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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 frozen hard, not partly thawed
  • 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 — two-stage batch record

  • Food / batch and cooling method
  • Cooling — record both stages and observation times
  • Record any corrective action or confirm no limits were missed

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

Dishwasher rinse temperature

  • Dishwasher final rinse temperature (gauge)(≥ 82 °C)
  • Wash and rinse arms clear, filters clean, detergent and rinse aid topped up

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. Write the observations, dates, times and temperatures where shown. Keep the completed record with your plan.

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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