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SA Food Safety Rating Scheme Checklist

by Bronwyn Thompson, from the Community

This SA Food Safety Rating Scheme checklist helps authorised officers and food businesses within Wudinna District Council assess compliance with the Food Act 2001 and Food Standards Code 3.2.2 and 3.2.3. It covers notification requirements, receiving and traceability, temperature control for potentially hazardous foods, transport, recall and disposal, storage, safe processing, cooling and reheating, display, packaging, premises and equipment standards, ventilation and lighting, waste and pest control, cleaning and sanitising, personal hygiene, handwashing, thermometer accuracy, and staff skills and knowledge (including allergen management). Star rating guidance and follow‑up actions are included.

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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

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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 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.
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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 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.
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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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SA Food Safety Rating Scheme Checklist

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