Technical Advice
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FOOD SAFETY TRAINING: Complete an accredited training course in food safety supervision
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FOOD HANDLING TRAINING: Complete an accredited training course in food handling
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FOOD LICENCE: Secure your licence to produce and manufacture food for commercial sale
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RECIPE CREATION: Fine tune your recipe for mass production
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SHELF LIFE TESTING: Complete shelf life testing to determine how long your product will last in different markets
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PRODUCT NUTRITION LABELS: Make sure your labels have all of the information retailers require
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PRODUCT COMPLIANCE: Work with the Government to make sure your product is compliant with all of the requirements for food
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WAREHOUSING AND STORAGE: Explore the best options for warehousing and storing your product and equipment
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FREIGHT LOGISTICS: Determine your freight partners to deliver your product in a timely and profitable manner
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PRODUCT PRICING: Market research and analysis to determine the best price to list your product for at a profit
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Work with distribution centers to deliver your product to customers quickly and profitably
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RETAIL SPACE: Negotiate retail space in stand-alone storefronts or on the shelves of major retailers
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VALUE ADDING: How can you add value to your product and increase opportunities to generate income
Facility Hire includes access to the following:
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Oil jacketed cooking kettle – 400L
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Homogenising pump
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Delivery pump – 100L per minute
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Buffer tank – 2400L each
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3 in 1 Rinsing/filling/capping machine – 6000 bottles per hour
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Tilting conveyor
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Tamper proof sleeve machine – 2500 per hour
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Steam generator (shrink sleeves)
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Cooling tunnel
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Turntable
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Semi-automatic twin head piston filler with heated 30Lt hopper – 45 pcs per minute
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Semi-automatic duck bill bottle capping machine – 45 pcs per minute
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Automatic round labelling machine + code printing – 20pcs per minute
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Robo coupe blender
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Eswood pass through dishwasher
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Continuous conveyor
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1.8t forklift
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Pallet jack
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Seed press oil extraction – 80 kg per hour
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Seed oil filter – 20L per hour
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Scales
STATIC FEE
Each time the facility is hired for a shift you are charged a static fee to cover the cost of the following:
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General cleaning chemicals
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Rubbish removal
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Foot bath sanitation (chemicals)
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Paper towel usage
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Use of toilets and amenities
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Electricity
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Water
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Commercial bin liners
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Hair nets
PRE CLEAN FEE
Each hire of the facility for a shift requires a pre clean
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The pre clean must happen before the start of each new shift
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The pre clean takes approximately 30 minutes
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The pre clean is per shift regardless of if that shift is for 1 hour or 10 hours
EXIT SANITATION FEE
Each hire of the facility for a shift requires exit sanitation
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The exit sanitation must happen immediately after the conclusion of each new shift
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The exit sanitation takes approximately 30 minutes
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The exit sanitation is per shift regardless of if that shift is for 1 hour or 10 hours
PACKAGING
The FNQ Food Incubator can supply packaging to fit your need,
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Provision of bottles, labels and other related packaging items
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Equipment to bottle and package
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Personalised quotes to suit your product can be provided upon request
LABOUR HIRE
Don't feel that you have to do it yourself, we can provide labour to manufacture your products.
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Provision of qualified labour including chefs, kitchen assistants and cleaners
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Personalised quotes to suit your product can be provided upon request
HOUR OF USE
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The facility may be used between the hours of 6am and 6pm 7 days per week unless otherwise arranged with the general manager
INSURANCE
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The hirer must take out public liability insurance (in an amount nominated by the FNQ Food Incubator) with an insurer approved by the FNQ Food Incubator. The hirer must supply a certificate of currency for that public liability insurance 14 days prior to the hire
GOODS AND SERVICES TAX (GST)
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All fees and charges imposed by the FNQ Food Incubator will be subject to GST. Unless otherwise stated, fees and charges will be exclusive of GST
