Restaurants · Food Safety · Basic
Complete at least twice daily — opening and mid-service. Use a calibrated probe thermometer for all core temperature checks. Record corrective actions for any out-of-range readings.
A daily temperature control checklist for Australian kitchen managers and food safety supervisors. Covers all the critical temperature control points required under FSANZ Food Standards Code Standard 3.2.2 — cold storage, hot holding, cooking temperatures, cooling processes, receiving checks, and display unit monitoring.
The 2-hour/4-hour rule, cold storage at 5 °C or below, and hot holding at 60 °C or above are the foundation of temperature control in Australian food businesses. This checklist ensures every temperature-critical step is checked, recorded, and corrective action is documented when limits are exceeded.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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