Setting Up Your First Venue

To set up a venue, add its name and address, then tune the default check items, frequencies, opening hours and temperature limits to match how your venue actually runs. Getting this right once means the daily checks and the compliance gauge reflect your real operation. Create the venue From the venues area, add the venue name and street address and save. FoodSafety HQ immediately creates a starter set of check items so you can begin straight away. Default check items you get Temperature: cool room, display fridge, freezer, hot-hold bain-marie Cleaning: benchtops, floors, equipment, cool-room shelving Delivery: vehicle condition, packaging integrity, date & quality, documentation Tune check items and frequencies Rename, add or remove check items so they match your equipment, and set how often each is due (for example twice daily for fridges, daily for cleaning). The frequency drives the "pending today" count and the compliance gauge, so set it to what your venue genuinely needs. Set temperature limits For temperature checks, set the safe range for each unit. As a guide, cold potentially hazardous food should be at 5°C or below and hot food at 60°C or above . When a reading falls outside the range you set, FoodSafety HQ flags it and prompts a corrective action automatically. Set opening hours Add your opening days and hours. Checks aren't counted as missed on days the venue is closed, so your compliance record stays accurate for venues that don't trade every day. Classify the venue (Standard 3.2.2A) Use the classification wizard to determine whether your venue is Category 1 or Category 2 under Standard 3.2.2A. This tailors which food safety tools apply — for example whether a Food Safety Supervisor and substantiation records are required — so you only manage what's relevant to your business. Confirm the outcome with your state or territory regulator. Frequently asked questions Can I add my own check items? Yes. The default items are a starting point — you can rename them, add new ones for your specific equipment or tasks, and remove any you don't use. Each item can have its own frequency and, for temperature checks, its own safe range. What temperature limits should I set? As a general guide, cold potentially hazardous food should be kept at 5°C or below and hot food at 60°C or above. Set each unit's range to suit its purpose, and confirm any specific requirements with your food safety program or regulator. What happens on days my venue is closed? Set your opening hours and FoodSafety HQ won't count checks as missed on closed days, keeping your compliance percentage accurate for venues that don't trade seven days. Do I have to classify my venue? Classifying your venue under Standard 3.2.2A tailors the required tools (such as FSS and record-keeping) to your risk category, so the app only asks for what applies. It's strongly recommended; confirm the result with your regulator.