Guide · updated November 2026

Food safety record-keeping guides

• Standard 3.2.2A record keeping: what to record
  Category one food businesses must keep records proving food safety controls, for at least 3 months. What to record and how.
• Cooling cooked food: the 2-stage rule
  The Food Standards Code cooling rule explained, with practical methods and a cooling log you can use.
• The 2-hour/4-hour rule
  How long ready-to-eat potentially hazardous food can be out of the fridge: under 2 hours, 2–4 hours, over 4 hours.
• Fridge temperature logs that pass inspection
  How to keep a fridge, freezer and display temperature log that satisfies inspectors: twice daily, limits on the sheet, and corrective actions.
• Food Safety Supervisor requirements
  Who needs a Food Safety Supervisor, certificate rules, the 5-year renewal, and being reasonably available.
• Category one vs category two: which are you?
  Work out whether your food business is category one or two under Standard 3.2.2A, and what each must do.
• Cleaning and sanitising records
  Clean, then sanitise: how to schedule and record cleaning and sanitising of food contact surfaces and utensils.
• Allergen matrix for your menu
  Map every dish against the allergens that must be declared in Australia, and keep it updated when recipes or suppliers change.
• Inspection-day checklist for food businesses
  Get ready for an environmental health officer visit: records, supervisor certificate, temperatures, cleaning and hygiene.

More: Standard 3.2.2A record keeping: what to record · Cooling cooked food: the 2-stage rule · The 2-hour/4-hour rule · Fridge temperature logs that pass inspection · Food Safety Supervisor requirements · Category one vs category two: which are you? · Cleaning and sanitising records · Allergen matrix for your menu · Inspection-day checklist for food businesses