Download a free starter pack of food safety record templates — receiving, fridge, freezer, cooking, cooling, reheating, cleaning and corrective-action logs, aligned with the FSANZ Food Standards Code. Free PDF.
The Food Safety Record Pack builds a free starter set of the record templates a food business needs — receiving, fridge and freezer, cooking, cooling, reheating, display, cleaning and corrective-action logs — in one printable PDF, aligned with the Australia New Zealand Food Standards Code. Keeping records is how you show your food is safe. This pack gives you the blank logs to start with, so you're not building spreadsheets from scratch before an inspection. When to use it: When you're setting up food-safety record keeping for a new or existing business.. When a council officer expects to see temperature, cleaning and corrective-action records.. When you want a consistent set of logs across shifts or sites.. When you're moving from ad-hoc notes to a proper, repeatable system.. How to use it: Enter your business name and type. Choose which logs to include (fridge, freezer, cooking, cooling, cleaning and more). Generate the pack and download the printable PDF. Print the logs you need and complete them as you go, signing each entry. Act on anything outside the safe range and record it in the corrective-action log. What records does a food business need to keep? It depends on your activities, but common records include receiving/temperature checks, fridge and freezer temperatures, cooking, cooling and reheating temperatures, cleaning sign-off and corrective actions. Standard 3.2.2A businesses generally need to show their controls work. Confirm the exact requirements with your council or state regulator. How long do I keep food safety records? Retention varies by state and business, but for many Standard 3.2.2A businesses records are kept for at least three months. Confirm the period that applies to you with your regulator, and keep records long enough to demonstrate ongoing control. Are these templates FSANZ-aligned? Yes. The logs use the safe targets in the Food Standards Code — cold storage at or below 5°C, cooking and reheating to 75°C in the centre, hot holding at 60°C or above, and the 2-hour/4-hour cooling rule. They are general templates, so adapt them to your business. Can I record all of this digitally instead of on paper? Yes, and most businesses find it easier. A free FoodSafety HQ account turns every log in this pack into digital checks your staff complete on their phones, with reminders and automatic, council-ready storage — so nothing gets lost or back-filled. Which logs should I include? Include the logs that match what you do: receiving if you take deliveries, cooking/cooling/reheating if you prepare hot food, display if you have a bain-marie or cold display, and always cleaning and corrective actions. You can generate the pack again anytime with a different selection.
How to use the Food Safety Record Pack
Enter your business name and type.
Choose which logs to include (fridge, freezer, cooking, cooling, cleaning and more).
Generate the pack and download the printable PDF.
Print the logs you need and complete them as you go, signing each entry.
Act on anything outside the safe range and record it in the corrective-action log.
Frequently asked questions
What records does a food business need to keep?
It depends on your activities, but common records include receiving/temperature checks, fridge and freezer temperatures, cooking, cooling and reheating temperatures, cleaning sign-off and corrective actions. Standard 3.2.2A businesses generally need to show their controls work. Confirm the exact requirements with your council or state regulator.
How long do I keep food safety records?
Retention varies by state and business, but for many Standard 3.2.2A businesses records are kept for at least three months. Confirm the period that applies to you with your regulator, and keep records long enough to demonstrate ongoing control.
Are these templates FSANZ-aligned?
Yes. The logs use the safe targets in the Food Standards Code — cold storage at or below 5°C, cooking and reheating to 75°C in the centre, hot holding at 60°C or above, and the 2-hour/4-hour cooling rule. They are general templates, so adapt them to your business.
Can I record all of this digitally instead of on paper?
Yes, and most businesses find it easier. A free FoodSafety HQ account turns every log in this pack into digital checks your staff complete on their phones, with reminders and automatic, council-ready storage — so nothing gets lost or back-filled.
Which logs should I include?
Include the logs that match what you do: receiving if you take deliveries, cooking/cooling/reheating if you prepare hot food, display if you have a bain-marie or cold display, and always cleaning and corrective actions. You can generate the pack again anytime with a different selection.