Template

AACC V1 Food Safety Audit Checklist

by Darren Moss, from the Community

10+

Use this AACC V1 Food Safety Audit checklist to evaluate compliance with Food Standards 3.2.2 and 3.2.3. It guides inspections of kitchen cleanliness, equipment condition, temperature control and logging, cooling and hot holding, hand washing facilities and practices, labeling and rotation, cross-contamination controls, receiving and storage, thermometer accuracy and calibration, PPE and chemicals, records management, pest control, and critical action points. Ideal for restaurants, catering, and food service teams.

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Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions .

Template

Food Safety Standards 3.2.2 and 3.2.3 Audit Checklist

This audit checklist helps food businesses assess compliance with Food Safety Standards 3.2.2 and 3.2.3. It covers food handling skills and knowledge, receiving and storage, temperature control, preparation and cooling, food display and disposal, health and hygiene, cleaning and sanitising, pest management, and premises design and construction. Use it to verify processes, maintain records such as temperature logs, and ensure safe, suitable food is produced and served.

by Megan Bennett, from the Community

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Food Safety Audit Checklist 3.2.2 and 3.2.3

Conduct a comprehensive food safety audit aligned with Food Standards 3.2.2 and 3.2.3. Evaluate staff skills, food receipt and storage, processing and cooling, cleaning and sanitising, waste and pest control, and facility fixtures and equipment. Capture evidence, note nonconformances, and assign corrective actions to improve compliance across food premises.

by Darren Smith, from the Community

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Food Safety Audit Template for FSANZ 3.2.2 and 3.2.3

This Food Safety Audit template helps hospitality and food service teams assess compliance with FSANZ Food Safety Standards 3.2.2 and 3.2.3. It covers food receipt, storage, processing, separation of raw and cooked foods, cooling and reheating, equipment sanitation, staff hygiene and PPE, handwashing facilities, cleaning schedules, pest control, maintenance reporting, temperature monitoring and device accuracy, and premises design and ventilation. Use it to document evidence, record temperatures, manage recalls and disposal, and plan follow up actions across restaurants, cafes, catering, and food retail operations.

by Richard Summers, from the Community

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Food Safety and HACCP Audit

Use this Food Safety and HACCP audit checklist to assess kitchen compliance and reduce risk. It covers monitoring and verification, cold and hot holding, cooling and reheating, FIFO stock rotation, labeling and storage, cross contamination prevention, staff hygiene and handwashing, cleaning and sanitizing, pest control, equipment and refrigeration maintenance, and design and construction standards. Includes guidance aligned to FSANZ Standard 3.2.2 and 3.2.3, scoring criteria, and action planning so managers can verify temperatures, documentation, and training, and correct non conformances quickly across outlets.

by Vir Parkash, from the Community

20+

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Food Safety and HACCP Audit Checklist

This Food Safety and HACCP Audit checklist helps hospitality teams assess compliance with FSANZ Standards 3.2.2 and 3.2.3. It covers daily monitoring, refrigeration and freezer logs, cooling and reheating, hot and cold holding, FIFO stock rotation, labelling and date coding, cross-contamination prevention, cleaning and sanitising, chemical storage, pest control, staff hygiene practices, and training requirements. Clear temperature targets, the 2/4-hour rule, equipment maintenance checks, and sanitizer PPM guidance are included. Use this template to score outlets, capture corrective actions, and verify evidence of compliance across kitchens, buffets, and bars.

by Andre Dacosta, from the Community

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Food Safety Audit Checklist for ANZ Food Standards

Use this comprehensive food safety audit checklist to assess compliance with the Australia and New Zealand Food Standards Code 3.2.2 and 3.2.3 across a food business or institutional kitchen. Verify food handling, receipt, storage, processing, display, packaging, transport and disposal, plus staff hygiene, illness reporting, handwashing facilities, temperature control and probe calibration, pest management, and facility design including water, sewage, lighting, ventilation and waste. Record findings, add comments and determine reinspection needs.

by Michelle Tanner, from the Community

10+

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