The Future ofHospitality Compliance
One system for your daily checks, temperature logs, team training and every record a council inspection asks for. Hands on support from a qualified compliance professional is available on top of it.
Australian owned and operated in Perth
Backed by Hospitality Compliance Support Officers
Built around the Australian Food Standards Code
Everything You Need On One Platform
Daily Checklists
Opening, closing and daily checks that you can edit
Temperature Monitoring
Fridge, freezer, cool room and hot holding readings
Equipment & Units
Every fridge, freezer and hot holding unit with its own safe range
Expiry Dates
Use by and date marked stock checked as it comes off the shelf
Records & Documents
Certificates, registrations, logs and policies with expiry dates watched
Menus & Recipes
Recipe cards with allergens and a plating standard gathered into dated menus
Reports & Exports
Any period printed as one pack, with the records asked for and nothing else
Compliance Standing
Where you stand right now and exactly what is behind the figure
Incidents & Actions
Report what happened then raise and close what has to be put right
Training Videos
Short videos with a login for each staff member and a register that tracks them
Staff Logins
An account for each person, with only the parts of the venue you give them
Communication
Notices to your team with a record of who read and acknowledged them
Get Support from a Hospitality Compliance Support Officer
A Hospitality Compliance Support Officer (HCSO) is a Hospitality Shield representative who supports venues with food safety monitoring, compliance records, staff guidance and operational readiness. They do the part software cannot: read what your records say and verify it.
Available online globally and on site Western Australia wide.
Compliance reviews of your venue, online or in person
Records reviewed and signed off remotely
Expert guidance when you need it
Meet Hospitality Shield AI
Ask anything about food safety and get a clear answer straight away. Answers are grounded in the FSANZ Food Standards Code, your own state's Food Act and your venue's own records. Each day it also sums up where you stand.
- Answers food safety questions.
- Checks your venue's records.
- Cites the rule and the page.
- Sums up your day.
- Only sees what your account sees.
- There in the corner of every page.
Compliance Assistant
Is my team's food safety training all up to date?
Almost. Four of your five kitchen staff are fully trained. Mia joined this week and still has two short videos to finish before hers is complete. Getting those done before her next shift will have everyone up to date.
In your account
- Training Videos
Is my dessert fridge running too warm?
Yes, it is reading 6.2°C. Cream and custard are potentially hazardous food, which has to be kept at 5°C or below, or 60°C or above, under Standard 3.2.2 of the Food Standards Code. Time out of that range can be managed under the 2 hour and 4 hour rule, which is regulator guidance rather than a clause of the Code. Move the stock or get the unit serviced and log a corrective action if it stays high.
Sources
- Standard 3.2.2, Food Standards Code
In your account
- Temperature
Aligned With The Rules You're Held To
State & Territory Food Acts
Each state and territory enforces food safety through its own Food Act, such as the Food Act 2008 (WA), Food Act 2003 (NSW) and Food Act 1984 (Vic). Each adopts the national Code and empowers local councils.
FSANZ Food Standards Code
The national code for how food is safely received, stored, cooked and served.
Standards 3.2.2 & 3.2.2A
Food safety practices and the record keeping many businesses have had to do since December 2023.
Ready to Transform Your Compliance?
See the platform on your own venue, with no obligation.