Resources, Remote & Defence
Feeding and protecting the people who serve.
Food safety, menus, audits and workforce claims for base kitchens and messes, on one platform with one login across products.
Usually led by CallistoFoodIQAssureIQClaimsIQ
Defence · the problem
Three problems we solve.
What goes wrong in defence when checks live on paper and alerts depend on someone noticing.
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Large messes, strict standards
Base kitchens serve high volumes to exacting standards, with inspections to match.
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Menus that fuel demanding work
Nutrition, allergies and dietary needs all have to be planned, not improvised.
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Many contractors, one standard
Catering, cleaning and facilities contractors all need to work to the same documented standard.
Recommended products
What we would put in first.
The products that usually lead in defence. Each works on its own, and all of them share one login.
Callisto
In defence: Monitors cold storage and hot holding, and runs cooldowns, probe checks and daily checklists as digital HACCP.
Explore Callisto Menus · Recipes · AllergensFoodIQ
In defence: Menus and recipes with nutrition and allergens, planned centrally and published to each kitchen.
Explore FoodIQ Audits · SafetyAssureIQ
In defence: Audits, incidents, hazards and investigations, with actions tracked to close.
Explore AssureIQ Workers' compensation · ClaimsClaimsIQ
In defence: Workers' compensation claims and return to work, including Comcare and state schemes.
Explore ClaimsIQHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Standard Device B0
Cool rooms, freezers and hot boxes.
Cooldown Device
Bulk cooking cooled on the record.
Mobile Handheld
Cooking, holding and delivery checks.
CT Label Printer
Use-by, allergen and batch labels.
Regulations
The rules you work under.
The rules that usually apply in defence, and the records they ask for. MeridianCT captures those records as the work happens.
- Food Standards Code 3.2.2 (official source, opens in a new tab)
- Keep potentially hazardous food at 5 °C or colder, or 60 °C or hotter. Cool cooked food from 60 °C to 21 °C within 2 hours, then to 5 °C within a further 4 hours.
- HACCP
- Hazard Analysis and Critical Control Point: the internationally recognised way to identify food safety hazards and control them at the points that matter.
- Work health and safety laws (official source, opens in a new tab)
- Duties to identify hazards, manage risks, and record and investigate incidents at work.
- Workers' compensation schemes
- Each state and territory, and Comcare, sets its own rules for claims, payments and return to work.
A plain-language summary, not legal advice. Rules differ by state and territory. MeridianCT keeps the records these rules ask for; your team and your regulator decide compliance.
Resources, Remote & Defence
More in this group.
Mining camps and defence sites that run kitchens, villages and workforces far from help.
Book a demo
See it in your base.
A short walkthrough of the live product, shaped around your base, your workflows and the rules you work under.