Mobile food safety software for Australian food trucks. Complete compliance checks on the go with temperature logs, cleaning records and council-ready reports.
A food truck is a food business under the FSANZ Code, so the food safety practices in Standard 3.2.2 apply. From 8 December 2023, Standard 3.2.2A introduced additional food safety management requirements for certain businesses that handle unpackaged, ready-to-eat potentially hazardous food — which can include obligations like a trained food safety supervisor and food handler skills. Whether a formal documented program is mandatory depends on your food, your activities, and your state or territory rules, so check your situation against the standard and your local health department. FoodSafety HQ gives you the digital records and routines to meet these requirements in practice.
Often, yes. Food business registration and notification is handled at the local council level, and mobile vendors frequently need to notify or register with each local council area where they trade. Many states use a primary or home council for your principal registration, with notification or approval required from other councils when you trade in their area. Requirements differ from council to council and there is no single national process, so check each council where you plan to trade. This is general guidance, not legal advice.
Keep potentially hazardous cold food at or below 5°C and hot food at or above 60°C, staying out of the 5°C to 60°C danger zone where bacteria multiply fastest. On a truck this is harder because refrigeration may run off a generator or battery and heat builds up at the service window, so check and record fridge, freezer, and hot-holding temperatures regularly. FoodSafety HQ makes each check a quick tap-to-log task with a timestamp.
Loading, driving, and setting up can take an hour or more, so transport is a real hazard. Keep cold food at or below 5°C and hot food at or above 60°C in transit using properly powered fridges or insulated containers, avoid loading food warm, and check temperatures before you leave, on arrival, and through service. Recording those checks proves cold and hot holding held throughout the trip.
It is a guide for ready-to-eat potentially hazardous food that has been in the 5°C to 60°C danger zone. If the total time is under 2 hours, the food can be used or put back in refrigeration; between 2 and 4 hours it should be used or sold; beyond 4 hours it should be thrown out. It is useful when refrigeration space is limited during a busy service, and FoodSafety HQ timestamps each log so you can track the clock accurately.
Standard 3.2.3 requires appropriate hand-washing facilities and an adequate water supply. In practice most mobile vendors need a dedicated hand-washing basin with warm running water, soap, and single-use paper towel, kept separate from food and equipment sinks, plus enough potable water on board for a full trading session and a way to manage waste water. Confirm the specifics with the councils where you trade, as expectations can vary.
Keep one consistent set of food safety records — temperature logs, cleaning records, delivery checks, staff training, and allergen information — that works for any jurisdiction, so you can respond to any council's inspection with the same evidence. FoodSafety HQ stores all of this digitally and lets you generate a council-ready report from your phone wherever you set up, which is far simpler than maintaining separate paper trails for each area.
Yes. Markets, showgrounds, and regional events are exactly where mobile signal is weakest, and paper records get lost or damaged. FoodSafety HQ is built mobile-first and captures your checks on your phone even with poor signal, then syncs when you are back in range, so a dead zone never means a gap in your logs.
Yes. Allergen labelling requirements under Standard 1.2.3, including Plain English Allergen Labelling (PEAL), apply to food businesses, and customers can ask about allergens in the food you serve. Keep clear, accurate allergen information for your menu accessible during service. FoodSafety HQ helps you maintain this and can display a scannable QR code at your window so customers can check allergens on their own phone.
Food Safety Supervisor requirements are set by each state and territory and vary — some require a certified supervisor for certain food businesses, and Standard 3.2.2A also introduced supervisor-related obligations for certain businesses handling unpackaged, ready-to-eat potentially hazardous food. Whether your food truck needs one depends on your jurisdiction and what you serve, so check with your state or territory health department and the councils where you trade. FoodSafety HQ tracks your team's certifications and reminds you before they expire.