Generate a customised, FSANZ-aligned food safety plan for your Australian cafe, restaurant or food business in minutes — with checklists, temperature logs and a cleaning schedule. Free PDF download.
A food safety plan is a written document that sets out the food safety hazards in your business and how you control them, including temperature limits, cleaning, and how you monitor and record everything. It gives staff clear procedures and shows council you manage food safety systematically.
Not exactly. A Food Safety Program is a formal, often auditable document that some higher-risk businesses are required to have under state law. A food safety plan is the broader practical framework of controls; this tool helps you document that framework, but check your state or council requirements for whether a formal accredited program is also needed.
The plan should keep potentially hazardous food out of the temperature danger zone of 5C to 60C. Cold food should be kept at or below 5C and hot food at or above 60C, with cooked food cooled from 60C to 21C within two hours and from 21C to 5C within a further four hours.
Requirements vary by state and by the type of food business, so check with your local council. Even where a formal program is not mandated, a written plan is strongly recommended because it demonstrates due diligence and makes inspections far smoother.
Review it at least once a year, and update it sooner whenever you change your menu, add equipment, or alter a process such as how you cool or store food. Keeping it current ensures it reflects the actual hazards in your kitchen.
Yes. This generator gives you a free PDF to start with, and FoodSafety HQ can run the whole plan digitally, so temperature logs, cleaning sign-offs and corrective actions are recorded on a phone or tablet and stored automatically for inspections.