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HVC Food Safety Inspection Checklist

by Amigo Huber, from the Community

Use this HVC Food Safety Inspection checklist to evaluate Australian food businesses against Food Standards 3.2.2 and 3.2.3. Cover receiving, storage, temperature control of potentially hazardous food, processing, cooling, reheating, display, packaging, transport, recalls and disposal. Verify handler health and hygiene, skills and knowledge, cleanliness, pest control, water, sewage, refuse, ventilation, lighting, chemical storage and toilet facilities.

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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.

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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
Downloads: 10+
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Template
Food Mandatory Assessment Checklist
Use this Food Mandatory Assessment checklist to evaluate food business compliance with Australian food safety standards. It covers receiving, identification and traceability, temperature control of potentially hazardous food, storage conditions, safe processing and cooking, cooling and reheating, display and packaging, transportation, recalls and disposal. The template also checks handler health and hygiene, skills and knowledge, cleanliness and sanitising, pest control, water supply, waste, ventilation and lighting, personal effects and chemical storage, toilet facilities, and thermometer accuracy. Ideal for routine, follow-up or complaint inspections.
by Kelly Mahoney, from the Community
Downloads: 0
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Template
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
Downloads: 10+
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Template
City of Wanneroo Food Business Inspection Report
This City of Wanneroo Food Business Inspection Report template helps environmental health officers and food business operators assess compliance with Australia’s Food Standards Code 3.2.2, 3.2.3 and 3.2.2A. It covers receiving, storage and temperature control of potentially hazardous foods; processing, cooling and reheating; food display and contamination prevention; staff health, hygiene and training; record keeping of prescribed activities; packaging; transport and distribution; food recall and disposal; and premises requirements including handwashing facilities, cleaning and sanitising, equipment suitability and maintenance, thermometers, single-use items, pest control, potable water, wastewater and sewage, refuse storage, ventilation, lighting, personal effects/chemical storage, toilet facilities, and design and construction. Includes instructions for scoring, adding actions, and exporting reports.
by Wayne Harris, from the Community
Downloads: 0
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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

10+

Get

Template

Food Mandatory Assessment Checklist

Use this Food Mandatory Assessment checklist to evaluate food business compliance with Australian food safety standards. It covers receiving, identification and traceability, temperature control of potentially hazardous food, storage conditions, safe processing and cooking, cooling and reheating, display and packaging, transportation, recalls and disposal. The template also checks handler health and hygiene, skills and knowledge, cleanliness and sanitising, pest control, water supply, waste, ventilation and lighting, personal effects and chemical storage, toilet facilities, and thermometer accuracy. Ideal for routine, follow-up or complaint inspections.

by Kelly Mahoney, from the Community

Get

Template

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

10+

Get

Template

City of Wanneroo Food Business Inspection Report

This City of Wanneroo Food Business Inspection Report template helps environmental health officers and food business operators assess compliance with Australia’s Food Standards Code 3.2.2, 3.2.3 and 3.2.2A. It covers receiving, storage and temperature control of potentially hazardous foods; processing, cooling and reheating; food display and contamination prevention; staff health, hygiene and training; record keeping of prescribed activities; packaging; transport and distribution; food recall and disposal; and premises requirements including handwashing facilities, cleaning and sanitising, equipment suitability and maintenance, thermometers, single-use items, pest control, potable water, wastewater and sewage, refuse storage, ventilation, lighting, personal effects/chemical storage, toilet facilities, and design and construction. Includes instructions for scoring, adding actions, and exporting reports.

by Wayne Harris, from the Community

Get

HVC Food Safety Inspection Checklist

About author

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