Food & beverage manufacturing
An audit should
never be a scramble.
We clean food production sites to HACCP, on your schedule, and hand you the signed records the same night. If your auditor asks a question, the answer is already in the folder.
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The Pain
You carry the risk when
the site is not clean enough.
A missed swab, a blocked drain,
a cleaner who did not know the zone rules.
It lands on your name, not the contractor’s.
Audits with no notice
You need the last six months of records in minutes, not a week.
Cleaning that stops the line
A clean that runs late costs you production, so it has to finish on time.
Cross-contamination
One mop used in the wrong zone can undo everything else you do.
The Solution
What we do about it.
Three things, the same on every site we hold.
Here is what each one means for
food and beverage.
Zone rules, colour-coded kit and allergen handling. Not a general cleaning pool sent to a factory.
A supervisor on every shift. Nobody is left to work it out alone.
We clean food production sites to HACCP, on your schedule, and hand you the signed records the same night.
Proof
Food sites we look after.
Two sites like yours,
and what changed after we started.
The Challenge
In-house cleaning inefficiencies were creating production bottlenecks and excessive downtime. Mushiki Dumplings found themselves struggling to maintain audit-ready conditions while simultaneously diverging key staff from core manufacturing tasks to handle sanitation.
They were lacking the specialised expertise required for long-term HACCP compliance, which became an operational hurdle as they scaled towards national distribution.
“Emera’s systemised, proactive approach has been instrumental to our improved productivity gains.
They’ve become an essential partner in maintaining our commitment to food safety and quality.”
Person Full Name
Role · Company Name
Process & Compliance
How it works,
and what backs it.
Five steps. The first one is free
and takes about 45 minutes.
01
We walk your site
You show us the problem areas. We ask a lot of questions.
02
You get a plan & price
In writing. What we’ll do, how often, what it costs.
Start with a walk around
your site.
It’s free, it takes about 45 minutes, and you’ll get our honest read on what needs to change. No sales pack.
1We call you within one business day.
2We come and walk the site with you.
3You get a plan and a price in writing.
or call us 1300 153 114
Download free PDF
Not ready for a site visit yet? download the audit-readiness checklist for sites.
Twelve checks to run before your next audit, and the records you should already have on file. Written for production and quality managers.
No phone call.
Your email, and that’s it.
FAQs
Straight answers.
The questions food and beverage clients
ask us before they sign.
That is how most of our food sites run. Night shifts, weekend wash-downs, or a short window between runs. We build the plan around your schedule.
Zone rules, colour-coded kit and allergen handling. Not a general cleaning pool sent to a factory.
Testing where it matters. Swabs and ATP on the areas your plan names.
We clean food production sites to HACCP, on your schedule, and hand you the signed records the same night. If your auditor asks a question, the answer is already in the folder.
Yes. We roster the same people to your site and train them on it.