Checklists & schedules

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.

1. For a category one business, identify which prescribed activities take place during the day. A general opening checklist alone does not describe a delivery, a cooling batch or food displayed later in service.
2. Create routines for the applicable receiving, storage, processing, display, transport and sanitising work. Capture the food or activity and the observation when the work happens.
3. Review missing evidence and corrective actions before closing. Keep records accessible for the applicable retention period and any additional state or territory conditions; category one evidence records must be kept for at least three months.

• FSANZ: evidence tool and prescribed activities ↗

ProCafe ships with food-safety starter checklists — opening and closing checks, cooking, cooling, reheating, hot-holding, cleaning and probe calibration — and you can build your own for anything your kitchen does.

Checklist items match the question being asked: Yes / No / N-A, a temperature, a note, a photo, a date, or a sign-off.

1. Open Checklists and choose Schedule checks.
2. Pick the checklist, the site, and the time windows (opening, midday, closing).
3. Choose weekdays — or days of the month for monthly jobs, like a deep clean on the 1st or probe calibration on the 1st and 15th. You can combine both.

Scheduled checks appear on Today when they're due, and completed runs are kept with who answered and when.

• Temperatures & equipment guide
• Daily checks — feature overview