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.

Start your free trial

ProCafe · Free template

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

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.

Questions

Common questions

What is Food Safety Standard 3.2.2A?
Standard 3.2.2A introduces food-safety management tools for many Australian food businesses — a trained food safety supervisor, food handler training, and being able to substantiate key practices with records. This checklist covers the everyday temperature and hygiene records that support that.
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?
The FSANZ Food Standards Code control points: potentially hazardous food kept at 5 °C or colder, and hot food held at 60 °C or hotter, with cooking and reheating limits filled in. Every limit is editable.
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.

More free tools

Fridge & freezer temperature log

Printable daily AM/PM temperature log with safe-limit reminders and a corrective-action column.

Daily food safety checklist

Printable opening, closing and cleaning checks plus temperature logging, ready for the wall.

Cleaning schedule template

Printable daily, weekly and monthly cleaning tasks with product and sign-off columns.