Retail, Supply Chain & Industrial
Specifications your customers can trust.
Product labels, ingredients and allergens captured once in the FoodIQ supplier app and verified with the caterers who buy from you, plus monitoring for your own cold storage.
Usually led by FoodIQCallisto
Food suppliers · the problem
Three problems we solve.
What goes wrong in food suppliers & manufacturers when checks live on paper and alerts depend on someone noticing.
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Spec sheets that go stale
Customers ask for the same specifications again and again, and old versions linger in their systems.
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Allergens are your risk too
A label change that never reaches your customer can put an undeclared allergen on someone's plate.
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Cold storage you have to prove
Buyers expect evidence that chilled and frozen stock stayed in range.
Recommended products
What we would put in first.
The products that usually lead in food suppliers & manufacturers. Each works on its own, and all of them share one login.
FoodIQ
In food suppliers & manufacturers: The FoodIQ supplier app: photograph product labels and AI reads the allergens, ingredients, nutrition and barcode, ready for your customer to verify.
Explore FoodIQ Monitoring · Digital HACCPCallisto
In food suppliers & manufacturers: Monitors cool rooms, freezers and dispatch areas, with alerts and records.
Explore CallistoHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Standard Device B0
Cool rooms, freezers and dispatch areas.
Standard Device A0
Sites without a gateway: it reports over its own SIM.
CT Gateway
One always-on hub per site.
Regulations
The rules you work under.
The rules that usually apply in food suppliers & manufacturers, and the records they ask for. MeridianCT captures those records as the work happens.
- Standard 1.2.3 (PEAL) (official source, opens in a new tab)
- Mandatory allergen declarations on food labels, in the plain English allergen labelling format.
- Supplier approval
- Buyers ask suppliers for specifications, allergen declarations and certifications such as HACCP before they list a product.
- HACCP
- Hazard Analysis and Critical Control Point: the internationally recognised way to identify food safety hazards and control them at the points that matter.
- 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.
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.
Retail, Supply Chain & Industrial
More in this group.
Stores, suppliers, cold stores, fleets and industrial sites that keep stock in range.
Book a demo
See it in your business.
A short walkthrough of the live product, shaped around your business, your workflows and the rules you work under.