Food safety software for NDIS providers and disability care. Protect participants with digital compliance tools, allergen tracking and audit-ready reporting.
Generally, yes. If your NDIS service prepares, stores, or serves food for participants, you are operating a food business under the FSANZ Food Standards Code (including Standard 3.2.2 and 3.2.3), which is adopted through your state or territory food legislation. Most food businesses need to notify or register with their local council, and some states require a Food Safety Supervisor. NDIS providers are also generally expected to meet participant-safety obligations under the NDIS Practice Standards. Check your local food-safety authority and the current NDIS Practice Standards, as vulnerable-persons food service can carry additional requirements.
Typical records include temperature logs (cooking, cooling, cold and hot holding, delivery), cleaning and sanitising schedules, delivery and receiving checks, staff food-safety training and certification records, participant allergen and dietary management, and records of any corrective action taken when something goes wrong. FoodSafety HQ captures each of these as timestamped evidence so you can produce them quickly for an NDIS audit or a council inspection.
IDDSI (International Dysphagia Diet Standardisation Initiative) is the recognised framework for describing texture-modified foods (levels such as 4 Pureed, 5 Minced & Moist, 6 Soft & Bite-Sized) and thickened drinks. FoodSafety HQ lets you record each participant's prescribed IDDSI level on their profile, prompt staff to confirm the finished meal or drink matches it, and log the check. The prescribed level should come from the participant's speech pathologist, dietitian, or treating team — the software helps you follow and document that plan consistently, it does not replace clinical assessment.
FoodSafety HQ keeps a structured allergen and dietary profile for each participant — declarable allergens, medical diets, cultural or religious requirements, and preferences — using clear, plain-English terms consistent with PEAL (Plain English Allergen Labelling, Standard 1.2.3). Profiles can be cross-referenced against meals to flag potential conflicts before food is served, updated instantly when a diet changes, and shared via allergen QR codes for participants, families, and support coordinators.
Keep cold food at or below 5°C and hot food at or above 60°C, and treat 5°C to 60°C as the temperature danger zone. For cook-chill and home delivery, a common approach is to cool cooked food from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours, then reheat rapidly to at least 60°C before serving. FoodSafety HQ lets you log temperatures at cooking, cooling, storage, packing, transport, and delivery so you can demonstrate an unbroken cold or hot chain to the participant's home.
The 2-hour/4-hour guide is a FSANZ tool for ready-to-eat potentially hazardous food that has been in the temperature danger zone (5°C to 60°C). Under a total of 2 hours in the zone, food can be used or returned to refrigeration; between 2 and 4 hours it should be used; beyond 4 hours it should be discarded. This is particularly relevant when meals are transported to participants' homes, and FoodSafety HQ helps you record the times and temperatures needed to apply it.
Under the FSANZ Code, food handlers must have skills and knowledge in food safety and hygiene appropriate to their work, and requirements can vary by state — some also require a Food Safety Supervisor. As best practice, any support worker who prepares or serves food should have basic food-safety training. FoodSafety HQ provides mobile-friendly training modules support workers can complete on their phone, with completion records kept for audit purposes.
FoodSafety HQ lets you run each SIL group home, day program, or meal-prep facility as its own venue within a single dashboard. Each site gets its own checklists, temperature monitoring, and cleaning schedules, while coordinators and quality managers keep a central, real-time view and can report on any individual house for a site-specific assessment.
The NDIS Practice Standards and the NDIS Quality and Safeguards Commission recognise mealtime management as an important area, covering how providers plan and support safe meals and drinks according to each participant's needs and any mealtime management plan. FoodSafety HQ supports this by keeping participant dietary, allergen, and IDDSI profiles current, guiding staff through safe preparation, and documenting every check — helping you show meals are prepared and served safely. It is a documentation and process tool; always follow current NDIS guidance and clinical plans.
No. FoodSafety HQ is food safety and compliance software that helps you implement and document safe practices. It is not legal or clinical advice. Texture levels and mealtime management plans should come from the participant's clinical team, and you should confirm your specific obligations with your state or territory food-safety authority and the current NDIS Practice Standards.