For cafés, restaurants, takeaways, caterers and delis · all states
When the health inspector asks for your records, hand them a folder.
Standard 3.2.2A requires cafés and caterers to keep records proving their food is safe, and to keep them for at least 3 months. FoodSafe Records prints logbooks made for your kitchen: your fridges, your dishes, your cleaning tasks. Every sheet shows the safe temperature limits, so staff know what to write and what to do when something's off.
Prefer paper on the bench? These are designed to print, sit on a clipboard and file monthly.
What inspectors ask for
- 🌡 Fridge, freezer and display temperatures
- ⏱ Cooling logs: 60°C → 21°C → 5°C
- 🧽 Cleaning and sanitising records
- 🎓 Supervisor certificate and staff training
Which category is my business? Free
Build my logbooks
Tell us about your kitchen once. We'll lay out every sheet for it. Saved on this device.
Unlock your logbooks
Logbook Pack
A$49
- Monthly logbooks for your fridges and displays
- Receiving, cooking, cooling and reheating logs
- Hot and cold display log, plus the 2-hour/4-hour log
- Cleaning and sanitising sign-off for your tasks
- Corrective action log
- Print as many months as you need for 12 months
Complete Records System
A$99
- Everything in the Logbook Pack
- Supervisor and staff training register, with renewal dates
- Our food safety procedures (one-page summary for staff)
- Allergen matrix for your dishes
- Pest control and thermometer calibration logs
- Inspection-ready folder index and inspection-day checklist
Multi-site
A$199/yr
- Complete Records System for every site or kitchen
- Save each site's setup
- For groups, franchisees and caterers with more than one kitchen
- One payment, no auto-renewal
Secure payment by Stripe. Tax invoice emailed with every order.
Saved sites
Temperature rules at a glance
The 2-hour / 4-hour rule
For ready-to-eat potentially hazardous food that's been out between 5°C and 60°C:
Pricing
Free
A$0
- Category check
- Temperature rules
- Sample logbook page
Food safety apps often charge a monthly subscription. FoodSafe Records is a one-off payment for paper-first kitchens.
FAQ
Are paper records OK?
Yes. The standard is about keeping evidence. Paper logs, digital records, invoices and data logger printouts can all work, as long as they're accurate, kept for at least 3 months and available to an environmental health officer.
Do I still need a Food Safety Supervisor?
Yes, if you're category one or two. The supervisor needs a current certificate from a registered training organisation (renewed at least every 5 years) and must be reasonably available. The Complete System includes a register to track it.
Is this a food safety program?
No. It's a record-keeping system for Standard 3.2.2A. Some higher-risk businesses (for example some caterers and businesses serving vulnerable people) need an audited food safety program. Check with your council or state food authority.
Is this official?
No. FoodSafe Records is independent and not affiliated with FSANZ, any state food authority or council. The logs follow FSANZ guidance and the temperature limits in the Food Standards Code.