Food safety software for Australian bakeries. Manage allergen tracking, temperature monitoring, cleaning records and council-ready compliance reports.
Under the FSANZ Food Standards Code you must declare cereals containing gluten (such as wheat, rye, barley and oats), egg, milk, tree nuts, peanuts, soybeans, sesame, lupin, fish, crustacea and added sulphites. Bakeries typically handle most of these daily. FoodSafety HQ keeps an allergen profile for every product and updates every declaration when a recipe or ingredient changes.
Good practice includes sequencing allergen-free runs first, using dedicated or colour-coded equipment where practical, storing allergens to prevent spillage, and performing a validated clean-down between allergen changeovers — since airborne flour and equipment residue can carry allergens between batches. FoodSafety HQ logs cleaning and changeovers with a timestamp and the staff member responsible, so your controls are evidenced rather than assumed.
Plain English Allergen Labelling (PEAL), under Standard 1.2.3, requires allergens to be declared in consistent plain-English terms, in bold, in the ingredients list and in a separate summary statement. It applies to packaged products — including wholesale lines. Unpackaged food sold loose still requires allergen information, but it can be provided on request or by display. FoodSafety HQ maintains accurate declarations across retail labels, wholesale specifications and QR codes.
These are potentially hazardous foods that must move quickly through the 5°C to 60°C danger zone. FSANZ guidance is to cool cooked food from 60°C to 21°C within two hours, then from 21°C to 5°C within a further four hours. Shallow trays, portioning and blast chilling help. FoodSafety HQ lets staff record cooling against these targets so a slow-cooling batch is caught in time.
Cold cabinets holding cream-filled pastries, custard tarts, sandwiches and other potentially hazardous foods must stay at or below 5°C. Hot holding cabinets for pies and sausage rolls should keep food at or above 60°C. Ambient breads and plain cakes can sit at room temperature. FoodSafety HQ monitors each cold and hot zone against its own target and flags any breach.
Batch records — what was made, when, from which ingredient lots, and with which best-before date — are the foundation of traceability and increasingly expected by wholesale customers. They let you trace a problem forward to affected customers and backward to suppliers, turning a broad recall into a contained withdrawal. FoodSafety HQ captures batch details and links them to supplier deliveries for two-way traceability.
Customers who resell or re-label your products need accurate, current allergen declarations and ingredient information for each line, plus confidence that your cross-contact and cleaning controls are real. FoodSafety HQ keeps wholesale product specifications current from the same source of truth as your recipes, so the declarations you supply stay consistent as ingredients change.
Many Australian states and councils require a nominated Food Safety Supervisor to be reasonably available for businesses handling unpackaged potentially hazardous food, but the exact rules vary by state, territory and council. FoodSafety HQ tracks your team's certificates and qualifications and reminds you before they expire. Confirm the specific requirement for your premises with your local enforcement agency.
Bakers often start well before dawn with little supervision, which is when paper logs get skipped. FoodSafety HQ gives early-start staff simple mobile checklists for equipment start-up, coolroom temperatures and workspace hygiene that take under two minutes and timestamp automatically — so opening records are captured without disrupting production.
Yes. Whether you run one shopfront or a wholesale operation across several sites, you can manage every location from a single dashboard while keeping records separate for each site's council inspections. Allergen profiles, cleaning schedules and reporting stay consistent across the business.