Answer a few questions and instantly see what your Australian food business requires — Food Safety Supervisor, temperature logs, cleaning schedule, Food Safety Program and council registration, aligned with the FSANZ Food Standards Code.
Businesses that handle unpackaged potentially hazardous food that is ready to eat, such as most cafes, restaurants and takeaways, generally need a trained Food Safety Supervisor. The checker asks about what you handle to indicate whether this applies to you.
Potentially hazardous food is food that must be kept at controlled temperatures to keep it safe, because bacteria can grow in it. Examples include cooked rice and pasta, meat, dairy, seafood, cooked vegetables and prepared salads. These foods drive most compliance requirements.
Food businesses generally must register or notify their local council before they start trading. The council uses this to assess your risk and schedule inspections. The checker flags this, but you confirm the exact process with your council.
No. A formal Food Safety Program is required for certain higher-risk activities and varies by state, so not every venue needs one. The checker indicates whether it is likely relevant, and your council or state regulator confirms it.
No. It gives you a reliable plain-English guide to your likely obligations under the Food Standards Code, but requirements vary by state and council, so always confirm the specifics with your local council before relying on the result.
Yes. Once the checker identifies what you need, FoodSafety HQ can run those systems digitally, including temperature logs, cleaning schedules and audits, so you can move from knowing your obligations to meeting them in one place.