Food safety software for Australian restaurants. Digital temperature monitoring, allergen tracking, staff training and council-ready reports in one platform.
Australian restaurants operate under the FSANZ Food Standards Code, Chapter 3 — principally Standard 3.2.2 (food safety practices), Standard 3.2.3 (premises and equipment) and, since 8 December 2023, Standard 3.2.2A, which introduced food safety management tools such as a certified Food Safety Supervisor, food-handler training and evidence of key controls for eligible businesses handling unpackaged potentially hazardous food. In practice this means controlling temperatures, keeping records of cooking, cooling, cold and hot holding, cleaning and training, and being able to produce them on request. Exactly how these rules are applied and audited depends on your state or territory and local council, so confirm the specifics with your regulator.
Restaurant food safety software replaces paper diaries and clipboards with one digital system for recording temperatures, cooling and reheating steps, cleaning, deliveries, allergens, corrective actions and staff training. For a high-volume restaurant it means chefs log checks from a phone or shared device in seconds, out-of-range readings trigger alerts, and management sees compliance across every station in real time. FoodSafety HQ keeps every record timestamped and export-ready so you can demonstrate compliance under whichever FSANZ-based framework your council applies.
The FSANZ Code centres on the temperature danger zone of 5–60°C, where bacteria multiply fastest. Cold potentially hazardous food should be kept at or below 5°C, hot food at or above 60°C, and the 2-hour / 4-hour rule governs how long ready-to-eat potentially hazardous food can spend in the danger zone during prep and service. FoodSafety HQ turns these into scheduled checks with instant records and alerts so any breach is caught and corrected quickly.
When you batch-cook and cool food to serve later, FSANZ guidance is to cool it from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours, unless you can show an equivalent safe process. Reheating for hot holding should bring food rapidly to 60°C or hotter (typically a 75°C core). FoodSafety HQ lets you log each batch as a time-and-temperature event, prompts the follow-up cooling check, and flags any batch that misses its window so staff can re-cool, reheat or discard it before service.
You set zone-specific temperature thresholds and checklists for each area — grill, larder, pastry, coolrooms, freezers, bain-maries and the pass. Each station chef completes their own checks on a shared device or their phone, and everything feeds one compliance dashboard for management oversight. This station-by-station structure mirrors HACCP-style thinking, organising your records around the control points that actually reduce risk rather than a single generic checklist.
Australia's Plain English Allergen Labelling (PEAL) requirements under Standard 1.2.3 define the allergens that must be declared clearly and consistently. For a restaurant with a big à la carte or tasting menu and frequent specials, the challenge is keeping that information accurate for every staff member. FoodSafety HQ lets you maintain structured allergen records against your menu, update them as dishes change, and generate QR codes so diners view current allergen details on their phones — supported by staff allergen training records.
Many Australian restaurants must have a designated Food Safety Supervisor, and Standard 3.2.2A requires a certified supervisor to be reasonably available for eligible businesses. However, the exact requirement — including who is eligible and what certification is accepted — varies by state, territory and council. FoodSafety HQ stores Food Safety Supervisor certificates and staff qualifications with expiry alerts, so you can always show who your current supervisor is and that your food handlers are trained.
A large menu means many suppliers arriving daily. FoodSafety HQ structures receiving as a supplier-based delivery check: the person accepting goods records the delivery temperature (cold food should arrive at or below 5°C), works through a receiving checklist, and can reject anything out of spec on the spot. Each delivery is logged against the supplier, building a cold-chain and traceability record that answers the key questions after any incident — where the food came from and whether it was safe on arrival.
Reports generate in seconds. You select the date range and compliance areas, and FoodSafety HQ produces a report covering temperature logs, cooling and reheating records, cleaning, deliveries, training history and corrective actions — timestamped and ready to hand to an auditor or council officer, instead of searching through paper folders during a busy service.
Yes. Multi-venue operators can keep each kitchen's records separate but centrally visible, compare compliance across locations, and spot recurring issues such as a coolroom that repeatedly runs warm. Head office can demonstrate that every individual site meets its obligations under its own local council framework, without managers emailing photos of clipboards.