3.2.2A Daily Food Safety Kit (AU)

Still writing fridge temps on a clipboard that goes missing? This is a simple spreadsheet for Australian cafés, takeaways, caterers, bakeries and food trucks that want their daily food safety records in one tidy place.

It covers the day-to-day checks described in FSANZ guidance on Standard 3.2.2A (Food Safety Management Tools): fridge and hot-holding temperatures, deliveries, cooling cooked food, ready-to-eat food out of the fridge (the 2-hour / 4-hour rule), and cleaning and sanitising.

Type in the numbers and the sheet does the checking. Cold over 5°C or hot under 60°C turns red. Cooling is checked against 60°C → 21°C within 2 hours, then 21°C → 5°C within the next 4 hours. The 2h/4h log adds up the time out of the fridge and tells you whether to use, refrigerate or throw it out. An inspector-ready self-check counts every red flag across your logs, so you can fix gaps before a council visit.

Works in Microsoft Excel and the free version of Google Sheets. No macros, no add-ons, no subscription. Print it or keep it on a tablet.

WHAT'S INCLUDED

Daily_Food_Safety_Kit_AU.xlsx – 8 tabs: Start Here (instructions, colour key, FSANZ source links); Settings (business, food safety supervisor & certificate, council, equipment list, staff initials); Temp Log (equipment dropdown, temp, OK / red flag, corrective action); Receiving Log (chilled / frozen / hot, temp on receipt, accept / reject); Cooling Log (60°C, 21°C and 5°C checks, PASS / FAIL); 2h-4h Log (up to 3 out/back periods per item, total time, what the rule says); Cleaning Roster (daily & weekly tasks, initials Mon–Sun, missed count); Inspector Checklist (Y / N / N/A self-check + live red-flag counts).

Quick Start Guide (PDF, 3 pages) – setup, daily use, the limits used, with links to the FSANZ pages they come from. Clearly labelled SAMPLE rows on every tab so you can see how it works.

FEATURES

Red flags when cold > 5°C or hot < 60°C. Orange reminder until a corrective action is written. Delivery check: chilled 5°C or colder, hot 60°C or hotter, frozen hard. Two-stage cooling check (60→21°C in 2h, 21→5°C in 4h), handles past-midnight times. 2-hour / 4-hour rule calculator. Weekly cleaning & sanitising roster with initials. Inspector-ready self-check with live red-flag counts. Print-ready (landscape, headers repeat on each page). Excel + Google Sheets (free) – formulas only, no macros.

FAQ

Who is it for? Australian food businesses that handle unpackaged, ready-to-eat potentially hazardous food – e.g. cafés, restaurants, takeaways, caterers, bakeries, food trucks. Your council can tell you which category your business is.

Does using this mean I comply with Standard 3.2.2A? No spreadsheet can guarantee that. This is a record-keeping aid that helps you write down the checks. What you need depends on your business, state and council – check with your local council or state food regulator.

How long should I keep the records? As good practice, keep completed records for at least 3 months. FSANZ guidance says category one businesses that keep records must keep them for at least 3 months. Check your council or state requirements too.

Do I need Excel? No. Upload the .xlsx to Google Drive and open it with Google Sheets (free). It also works in Microsoft Excel.

Is it a digital download? Yes. You'll get a .zip with the spreadsheet and the PDF guide straight after purchase. Nothing is posted.

This kit is a record-keeping aid only. It is not legal advice and does not guarantee compliance with the Food Standards Code or any state or council requirement, or that you will pass an inspection. It is not affiliated with, endorsed or approved by Food Standards Australia New Zealand (FSANZ), any council or any government authority. Requirements vary between states and councils – always check with your local council or state food regulator. Limits used in the kit are taken from FSANZ public pages (linked in the guide). Sample names in the file are made up.

Because this is a digital download, please read the description and FAQ before buying. If something doesn't open or work, contact me through the store and I'll help.