Guide · updated November 2026

Inspection-day checklist for food businesses

  • Food Safety Supervisor certificate and training records on hand
  • Logs filled in daily (not all at once)
  • Fridges at 5°C or colder and hot food at 60°C or hotter
  • A calibrated probe thermometer
  • Raw food stored below ready-to-eat food, with everything covered and labelled
  • Hand washing basin stocked with soap and paper towel
  • Clean surfaces, a sanitiser in use, and pest-free
  • Corrective actions recorded

Category one records must be kept for at least 3 months, and you must be able to show them to an environmental health officer.

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FoodSafe Records prints monthly logs for your fridges, dishes and cleaning tasks, with the limits printed on every sheet. Check your category free.

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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