At a glance

Product
Premium dumplings
Before Emera
Cleaned in-house by production staff
Our work
Cleaning, audit records and crew training

The challenge

Production staff were doing the cleaning.

Mushiki was growing, and its food safety standards had to keep up. The cleaning was done in-house, by the same people who ran production.

  • Cleaning held up the line. Cleans that didn't fit the production schedule caused bottlenecks and downtime.

  • Audits took work to prepare for. Keeping the site ready for audits, with records to show it, was a struggle.

  • Production staff were pulled away. People hired to make dumplings spent their time cleaning.

  • HACCP know-how was missing. No one on the team specialised in cleaning to a HACCP plan.

The solution

A cleaning program planned around production.

We set up a structured cleaning program for Mushiki's site, so its leadership could focus on production and growth.

  • Procedures for this site. Written for Mushiki's production areas.

  • Scheduled around production. Cleans are timed around the production schedule, to keep downtime down.

  • Trained crew, right equipment. A crew trained for food production cleaning, with equipment to match.

  • Records ready for audits. Regular audit preparation and the paperwork to back it.

An Emera cleaner in blue coveralls, hood and gloves spraying down a stainless machine
An Emera cleaner taking blue coveralls off the rack before a shift
Emera's team at work on another food site.

The results

What changed.

  • More than half

    Less production downtime

    Cleaning was scheduled around production instead of stopping it.

  • Ready for audits

    Compliance records kept up to date, so an audit isn't a scramble.

  • Staff back on production

    Production staff went back to making dumplings instead of cleaning up after them.

In their words

“Emera's systemised, proactive approach has been instrumental to our improved productivity gains.”
Hayden Thatcher, Managing DirectorMushiki Dumplings

More case studies

See all case studies

  • Food manufacturing · Melbourne

    NMPS Food Group: one standard, line by line.

    NMPS Food Group makes value-added food on poultry, meat and plant-based lines. Each line needed its own cleaning method, and the whole facility had to meet one hygiene standard. Emera planned its multi-product food manufacturing cleaning area by area.

    “Their team understands the strict hygiene and compliance requirements in food manufacturing, and they've consistently delivered high standards across our sites.”
    John Fotiadis, General Manager, NMPS Food Group

Start with a walk around your site.

It's free, and you'll get our honest read on what needs to change at your site, whether or not you go ahead with us.

  1. 1We call you within one business day to book a time.
  2. 2We walk the site with you and look at what it needs.
  3. 3You get a written scope and price to decide on.

Rather talk it through? Call us on 1300 153 114