Service

Food safety audits, HACCP support and compliance verification for high-risk and multi-site operations.

Keeping the food people eat safe is the goal, not just passing an audit. Food safety legislation and ISO 22000 give that a framework; SCG helps you meet the intent behind them, not just the paperwork.

Book a free scoping call Talk to a food safety specialist

SCG supports clients to design, improve and review food safety systems, HACCP-based programs and operational controls. We work across single-site, multi-site and contractor-operated environments, with particular experience in remote camp food safety where supply-chain constraints, workforce turnover and environmental conditions require controls that are robust, usable and consistently applied.

SCG designs and reviews food safety programs in accordance with HACCP principles and, where relevant, ISO 22000.

Safe food outcomes depend on HACCP-based systems that identify hazards, control critical points and verify that controls are consistently implemented in practice.

What we do

Capabilities

HACCP-based Food Safety Program design, review and implementation support
Food safety compliance audits and food premises inspections
HACCP verification and validation of critical controls
Allergen management audits and supply chain verification
Remote camp and accommodation village food safety reviews
Cold-chain, storage and receiving verification

How we deliver

Our approach

HACCP, Food Safety Programs and system uplift

HACCP-based Food Safety Program design, review and implementation support, including practical rollout across single-site, multi-site and contractor-operated environments.
Gap analysis, internal audit and pre-certification support where required, including targeted uplift plans.
Management system simplification, technical writing and de-cluttering to reduce administrative burden and make critical controls easier to apply across sites and shifts.
Digital food safety workflows and monitoring arrangements, including solutions suited to dispersed sites and remote camp operations where oversight, consistency and traceability matter.

Independent review, audit and verification

Independent food safety compliance audits and inspections across single-site, multi-site and contractor-delivered operations.
HACCP verification and validation support, including confirmation that critical controls, monitoring and corrective actions are operating as intended.
Food premises inspections and onsite verification with clear, defensible reporting suitable for governance, licensing or due diligence needs.
Allergen management audits and verification of allergen controls across sites and supply chains.
Remote camp food safety reviews covering catering operations, accommodation village kitchens, receiving and storage, cold-chain integrity, workforce competency, contractor oversight and practical controls for high-turnover, high-consequence environments.

Where we work

Sectors

Remote mining and resources accommodation campsHospitality, restaurants and multi-venue groupsContract catering and large-scale food operationsAviation and airline cateringDefence and government facilitiesHealthcare and aged care servicesEducation and institutional foodservice

Particular expertise is applied in remote camp and decentralised catering operations, where supply-chain constraints, workforce turnover, accommodation pressures, variable supervision and environmental conditions require controls that are robust, usable and consistently applied.

Outputs you receive

What you receive

Food Safety Program reviews and HACCP documentation
Audit and inspection reports with traceable evidence and prioritised findings
Allergen control verification reports
Cold-chain, storage and receiving assessments
Corrective action plans and improvement registers
Advisory reports suitable for regulator engagement, procurement due diligence and executive decision-making

Why SCG

How we work

No third-party auditor conflict of interest — SCG’s food safety findings are not influenced by certification revenue, ongoing audit contracts or preferred outcomes
Queensland Health Approved Food Safety Auditors
Specialist experience in remote camp and decentralised food operations
Multi-site and contractor program capability
Food safety audit reports structured for Queensland Health, procurement teams and executive decision-makers — written in language that operations teams can act on

Combined ilac-MRA and NATA accreditation mark

Accredited for compliance with ISO/IEC 17020. Smale Consulting Group’s detailed scope of accreditation is available here. Accreditation No. 20913. More about our accreditations.

Related services

Explore more

Drinking Water Quality and ADWG Support →Environmental Services →WHS, ISO 45001 and Occupational Hygiene →Accreditations and Independent Inspections →

In their words

What clients say

“SCG provided senior-level advice across complex, high-profile venue and event operations, strengthening operational performance, reducing risk, and supporting brand protection in demanding environments. The approach was practical, commercially grounded, and dependable under tight timeframes and scrutiny.”

Executive Director – Large-Scale Venue and Events Organisation

More clients and testimonials →

Related work

See this work in practice

De-identified examples of SCG’s food safety engagements, each describing the sector, the scope and what was delivered.

Our work: Food safety case studies →

Standards and accreditation

Food Standards Code · Queensland Health food safety · ISO 22000 · NATA

FAQ

Common questions

What is included in a food safety compliance audit?

A food safety compliance audit typically includes agreed criteria (legislation, the Food Standards Code, licence conditions and the applicable HACCP or Food Safety Program), review of objective evidence, onsite verification through sampling, observation and interviews, and a report with prioritised findings and practical actions. Evidence traceability is provided where due diligence or scrutiny requires it.

What is HACCP verification, and how is it different from a food premises inspection?

A food premises inspection assesses compliance with defined requirements at a point in time. HACCP verification assesses whether hazard controls, monitoring, corrective actions and verification activities are implemented and operating effectively over time. Many organisations require both: inspections to confirm baseline compliance, and verification to confirm sustained control effectiveness.

How does SCG avoid “paper safe” outcomes in HACCP and food safety programs?

SCG focuses on evidence of how food safety controls operate in practice. This includes monitoring quality, calibration, corrective action effectiveness, verification records, onsite behaviours and shift-to-shift consistency, rather than document volume alone. Where programs are over-complicated, requirements are simplified so that critical controls are clearer and easier to execute and verify.

How does SCG verify allergen controls across multiple sites or venues?

Verification activities address the controls that matter in practice: ingredient and supplier management, labelling, segregation and changeover, cleaning validation, staff competency, and incident response. For multi-site operations, the focus is consistency: what is standardised, what varies by site, and where verification and governance controls require strengthening.

When should a Food Safety Program be reviewed or rebuilt?

Common triggers include changes to menu, process or equipment, the introduction of new suppliers or ingredients, growth to multiple sites, repeated non-conformances, incidents or complaints, and upcoming third-party audits. A structured review confirms whether critical controls remain valid, are applied consistently, and are supported by practical verification and governance.

Can SCG support remote camp food safety?

Yes. SCG reviews food safety risks and controls in remote accommodation and camp settings where logistics, staffing, accommodation pressures and environmental conditions create different challenges to standard hospitality operations. Support includes program review, onsite verification, contractor and catering oversight, cold-chain and storage controls, hygiene systems, staff competency, and improvement actions suited to remote operating constraints.

Are SCG reports suitable for regulatory use?

Reports are structured to be evidence-based and suitable for regulatory engagement, subject to scope and client requirements. The SCG team includes Queensland Health Approved Food Safety Auditors.

For catering in remote camps and villages, the operator holds the contract and the contractor holds the food safety program — but the risk stays with the operator.

Not sure where to start? Let’s talk.

Send a scope, or book a short call. We will tell you plainly what an engagement would involve and what it would cost.

Book a free scoping call Talk to a food safety specialist