What is Food Safety Standard 3.2.2A?

Category one businesses need a food safety supervisor, trained food handlers and evidence of prescribed controls. Category two needs the supervisor and trained handlers. This checklist helps with daily records; your regulator confirms which requirements apply.

Does using this checklist make me compliant with 3.2.2A?

No. 3.2.2A also requires a food safety supervisor and food handler training, and your state or territory sets how it applies to you. This is a free record-keeping starting point, not a substitute for meeting the Standard or for your local requirements — always check with your regulator.

What temperatures does it use?

Cold holding uses 5 °C and hot holding 60 °C. Two-stage cooling is 60 °C to 21 °C within two hours, then to 5 °C within four more hours, unless a safe alternative is demonstrated. The starter cooking and reheating targets are editable operational defaults, not universal legal minima; review them for your food and process.

Can I keep these records digitally?

Yes. ProCafe runs these checks on your team's phones, records temperatures against the limits and keeps a time-stamped history you can show a council officer or auditor. Free for 14 days, no card required.

Free Standard 3.2.2A food safety checklist

A printable set of daily food-safety checks for Australian cafes, delis and bakeries, with the FSANZ temperature control points (5 °C cold, 60 °C hot) filled in. A practical starting point for the everyday records that sit alongside Standard 3.2.2A's food-handler training and supervision requirements — print it, or run the checks on your team's phones with ProCafe.

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Standard 3.2.2A checklist

Site: Date: Checked by:

Opening checks

Fridges and freezers running correctly
Probe thermometer working and sanitised
Hand wash basin stocked with soap and paper towels
Allergen information available and up to date
Fridge temperature(≤ 5 °C)

Fridge & freezer temperatures

Fridge temperature(≤ 5 °C)
Freezer temperature(≤ -18 °C)

Delivery / goods-in checks

Chilled goods temperature(≤ 5 °C)
Frozen goods temperature(≤ -18 °C)
Packaging intact and undamaged
Within use-by / best-before date
Delivery accepted (reject if unsatisfactory)

Cooking temperature records

Dish or food cooked
Core temperature when cooked(≥ 75 °C)

Cooling records

Dish or food cooled
Temperature after cooling(≤ 5 °C)
Time taken to cool

Two-stage cooling record

60 °C → 21 °C within 2 hours; then 21 °C → 5 °C within a further 4 hours, unless a safe alternative is demonstrated.

Start: food at 60 °C — time

Stage 1: food at 21 °C — time / actual temperature

Stage 2: food at 5 °C — time / actual temperature

Action taken if either stage is missed

Separate from the cumulative 2-hour/4-hour rule for food out of refrigeration.

Reheating records

Dish or food reheated
Core temperature when reheated(≥ 70 °C)

Hot-holding records

Dish or food held hot
Hot-holding temperature(≥ 60 °C)

Cleaning checks

Area cleaned and sanitised
Product used
Contact time followed

Closing checks

Hot holding switched off and food cooled correctly
Surfaces and equipment cleaned and sanitised
Waste removed and bins cleaned
Fridges and freezers running correctly

Probe calibration

Ice point reading (expect 0 °C)(-1 °C – 1 °C)
Boiling point reading (expect 100 °C)(99 °C – 101 °C)

Pest checks

Signs of pest activity seen?
Areas checked
Action taken

Tick each check once done and record temperatures where shown. Keep the completed diary on file.

Review cooking and reheating targets for your food and process; these are editable starter settings. Reheat rapidly to at least 60 °C for hot holding. Keep records required by the 3.2.2A evidence tool for at least 3 months. Add transport, display and other checks your operation requires. Sources: FSANZ cooling and reheating guidance and Standard 3.2.2A evidence tool.

Questions

Common questions

What is Food Safety Standard 3.2.2A?: Category one businesses need a food safety supervisor, trained food handlers and evidence of prescribed controls. Category two needs the supervisor and trained handlers. This checklist helps with daily records; your regulator confirms which requirements apply.
Does using this checklist make me compliant with 3.2.2A?: No. 3.2.2A also requires a food safety supervisor and food handler training, and your state or territory sets how it applies to you. This is a free record-keeping starting point, not a substitute for meeting the Standard or for your local requirements — always check with your regulator.
What temperatures does it use?: Cold holding uses 5 °C and hot holding 60 °C. Two-stage cooling is 60 °C to 21 °C within two hours, then to 5 °C within four more hours, unless a safe alternative is demonstrated. The starter cooking and reheating targets are editable operational defaults, not universal legal minima; review them for your food and process.
Can I keep these records digitally?: Yes. ProCafe runs these checks on your team's phones, records temperatures against the limits and keeps a time-stamped history you can show a council officer or auditor. Free for 14 days, no card required.

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