Think ST Solutions
Share
We are a food safety and training consultancy business. We empower you through our training programs, information kits, ‘how-to’ eBooks and consultancy work.
We help and support business owners, managers, supervisors, chefs and food handlers working in hospitality, food service, food retail and food industry associations and other organisations. Who We Serve
We help food business owners, managers, chefs, supervisors and food handlers working in restaurants, hotels, hospitals, aged care, food services, supermarkets, retail food businesses and other organisations wanting to improve standards of food safety. We help and support them meet or exceed food safety compliance, which assists with business growth. What we do
We currently offer a variety of simple tools that are easy to follow and understand through articles, fact sheets, short videos and topic ‘how-to’ eBooks. Each eBook is simple and practical and explains everything you need to know to successfully introduce food safety, compliance, cleaning, risk management and learning and development programs into your food business. We understand that food operators have little time, so we designed our eBooks and tool kits to fit into tight schedules. We also offer a consultancy service and create customised training solutions.
16/06/2026
Over the past decade, there has been considerable discussion about food safety culture.
Yet many CEOs, Senior Leaders and QA professionals are still grappling with a fundamental question:
How do you translate food safety culture from a concept into consistent workplace behaviours and practices?
In our latest article for Food Safety Magazine, co-authored with Dr Matthew Wilson, we explore how leaders across the global food supply chain are approaching this challenge.
The article shares practical insights from professionals who have done the hard work in their organisations, translating a food safety culture from theory into consistent, on-the-floor capabilities, behaviours and decision-making. A consumer advocate also provides an important perspective and a reminder of why this work matters.
We’re grateful to the professionals who generously shared their perspectives:
· Kerry Bridges, Vice President of Food Safety at Chipotle
· Dr Vanessa Coffman, Director of the Alliance to Stop Foodborne Illness
· Adam Wilkinson, HR/WHS Compliance Manager at Fleurieu Milk Company
· Deepak Shukla, CEO of Pearl Lemon Catering
· Jovana Komlenic, Head of Food Safety Culture at FRoSTA
· Kerstin Janson, Head of Quality at FRoSTA.
Their experiences provide practical insights for organisations seeking to strengthen workforce capability, operational behaviours and food safety performance across teams, sites and communities.
https://digitaledition.food-safety.com/june-july-2026/feature-culture/
30/04/2026
For decades, food safety training has centred on compliance.
But if compliance actually worked, we wouldn’t still be seeing the same food safety issues playing out on the floor across the food industry.
In our latest article in the April/May edition of Food Safety Magazine, Dr Matthew Wilson and I unpack what the global food safety data is really telling us.
Column-Training | April/May 2026 | Food Safety Magazine The entire food industry, from paddock to plate, has spent decades focusing food safety training on meeting compliance requirements rather than prioritizing the people who consume the food. This approach has served its purpose, but it is time for cha
Click here to claim your Sponsored Listing.
Category
Telephone
Address
PO Box 1010, Blackwood
Adelaide, SA
5051
Opening Hours
| Monday | 9am - 5pm |
| Tuesday | 9am - 5pm |
| Wednesday | 9am - 5pm |
| Thursday | 9am - 5pm |
| Friday | 9am - 5pm |