Education
Campus kitchens and labs, one view.
Dining halls, colleges, cafés and research labs all keep cold storage. MeridianCT puts them on one platform, with the records each of them needs.
Usually led by CallistoFoodIQAssureIQ
Universities · the problem
Three problems we solve.
What goes wrong in universities & institutions when checks live on paper and alerts depend on someone noticing.
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Dozens of outlets, one reputation
Every café, dining hall and kiosk on campus is a food business with its own records.
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Labs with irreplaceable samples
Research freezers need alerts that reach someone at 3 am, not on Monday morning.
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Contractors and in-house teams
Some outlets are run by caterers and some by the institution. Standards drift between them.
Recommended products
What we would put in first.
The products that usually lead in universities & institutions. Each works on its own, and all of them share one login.
Callisto
In universities & institutions: Monitors kitchens, cafés and lab freezers on one dashboard, and runs digital HACCP in every outlet.
Explore Callisto Menus · Recipes · AllergensFoodIQ
In universities & institutions: Plans dining hall menus and recipes with allergens and nutrition.
Explore FoodIQ Audits · SafetyAssureIQ
In universities & institutions: Runs audits and inspections across outlets, with findings and corrective actions tracked to close.
Explore AssureIQHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Standard Device B0
Cool rooms, display fridges, freezers and hot boxes.
Standard Device A0
Outlying buildings without a gateway.
CT Gateway
One always-on hub per building or precinct.
Regulations
The rules you work under.
The rules that usually apply in universities & institutions, 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.
- Laboratory quality standards
- Standards such as ISO 15189 and ISO/IEC 17025 expect storage and environmental conditions to be monitored and recorded.
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 campus.
A short walkthrough of the live product, shaped around your campus, your workflows and the rules you work under.