Preparation Food preparation must be segregated from raw materials storage, finished product storage and chemical storage.   It should be the responsibility of the Manager to ensure food processing is safe to commence, and that all staff have been fully trained in the correct processes of preparation.   HACCP Status […]


  Stock rotation should be controlled throughout dry, chilled, and frozen storage for raw materials, rework, work in progress and finished product.   HACCP Status Normally a CP | Control Point   Purpose The purpose of the Stock Rotation policy is to: Check stock regularly to ensure FIFO is adhered […]

Stock Rotation

Ingredients Wet: 250 grams cream cheese 150 grams heavy cream ½ tsp vanilla essence 1 raw egg   Dry: 80 grams dark chocolate 3 tsp stevia 1 tsp cinnamon ¼ tsp salt   Equipment: Electric mixer Small saucepan Baking tray 5 ramekins (we used 80 cm in diameter)   Method […]

Chocolate Cheesecake

Ingredients Wet: ½ cup butter Rind of 1 lemon   Dry:   2 cups almond meal Healthy pinch of salt 2 teaspoon stevia   Method Prepare oven to 160°C (320°F) Prepare an oven tray with baking paper Melt butter Add all ingredients together in a mixing bowl Using your fingers, […]

Lemon Shortbread, Gluten Free

You can have the best food safety and quality management system in place, but your practice needs to match your theory in order to achieve continual compliance towards your certification.   It is important to invest efficiently in the people who assist making your business a success. Poor people management […]

Effective Staff Training

Good manufacturing practices must be adhered to at all times for items in storage: raw materials, work in progress, finished product, packaging, chemicals, staff hygiene items, etc.  Storage of items is managed to prevent contamination or cross contamination of allergens, chemical, microbiological or physical matter.   HACCP Status Normally a […]


There is a lot of resourceful data to obtain quality information on pathogenic bacteria on the wonderful wide web.  We suggest the following websites: FSANZ | Food Standards Australia New Zealand Health.Vic (Victoria, Australia) NHMRC | National Health and Medical Research Council FDA | Food and Drug Administration AOAC International […]

Pathogenic Bacteria

      Ingredients Wet: 1 cup cocoa butter ½ cup virgin coconut oil ½ tsp vanilla essence ¼ cup maple syrup   Dry: 1½ cup cacao or cocoa powder (unsweetened) 1 tsp cinnamon ¼ tsp salt   Fillings: Your choice of roasted almonds, roasted walnuts, roasted coconut, chia seeds, […]

Homemade Chocolate

This will be a growing list of handy information you can locate on the world wide web!   Microbiology PDF file: Compendium of Microbiological Criteria   Eggs PDF file: Public Health and Safety of Eggs and Egg Products in Australia     MQA eNewsletters  MQA eNewsletter 2016 10       […]


The next few articles shall focus on process steps from the HACCP program.  Today’s article has combined both ordering of raw materials and the receival of raw materials.   Ordering HACCP Status Normally a CP | Control Point   Purpose To ensure raw materials are ordered from approved suppliers that […]

Ordering and Receival