Food Safety & Compliance

Equipment and probe checks in Australia

Distinguish cold storage, hot holding and food-process checks. A fridge sensor describes the equipment; use an appropriate food measurement when investigating the safety of a delivery or prepared batch.

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Equipment1 action due

Walk-in fridge

Safe range ≤ 5°C

Checked

Display fridge

Safe range ≤ 5°C

Corrective action

Under-counter freezer

Safe range ≤ −18°C

Checked

Hot hold — counter

Safe range ≥ 60°C

Checked

Weekly check · Probe calibration

Ice point + boiling point, photo — S. Rahman

Done

In the product

Putting this into practice in Australia

Organise evidence around the activities in your Australian food business. Standard 3.2.2A's evidence tool applies to category one businesses; the relevant work includes receiving, storing, processing, displaying and transporting food, plus cleaning and sanitising. Match the records to your business category and state or territory requirements.

FSANZ: evidence tool and prescribed activities

Record each cooling or reheating stage against the Australian process selected for the site. Keep elapsed time with temperature; one final reading cannot show how the food moved through the process.
Keep the thermometer's verification method and result with the equipment history. Investigate suspect measurements and document the affected food before treating the next acceptable reading as closure.

What it does

Every unit, one register: Add fridges, freezers, display units and hot-holding per site, each with its own safe-range thresholds.
Daily checks, on your schedule: Choose each unit's daily check windows when you set it up — the day's temperature checks then appear for the team, on the rhythm you picked.
Exceptions become actions: An out-of-range reading raises an exception with a corrective action to complete, so problems are dealt with, not just recorded.
Probe calibration checks: Probe calibration runs as its own scheduled check — ice-point and boiling-point readings with a photo — so you can show your thermometers are trustworthy.
Equipment maintenance: Report faults, schedule servicing, calibration and inspections, then record the work done, evidence reference and next service date. Search the equipment history and see upcoming maintenance in manager reminders.
Contractors, repairs and costs: Coordinate equipment and property repairs with contractor records, bookings in the site time zone, quotes, invoices, costs and warranty documents. Record the completed work and the next service date. Available on web and mobile with an internet connection.

How it works

Register your equipment
Add each unit with its safe range — recorded in °C or °F, set per site.
The team works the windows
The check windows you set appear each day; staff work through them on shift.
Fix what's flagged
Out-of-range readings open an exception; the corrective action closes it with a record.

Equipment history you can show

Each unit carries its own history — readings, exceptions and corrective actions — and your probe calibration checks keep their own record beside them, so “how do you know this fridge is safe?” has a clean answer.