Guide · updated November 2026

Standard 3.2.2A record keeping: what to record

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

Records that cover the critical controls

• Receiving potentially hazardous food (temperatures and checks)
• Cold and hot storage and display temperatures
• Cooking (core temperatures)
• Cooling cooked food (both stages)
• Reheating to hot hold
• Using the 2-hour/4-hour rule
• Cleaning and sanitising food contact surfaces and utensils

FSANZ provides an evidence tool with templates. Any accurate, consistent record works: paper logs, digital records, data loggers or supplier dockets.

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

More: 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