Daily food safety records demonstrating management of "prescribed activities" (receiving, storing, processing, displaying, transporting food) required under FSANZ Standard 3.2.2A for Category 1 food businesses selling unpackaged, potentially hazardous, ready-to-eat food — records must be kept for at least 3 months.
⚠️ This is a blank template, not legal advice: check the wording with a lawyer and adapt it to your jurisdiction and your case.
This template has no optional clauses: the text is the same for everyone. Field placeholders are shown as labels — on the site the template is read-only, values are entered inside the system.
FOOD SAFETY RECORDS PACK (FSANZ Standard 3.2.2A — Food Safety Management Tools)
Business: Business name Category: Food business category (Standard 3.2.2A) Record date: Record date Recorded by: Recorded by
This record documents management of "prescribed activities" under Standard 3.2.2A of the Food Standards Code, in force since 8 December 2023. Category 1 food businesses — selling unpackaged, potentially hazardous, ready-to-eat food — must keep these records; Category 2 businesses need a Food Safety Supervisor and trained staff but are not required to keep these specific records.
1. TEMPERATURE CONTROL — REFRIGERATION 1.1. Fridge/freezer temperatures (°C, twice daily)
2. COOKING AND COOLING 2.1. Cooking & cooling temperatures (2-hour/4-hour rule)
3. HOT HOLDING 3.1. Hot holding temperature: Hot holding temperature (°C)°C (must be at or above 60°C).
4. DISPLAY TIME CONTROL 4.1. Display time control (time-as-control)
5. CORRECTIVE ACTIONS 5.1. Corrective actions taken
6. RECORD RETENTION 6.1. Retention note
⚠️ Some states layer additional guidance on top of Standard 3.2.2A (e.g. NSW Food Authority guides, Queensland food licensing) — check local requirements in addition to this federal standard.
Recorded by ______________ / Recorded by / Date: Record date
— — — ⚠️ This is a boilerplate template, not legal advice. Australian workplace, consumer-protection, food safety, and work health & safety law combines uniform federal rules (Fair Work Act 2009, the National Employment Standards, the applicable Modern Award, the Australian Consumer Law) with state- and territory-specific rules that this template flags with ⚠️ but does not resolve for you — have it reviewed and adapted by a lawyer before use, check the current Fair Work Ombudsman resources at fairwork.gov.au (including free official templates and the P.A.C.T. pay calculator), and confirm the Modern Award classification and minimum pay rate in force on the date of use (rates change every 1 July).
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Potentially hazardous food must be kept at or below 5°C or at or above 60°C
Cooling potentially hazardous food from 60°C to 21°C within 2 hours, and from 21°C to 5°C within a further 4 hours
Must be at or above 60°C
What was done if a temperature or process fell outside the safe range
Records must be kept for at least 3 months from the date they are made
1 of 10 fields are taken from the company, employee or counterparty record, the questionnaire can be dictated to the AI, and the finished document comes with a number, a PDF and an acknowledgement record.