Multi-venue food safety software to manage compliance across all sites from one dashboard. Compare performance and standardise processes across your group.
The reliable way is to run every venue's records through one system instead of a separate paper folder at each site. In FoodSafety HQ, each location completes its daily checks — temperatures, cleaning, deliveries, corrective actions — on a phone or tablet, and those records flow into a central account head office controls. You set your food safety program once, apply it to every venue, and get a live, consolidated picture. It's general guidance rather than legal advice, so confirm the specifics for each site with its local authority.
It's software that lets a hospitality group, franchise, or chain manage food safety compliance across several sites from a single dashboard. Instead of visiting each venue or chasing records by email, head office can see how every location is tracking against the FSANZ Food Standards Code, standardise checklists and training across sites, compare performance, and keep a separate audit-ready record for each venue.
By standardising the program centrally and making every site visible. A franchisor builds the approved checklists, check items, and training once and rolls them out to every franchisee, so each independently operated venue starts from the same baseline. Role-based access lets the franchisor see that each site is actually keeping its records and meeting the standard, without taking over the day-to-day running of the business.
Yes. The central dashboard shows compliance rates, outstanding corrective actions, and check completion for every venue at once, updated as staff complete their checks. Head office and area managers can spot a site that's slipping the same day rather than waiting for a quarterly review or an audit, then drill into that venue to see the underlying records.
The core food safety requirements come from Chapter 3 of the FSANZ Food Standards Code and apply nationally, so the fundamentals — keeping potentially hazardous food out of the 5°C to 60°C danger zone, monitoring temperatures, cleaning and sanitising, safe handling — are the same everywhere. However, food safety is enforced locally, and requirements can vary by council, state, and territory. Venues in different areas may sit under different authorities, so confirm each site's specific obligations with its local council.
Yes. FoodSafety HQ uses role-based access control. A venue manager sees and runs only their own site, an area or regional manager sees the cluster of venues they're responsible for, and head office or a franchisor gets visibility across the entire group. Everyone works from the same records, but you control who sees what.
Yes. You build your checklists and check items once and roll that standardised template out to every venue, so each site records the same fundamentals in the same way. Individual venues can extend their own list — for example adding a walk-in cool room or an extra prep fridge to their temperature checks — while the group-defined core stays intact.
FoodSafety HQ keeps a separate, complete, timestamped record for each venue — temperature logs, cleaning records, corrective actions, deliveries, and training — that you can produce for that site on its own when it's inspected. Because your venues may sit under different councils or states, keeping clean per-venue records is what lets each location meet the specific expectations of its own regulator. Exact requirements vary by jurisdiction, so confirm what each authority expects.
Standard 3.2.2A introduced food safety management tools — such as a food safety supervisor, evidence of food handler training, and a documented element — and came into force on 8 December 2023 for certain businesses that handle unpackaged, ready-to-eat, potentially hazardous food. Whether a given venue falls into that category depends on what it does, and how it's applied can vary by state or territory. In a group, that means checking it venue by venue. Software can't make that call for you, but keeping separate, timestamped records at each site is exactly what makes demonstrating compliance straightforward.
There's no limit to the number of venues on a FoodSafety HQ account — whether you run two cafes or fifty restaurants, the group dashboard scales with you. Because your standard program is defined centrally, opening your eleventh venue works the same way as opening your third: create the workspace, apply your checklists and training, and invite the team. Adding sites doesn't mean rebuilding your food safety system each time.