The scope of a food safety inspection or certification audit depends on your activities, Victorian premises classification, regulator and any voluntary certification scheme. This checklist is a practical self-review of common controls drawn from the Food Standards Code; it is not a promise of what a particular officer or auditor will inspect.
Use it to find questions and evidence to review before an inspection. Confirm the exact requirements with your local council, responsible regulator or certification body.
1. Any required food safety program is current
Only specified businesses are required to have a food safety program under national or Victorian requirements. If one applies to your business, check that it reflects your current activities, processes and hazards. FSANZ notes that state and territory legislation may impose additional food safety program requirements, so confirm the position with your regulator.
2. The Food Safety Supervisor requirement is met
Category one and category two businesses under Standard 3.2.2A must appoint a certified Food Safety Supervisor. Their recognised certification must have been issued within the previous five years, and they must be reasonably available to advise and supervise food handlers. Reasonably available can include being onsite or easily contactable; it does not require constant onsite presence.
3. Temperature records — and they look real
Potentially hazardous food generally needs to be kept at 5°C or colder, or 60°C or hotter, unless the business can demonstrate another safe system. Review receiving, storage, cooking, cooling, reheating, display and transport controls that apply to your process. Records should reflect what was actually checked.
4. Calibrated, working thermometers
A business handling potentially hazardous food must have an accessible thermometer accurate to ±1°C. Check that it works, is suitable for the measurement and is verified according to the manufacturer's instructions or your documented procedure.
Records are one way to substantiate food safety controls. Standard 3.2.2A also allows another acceptable way of demonstrating control to an authorised officer.
5. Cleaning and sanitising records — signed off
Check that food-contact surfaces and equipment are clean and sanitary, and that the method, chemical concentration and frequency are appropriate. For category one businesses, cleaning and sanitising are among the prescribed controls that must be substantiated. Records created under the evidence tool generally need to be retained for at least three months.
6. Allergen controls and labelling
For packaged food, the Plain English Allergen Labelling requirements in the Food Standards Code may apply. For food made to order, review how allergen information is kept accurate and communicated, and how cross-contact risks are managed through methods such as separation, sequencing, cleaning and staff instruction.
7. Staff training records
Under Standard 3.2.2A, handlers undertaking prescribed activities in category one and category two businesses must complete a food safety training course or have appropriate skills and knowledge before starting that work. Review how the business can demonstrate that training or competence, including the topics covered and who completed it.
8. Pest control evidence
Food premises must take practicable measures to prevent pests entering and eradicate pests on the premises. A contractor is not mandatory in every case; retain evidence appropriate to your control system, such as service reports, bait maps, sighting logs and corrective actions where those tools are used.
9. Supplier and incoming-goods records
Food businesses must be able to identify the supplier of food received. Review whether supplier names and addresses are available and whether receiving checks match the risks of the food. Delivery dockets, approved-supplier records and receiving logs can support this control.
10. Premises condition and maintenance
Review surfaces, equipment, refrigeration, handwashing facilities and food-contact items for cleanliness, condition and suitability. A simple dated maintenance list can show how issues such as damaged surfaces, worn seals or faulty equipment are identified and corrected.
11. Waste and grease trap management
Check that garbage, recyclable matter and waste are stored and removed without contaminating food or creating pest access. Where grease traps or contracted waste services are used, keep the service information needed to manage the premises effectively.
12. Any required recall system is documented
Standard 3.2.2 requires a written recall system for wholesale suppliers, manufacturers and importers. If that describes your business, review whether the system can identify and remove unsafe food and whether relevant staff understand their roles. Other businesses should still know how they will respond to a supplier or regulator recall.
Key takeaways
- Inspection and audit scope varies; confirm the checklist used by your regulator or certification body.
- Check whether a food safety program, Food Safety Supervisor and Standard 3.2.2A evidence tool apply.
- Records should be accurate, contemporaneous and connected to corrective actions.
- Review temperature controls, cleaning, training, pests, suppliers and premises maintenance.
- Use a self-review to find gaps early, but do not treat it as a guarantee of an inspection result.
How to use this list
Review the list early enough to investigate gaps and test corrective actions. Assign each issue to an owner with a target date, and retain evidence that the correction was completed.
Primary sources and review note
This article was reviewed on 12 August 2026 against the FSANZ Chapter 3 food safety standards overview, the FSANZ Standard 3.2.2A guidance and Safe Food Victoria regulator information. It is a general self-check, not legal advice or an exhaustive audit checklist.
