Guide · updated November 2026
Category one vs category two: which are you?
Category one
Category one: caterers and food service businesses that process unpackaged potentially hazardous food into food that is ready to eat (e.g. cafés, restaurants, takeaways and caterers that cook, cool or reheat). Must use all three tools: a certified Food Safety Supervisor, trained food handlers, and records that show critical food safety controls are met.
Category two
Category two: businesses that sell or serve unpackaged potentially hazardous, ready-to-eat food they didn't make themselves (e.g. a deli slicing meats, a café selling pre-made sandwiches). Must have a certified Food Safety Supervisor and trained food handlers.
Neither?
Your business may not fall into category one or two (e.g. only packaged food, or only food that isn't potentially hazardous). Check with your local council, and keep using good food safety practices.
Sources: FSANZ: Standard 3.2.2A overview · FSANZ: Evidence tool (record templates) · FSANZ: Cooling and reheating food · Queensland Government: Standard 3.2.2A · WA Health: Food safety management tools
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Check my category Build my logbooksMore: 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 · Cleaning and sanitising records · Allergen matrix for your menu · Inspection-day checklist for food businesses