The Ultimate Guide To Becoming a VICROADS Contractor

We help Contractors pass VicRoads Contractor Registration process. VicRoads Approved Suppliers are required to have in place systems that meet Health and Safety (OH&S) and ISO 9001 requirements.

We support you every step of the way from set up of policies through to issuing your ISO9001 certificate.

VicRoads provides a Register of Prequalified Contractors and Consultants. The register lists the company's details and the levels of prequalification currently awarded to the company. 

All our clients get listed on the VicRoads Prequalification Scheme.

We offer a full maintenance program.
Our annual programs ensure you never have to worry about falling out of compliance due to new requirements. 

Ask about our multi-year discounts!

We are the best in the business and guarantee your satisfaction.

Our expert staff with over 20 years’ experience has been getting and keeping companies like yours VicRoads compliant.

So, why work so hard at something we are the best at? Let us guide your business through the compliance process - step by step - so you can get back to what you do best!

Get VicRoads Compliant today.
Call 1300 789 132 to get started.

The VicRoads Accredited Contractor scheme is structured into groups of similar work types. Some of the businesses we currently help with VicRoads certification include:
Pavement and Geotechnical Engineering
Maintenance and General Works
Road and Bridge Construction
Road and Bridge Design
Traffic Management Services (Consultants)
Traffic Management Services (Contractors)
Transport and Planning Studies
Other Professional Services

Call Us today on 1300 789 132 or email us at enquiries@isosafe.com.au for a fast free online quote

*offer subject to meeting VicRoads Eligibility Criteria.

Christmas Special: Food Safety Information for caterers, restaurants, bars and food retailers

It is estimated that over 5-6 million turkeys are consumed each year, with national consumption spiking over Christmas.

Food businesses such as caterers, restaurants, bars and food retailers (supermarkets, delis, and butchers) are required by food safety laws (Food Safety Act 1991) to have in place measures to protect consumers against food poisoning. 
During the busier seasons such as Christmas, and New Year, food business staff rushing around to get all the poultry and sides prepared and served, cooking mistakes can be made and consumers can fall ill. According to Food Standards Australia New Zealand, the majority of poultry-associated food-borne disease outbreaks stem from mistakes made when handling and preparing food or inadequate cooking.

Luckily, we’ve compiled a few tips that will help keep your business protected and consumers safe.

Remind staff to wash hands—not the turkey.

Provide hand wash stations with antibacterial soap. It is also a good idea to display signage to remind your staff when, and how to wash their hands. ISOsafe can provide your food business with the appropriate signage to help your business comply with food safety laws in your state or territory.
Washing poultry does not eliminate bacteria; to kill bacteria you need to adequately cook the turkey to the correct internal temperature.

Safely thaw your turkey.

There are 3 safe ways to thaw turkey: in the refrigerator, in a sink filled with cold water that is changed at 30-minute intervals, or in the microwave. 
While turkey remains frozen in the freezer it is safe, but when you’re thawing turkey, it needs to defrost at a safe temperature. 
Staff should never let the turkey defrost on counters because when it is left out for over 2 hours, the temperature of the turkey can become unsafe. Once the temperature reaches the “danger zone,” 4 to 60 °C, bacteria will quickly grow.

Should you stuff the turkey?

No. The safest way to cook stuffing is in a separate dish. 
Even though the turkey may be cooked to the correct temperature, the stuffing inside it may not have reached the same safe temperature that would eliminate all bacteria. 
However, if your business does sell cooked, stuffed turkey, ensure staff use a food thermometer to gage that the stuffing’s centre has reached 74° C (165°F). 

Cook your turkey safely.

It is important to ensure that the turkey is cooked to the correct internal temperature. The oven should be set to at least 163°C (325°F). 
We recommend testing for “doneness” in the following 3 areas: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. All 3 areas should be 74° C (165°F).

Remember the 2-hour rule.

Do not leave any foods on bench tops and counters for more than 2 hours because bacteria—such as Clostridium perfringens—will grow. C. perfringens, is the second most common cause of food poisoning. In fact, outbreaks of this bacteria most commonly spring up around Christmas and have been linked to foods that are commonly served throughout the holiday season.

For further information on food safety tips, training and HACCP Manuals, call ISOsafe on 1300 789 132.

SafeWork NSW Inspectors to issue on the spot Fines for Construction Falls From Heights

Minister for Better Regulation Matt Kean today launched a year-long blitz to crack down on dodgy construction businesses which put their workers at risk.

Mr Kean said the number of falls from heights reported to SafeWork NSW had more than tripled in the last five years – with the majority happening on construction sites.

“Falls are the number one killer on NSW construction sites,” he said.

“In fact, this year alone, eight people have tragically died in work-related falls, and many more have been severely injured.”

Mr Kean said former construction worker Myles Lowry, 47, knows all too well the terrible consequences of failures in workplace safety.

Mr Lowry was severely injured when he fell four metres onto concrete at a construction site on the State’s mid north coast in 2014.

“Myles faced a long road to recovery and is now an enthusiastic advocate for safe work practices,” Mr Kean said.

“Today I’m issuing a warning to employers across the state about the importance of having proper safety measures in place to protect your workers.”

Mr Kean said falls-related incidents had been shown to increase toward the end of the year as businesses rushed to get jobs done.

“That’s why we’re launching a 12-month state-wide blitz targeting construction sites to ensure businesses are taking the right precautions to keep workers safe,” he said.

Mr Kean said SafeWork inspectors will also take advantage of tough new laws that came into force on November 1.

“These new laws mean SafeWork can now issue on-the-spot fines of up to $3600 to any shonky businesses who are failing to protect their workers,” he said.

“I can assure the community that we will do everything in our power to make sure every NSW construction worker is safe and sound this Christmas.”

ISOsafe offer businesses and employers training, guidance and documents (such as SWMS and JSAs) to comply with work at height legislation. Contact us today on 1300 789 132