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Food Premises Inspection Report ANZFSC v2

by Stanfield, Michael, from the Community

10+

Use this comprehensive food premises inspection report to assess compliance with ANZFSC 3.2.2 and 3.2.3. The checklist covers general requirements, food handling controls, temperature control for potentially hazardous food, thawing and processing, hygiene and handwashing, cleaning and sanitising, storage and display, probe thermometer availability, single use items, pest prevention and evidence of infestation, design and construction standards, ventilation, lighting, waste and water, maintenance of fixtures and equipment, and food labelling. Includes sections for inspection details, risk category, Food Safety Supervisor certificate, required corrective actions, reinspection timeframes, and signatures for the owner and inspecting officer.

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Confirm accountability and compliance with a digital log

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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 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 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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The City of Newcastle Food Inspection Report
Tool for assessing compliance of food shops with ANZFSC 3.2.2 and 3.2.3
by Jessica Morrison, from the Community
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Food Safety Law & Auditor Checklist
Assess compliance with Food Safety Standards 3.2.2 and 3.2.3 across food handling, hygiene, cleaning and sanitising, equipment, and premises design. This audit checklist guides auditors and food service teams through controls for receipt, storage, processing, display, transport, disposal and recall, and packaging. It also covers handwashing facilities, staff illness reporting, waste management, ventilation, lighting, sewage and waste disposal, and the condition of floors, walls, ceilings, fixtures and fittings. Use it to verify procedures align with your Food Safety Plan and keep operations safe and compliant.
by Marcus Clark, from the Community
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Food Premises Inspection Report ANZFSC v2

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