Australia Restaurant Food Safety Checklist (FSANZ 3.2.2)
This restaurant food safety checklist ensures compliance with the Australia New Zealand Food Standards Code, particularly Standards 3.2.2 (Food Safety Practices and General Requirements) and 3.2.3 (Food Premises and Equipment). Covers all state/territory Food Act requirements and local council health regulations. A Food Safety Supervisor must be appointed for each food premises. Complete this checklist daily.
- Industry: Food & Hospitality
- Frequency: Daily
- Estimated Time: 20-25 minutes
- Role: Food Safety Supervisor / Kitchen Manager
- Total Items: 31
- Compliance: FSANZ Standard 3.2.2, FSANZ Standard 3.2.3, State/Territory Food Acts, Australia New Zealand Food Standards Code, Food Safety Standards
Temperature Control (Std 3.2.2 Div 3)
Temperature control for potentially hazardous foods.
- Cold storage at 5 degrees C or below?
- Hot holding at 60 degrees C or above?
- Cooling from 60 to 21 degrees C within 2 hours, then to 5 degrees C within 4 hours?
- Reheating to 60 degrees C or above rapidly?
- Probe thermometer available and calibrated?
- Temperature records maintained?
Food Handling & Processing (Std 3.2.2 Div 2)
Safe food handling practices.
- Food receipt checks performed (temperature, condition)?
- Measures to prevent cross-contamination in place?
- Raw and ready-to-eat foods separated?
- Cooking temperatures verified for high-risk foods?
- Date labelling and rotation (FIFO) followed?
Personal Hygiene (Std 3.2.2 Div 4)
Food handler hygiene requirements.
- Handwashing facilities accessible with warm water and soap?
- Proper handwashing observed by food handlers?
- Ill food handlers excluded from handling food?
- Food handlers wearing clean outer clothing?
- Hair effectively restrained?
Cleaning & Sanitising (Std 3.2.2 Div 5)
Cleaning and sanitising of food contact surfaces and equipment.
- Food contact surfaces clean and sanitised?
- Utensils and equipment clean?
- Cleaning schedule documented and followed?
- Sanitiser at correct concentration?
- Dishwasher reaching required temperature?
Food Premises & Equipment (Std 3.2.3)
Premises and equipment standards.
- Premises clean and in good repair?
- Ventilation adequate to prevent condensation?
- Pest control program in place?
- Waste disposed frequently and bins clean?
- Adequate lighting in food preparation areas?
Food Safety Program & Records
Food safety management system and record keeping.
- Food Safety Program documented (if required)?
- Food Safety Supervisor appointed and certificate current?
- Allergen information available for customers?
- Supplier records and invoices maintained?
- Additional observations and actions required
Related Food & Hospitality Checklists
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- Australia Food Truck/Mobile Vendor Inspection Checklist
- Australia Liquor Licence Compliance Audit Checklist
- Checklist de Limpieza de Cocina Comercial
- Australia Hotel Housekeeping Inspection Checklist
- Hotel Housekeeping Supervisor Inspection
- Hotel F&B Service Checklist
- Hotel Maintenance Inspection Checklist
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Why Use This Australia Restaurant Food Safety Checklist (FSANZ 3.2.2)?
This australia restaurant food safety checklist (fsanz 3.2.2) helps food & hospitality teams maintain compliance and operational excellence. Designed for food safety supervisor / kitchen manager professionals, this checklist covers 31 critical inspection points across 6 sections. Recommended frequency: daily.
Ensures compliance with FSANZ Standard 3.2.2, FSANZ Standard 3.2.3, State/Territory Food Acts, Australia New Zealand Food Standards Code, Food Safety Standards. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Australia Restaurant Food Safety Checklist (FSANZ 3.2.2) cover?
This checklist covers 31 inspection items across 6 sections: Temperature Control (Std 3.2.2 Div 3), Food Handling & Processing (Std 3.2.2 Div 2), Personal Hygiene (Std 3.2.2 Div 4), Cleaning & Sanitising (Std 3.2.2 Div 5), Food Premises & Equipment (Std 3.2.3), Food Safety Program & Records. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily. Each completion takes approximately 20-25 minutes.
Who should use this Australia Restaurant Food Safety Checklist (FSANZ 3.2.2)?
This checklist is designed for Food Safety Supervisor / Kitchen Manager professionals in the food & hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.