — hazard analysis, critical limits set from validation, monitoring records and support programs. For businesses required to hold an accredited program, and for anyone whose customer has asked to see one.
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Licensing Support
Council licence applications, food safety supervisor requirements and the documented practices your council expects — for cafes, restaurants, food trucks and home-based businesses that do not need a full accredited program.
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Annual Reviews
A program written two years ago describes a business that no longer exists. Menus change, equipment changes, suppliers change, and so does the Code. The review finds the differences and brings the document back in line.
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Audit Follow-up
Before the audit, so you know what will be asked. After it, so findings close properly — containment, root cause, corrective action and verification, written the way an auditor expects to read it.
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Dairy & Chilled Products
Specialist support for small processors, cheesemakers, yoghurt and gelato producers — cold chain verification, Listeria environmental monitoring, pasteurisation records and shelf-life validation, written to the standard the major retailers actually ask for.
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Customer & Retailer Requirements
For importers, wholesalers, distributors and small manufacturers whose customer — not a regulator — is asking for a plan, a supplier questionnaire or an audit. Including Coles CFMSR and ALDI supplier requirements, ISO 22000 readiness, and plans written overseas by a parent company that do not land well here.
Learn MoreSpecialist support
Focused pieces of work, done on their own or alongside a program.
Label Compliance
Labels checked against the Food Standards Code and country-of-origin rules — ingredient and allergen declarations in the PEAL format, nutrition information panels, date marking and storage directions. Best done before the print run, not after a recall.
Ask about thisForeign Matter Control
Glass and hard plastic registers, metal detector verification, sieve and magnet checks, and complaint trending that shows where contamination actually comes from — set out the way a customer auditor expects to see it.
Ask about thisFood Safety Culture
GFSI-benchmarked schemes now expect evidence of food safety culture, not just a policy. A practical plan sized for a small team — how you measure it, what you do with the results, and the records that show it.
Ask about thisWho We Help
Food safety requirements come from three directions, and the work is different for each. Here is the honest split.
1. Required by law. Under the Queensland Food Act 2006 an accredited food safety program is mandatory for higher-risk businesses: aged care, childcare, hospitals and any kitchen serving potentially hazardous food to vulnerable people (FSANZ Standard 3.3.1); off-site caterers; and function venues and on-site caterers operating more than 11 times a year for 200 or more people. Separately, under the Food Production (Safety) Act 2000, dairy, meat, seafood and egg businesses accredited with Safe Food Production Queensland must hold a food safety program too.
2. Required by your customer. No regulator is asking, but a retailer, wholesaler or distributor wants to see a HACCP plan, a completed supplier questionnaire, or evidence against their own specification. Importers, wholesalers, private-label and contract manufacturers usually sit here — and so does anyone whose overseas parent company wrote the plan and it is not satisfying an Australian customer.
3. Licensing only. Cafes and restaurants preparing food to order, food trucks, home-based food businesses and small retailers. You still need a licence, a trained food safety supervisor and documented practices — real work that we do — but not a full accredited program, and you should not be charged for one.
If you are not sure which applies to you, the scoping call is free and takes fifteen minutes.
How It Works
From first call to audit-ready folder — and you know the full price from step one.
Scoping Call
We start with a clear discussion to understand your business model, current practices, and specific goals for food safety compliance. You get all-inclusive pricing, travel included, before anything begins.
Site Visit, If Needed
For most small businesses we can build an accurate program from a detailed online form covering your menu, process and records — no visit required and no travel cost. Where the operation is complex or a council requires a site assessment, we attend in person and it is already included in the quote you have.
Documentation Build
We develop a comprehensive HACCP-based food safety program tailored to your business, including monitoring records, allergen matrix and operational checklists.
Handover
We provide a final review and training session, ensuring your team is fully equipped to maintain a safe and compliant food business. You own every document.
Expertise with Heart
I'm Maninderpal Singh, an Exemplar Global Certified food safety professional, and I set this business up to make compliance practical for small food businesses.
I work in dairy manufacturing, covering pasteurisation, cold chain, Listeria monitoring and the supplier standards the major retailers enforce. Before that I spent years in cook-chill processing, chilled meat and meal-kit production, and frozen food manufacturing, from QA officer through to QA manager. That's where I'm most useful: I can tell you what an auditor will actually ask, rather than what a template says.
Across all of it I've worked with HACCP, FSANZ standards, Coles and ALDI supplier requirements and GFSI-benchmarked certification schemes. I'm trained as an ISO 22000:2018 lead auditor and have completed CQA's Coles CFMSR supplier training. All of it was in high-volume manufacturing where documentation has to survive real audits rather than look tidy. The gap I try to close is between what a standard says and what's practical in a kitchen that's already flat out.
Frequently Asked Questions
What is a HACCP program?
A HACCP (Hazard Analysis and Critical Control Points) program is a systematic approach to food safety that identifies, evaluates and controls hazards to prevent foodborne illness. We build these programs tailored to your specific business environment.
Do I need a documented food safety program?
Most licensed food businesses in Queensland need documented food safety practices, and many councils ask to see a program before approving a new licence. Some categories require an accredited food safety program under the Food Act 2006. The scoping call sorts out exactly what applies to you.
Do cafes and food trucks need a food safety program?
Usually not. In Queensland an accredited food safety program is required for higher-risk businesses — those 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. A cafe preparing food to order generally needs a licence, a trained food safety supervisor and documented practices, not a full accredited program. We will tell you that on the scoping call rather than sell you something you do not need.
My customer asked for a HACCP plan. Is that the same as an accredited program?
Usually not. A council accredits a food safety program under the Food Act; a customer asking for a HACCP plan generally wants documented evidence that hazards are identified and controlled. The second is often a much smaller job. Worth establishing which one is actually being asked for before anyone commits to the bigger piece of work.
Can you also audit my business afterwards?
No — and be cautious of anyone who says yes. It is a conflict of interest for the person who wrote your food safety program to then audit it. We will happily point you toward reputable third-party auditors or explain what your council requires.
How long does a HACCP program take to build?
The timeline varies with business size and complexity. Most small business programs are completed within one to two weeks from the point we have your information. Where a site visit is needed, that is scheduled first and the timeline runs from the visit.
What is the difference between a HACCP program and a licence?
A HACCP program is a food safety management system, while a licence is the official government approval to operate your business. We provide the program documentation needed for your licensing application.
Do you work outside the Gold Coast?
Yes — Brisbane, Logan, Ipswich, the Sunshine Coast and northern NSW from Tweed Heads down to Coffs Harbour. In NSW the requirements come from the NSW Food Authority rather than the Queensland Food Act, and the program is written to those. Travel is quoted up front as part of the total price, never added afterwards.
Toolkits
Editable Excel workbooks — records, registers and dashboards set out the way an auditor expects to see them.
Food Safety Record Pack
Fifteen everyday records — fridge, freezer, cooking and cooling logs, probe calibration, cleaning schedule, goods receival, and the supplier, training, pest, complaint, glass, visitor and maintenance registers.
Get it freeQA Manager Toolkit
Eighteen registers that keep a system running and prove it works — audit, CAPA, root cause, calibration, validation, verification, mock recall, supplier, allergen matrix, legal register and a KPI dashboard.
See what's in itDairy & Chilled Toolkit
Thirteen records for processors of milk, cheese, yoghurt and chilled products — raw milk receival, pasteuriser verification, CIP, cold chain, environmental monitoring, Listeria trending, shelf life validation and traceability built for silo blending.
See what's in itRetail Supplier Toolkit
Twelve records for suppliers to supermarkets and distributors — customer specifications, audit tracker, food defence, food fraud vulnerability, traceability with mass balance, spec conformance and the corrective action response you send back to a customer.
See what's in itFood Recall Toolkit
Ten records for recall readiness and response — recall team and after-hours contacts, readiness checklist, mock recall with mass balance, incident decision, distribution trace, notification log, recovery, disposal and post-incident review.
See what's in itFood safety, explained plainly
Short pieces on the things food businesses most often get wrong. Each one ends with something you can do this week.
Cooling is two steps, not one
60 °C to 21 °C within two hours, then 21 °C to 5 °C within four more. A full pot in a coolroom usually fails both, and nothing about the outside tells you what is happening in the middle.
Read itAn auditor asks to see, not to hear
"We always check it" is not evidence. A date, a reading and a name is. And gaps in a log are worse than no log at all, because a blank fortnight looks like something happened in it.
Read itWhen did you last check your probe?
If it reads two degrees high, every record you have written this year is wrong — and they all look fine on paper. The check takes five minutes and costs nothing.
Read itFind your sector
What the law asks of you depends on what you do and who you serve.
Aged care and NDIS
FSANZ Standard 3.3.1 makes a food safety program mandatory, and there is little tolerance for one that doesn't match what happens at service. Texture-modified meals, allergen control and the delivery leg are where programs fall down.
Aged care and NDISChildcare and schools
Childcare services preparing meals for young children fall under FSANZ Standard 3.3.1 and need an accredited program. School tuckshops usually need a licence and documented practices instead. Allergens and menu changes are where both get caught out.
Childcare and schoolsCaterers and venues
Off-site caterers, and venues catering for 200 or more people more than 11 times a year, need an accredited program. Transport, holding and hot-to-cold transitions are where most of the risk sits.
Caterers and venuesManufacturers, cook-chill and chilled
Dairy, meat, seafood and egg producers need a program under Safe Food Production Queensland. Cook-chill and chilled ready-to-eat producers face the hardest Listeria and cooling questions. Other manufacturers are usually asked by a customer. Either way, you get asked the validation questions hardest: not whether you followed the process, but whether the process works.
ManufacturersImporters and wholesalers
No regulator is asking, but a retailer or distributor wants a HACCP plan, a supplier questionnaire or evidence against their specification. That's often a much smaller job than an accredited program.
Importers and wholesalersCafes and restaurants
A licence, a trained food safety supervisor and documented practices, not the accredited program you may have been quoted for. Real work, sized to what you actually need.
Cafes and restaurantsGet in Touch
Send us a few details to start. We'll reply within one business day with a short online form covering your menu, process and records — that's what lets us scope the work and quote a fixed price.
Prefer to talk? Call 0426 256 281.