Education
Canteens without clipboards.
Safer food for students and less paperwork for staff, from the morning delivery to the last lunch served.
Usually led by CallistoFoodIQ
Schools · the problem
Three problems we solve.
What goes wrong in schools when checks live on paper and alerts depend on someone noticing.
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A rush with no time for paperwork
Lunch service is fast and short-staffed. Temperature logs and cleaning sheets are the first thing to slip.
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Allergens on every serve
Students and parents need clear allergen information on every item, every day.
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Fridges over the holidays
A canteen fridge that fails in the holidays is found on the first day of term.
Recommended products
What we would put in first.
The products that usually lead in schools. Each works on its own, and all of them share one login.
Callisto
In schools: Monitors canteen fridges and freezers all year, and turns daily HACCP checks and cleaning into digital records.
Explore Callisto Menus · Recipes · AllergensFoodIQ
In schools: Plans menus and recipes with allergens and nutrition, ready for labels and menu boards.
Explore FoodIQHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Standard Device B0
Drinks fridges, cold rooms, freezers and pie warmers.
Mobile Handheld
Cooking, reheating and hot-holding checks.
CT Label Printer
Use-by and allergen labels on every item.
Regulations
The rules you work under.
The rules that usually apply in schools, 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.
- Standard 3.2.2A (official source, opens in a new tab)
- Food safety management tools for food service, catering and related retail: a food safety supervisor, food handler training and, for category one businesses, records of key activities.
- ASCIA anaphylaxis guidelines (official source, opens in a new tab)
- Best-practice guidance for preventing and managing severe allergic reactions in schools and childcare.
- HACCP
- Hazard Analysis and Critical Control Point: the internationally recognised way to identify food safety hazards and control them at the points that matter.
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.
Education
More in this group.
Childcare centres, school canteens and campus kitchens that cook for young and busy people.
Book a demo
See it in your canteen.
A short walkthrough of the live product, shaped around your canteen, your workflows and the rules you work under.