224 APPENDICES F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D S A F E F O O D AU S T R A L I A

Appendix 8: Template examples

The following templates are provided for information and can be adapted or combined
to suit specific business needs. Blank templates are also available on our website and
from jurisdictional food regulatory agencies.
Examples of what you might record are provided in each template in this chapter.

Template Description

Used to record your suppliers’ details and the

1 – Supplier details
products they supply.

2 – Food receipt Used to record the condition of received goods.

APPENDICES

Used to monitor the cooking and cooling times and

3 – Cooking and cooling food
temperatures.

4 – Temperature record sheet: Used to monitor the temperature of foods, for

e.g. for food display example, being displayed.

Used to monitor food temperatures while they are in

5 – Log for 2-hour/4-hour rule
the ‘danger zone’.

6 – Cleaning and sanitising Used to show what needs to be cleaned, the method,
procedure and who is responsible for cleaning and sanitising.
Appendix 8: Template examples

Used to record your cleaning schedule (2 weeks). It

7 – Cleaning and sanitising may be useful to adapt this template for daily, weekly,
record fortnightly and/or annual cleaning and sanitising
schedules and checklists.

8 – General temperature Can be adapted for multiple activities to record food

record temperatures (reheating, cooking, transport).

A G U I D E TO T H E F O O D S A F E T Y S TA N DA R D S F O U R T H E D I T I O N F E B R UA RY 2023
 Date Time Product (Name and Lot) Corrective action/Notes Checked by

Cheese – 007 Frozen spinach -

3/2/13 08:00 Package intact, 5°C Frozen hard MR
P0P13
Template 1 — Supplier Details
F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D

Check:
» Goods received under agreed conditions. Frozen food must feel hard frozen with no evidence of thawing.
» (e.g. clean, packaging intact, correctly labelled, correct temperature, date markings within ‘Use by’ or ‘Best Before’ date).
» Cold foods should be kept at 5°C or below (unless validated alternative).
S A F E F O O D AU S T R A L I A

» Hot foods should be kept at 60°C or above (unless validated alternative).

» Supplier’s details included in shipment.
» Product name and lot identified.
» Determine if the received goods should be accepted (then stored correctly), returned, or disposed.
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Date Time Supplier Product (name Condition/Temp Corrective action / Checked by

and lot) Notes

Cheese – 007 Frozen Package intact, 5°C Truck inspected – clean,

3/2/23 08:00 FS Food Delivery MR
spinach - P0P13 Frozen hard temp OK
Template 2 — Food receipt

Check:
F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D

» Goods received under agreed conditions. Frozen food must feel hard frozen with no evidence of thawing. (e.g. clean, packaging
intact, correctly labelled, correct temperature, date markings within ‘Use by’ or ‘Best Before’ date).
» Cold foods should be kept at 5°C or below (unless validated alternative).
» Hot foods should be kept at 60°C or above (unless validated alternative).

A G U I D E TO T H E F O O D S A F E T Y S TA N DA R D S F O U R T H E D I T I O N F E B R UA RY 2023
» Supplier’s details included in shipment.
» Product name and lot identified.
» Determine if the received goods should be accepted (then stored correctly), returned, or disposed.
S A F E F O O D AU S T R A L I A
 Time ≤21°C Time Time
Cooked Cooling 5°C or be-
within within
food core start time low within
2 hrs 2 hrs? Corrective ac- Staff
Date Food temp (when food 4 hrs?
(Yes — tion/ note initials
(≥75°C or temp is (6 hrs after
continue
equiv.) 60°C) start)
Temp cooling) Temp Temp
8:30 am 10:30am 12:30 pm <5°C in 4 hrs, no 6
Spin- hr test required
3/11/22 ach and 80.9oC Yes Yes MR
cheese 60oC 19oC 5oC
pies

11:00 am 1:00 pm 3:00 pm 5:00 pm

3/11/22 Tuna 96oC Yes Yes AC

Mornay 60oC 20oC 17oC
3.8oC
11:30 am 1:30 pm 3:30 pm 5:30 pm Discard product,
reviewed cooling
F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D

process, chop up
Template 3 — Cooking and cooling food

3/11/22 Roast 90.4oC Yes No chicken before SN

chickens 62oC 21oC
o o cooling.
16 C 8C

10:10 am 12:10 pm 2 hr limit not

met, discarded.
Reviewed SOP.
4/11/22 Rice Boiling No Cool under cold KF
o o
running water or
61 C 35.2 C portion to small
containers to cool.
S A F E F O O D AU S T R A L I A

» Use a clean, sanitised probe thermometer.

» Ensure food is thoroughly cooked to ≥75°C (or equiv.) by checking the thickest part.
» Potentially hazardous food must be cooled from 60°C to 21°C within 2 hours, then cooled from 21°C to 5°C within the next 4 hours
» Some tips to rapidly cool food include: dividing big batches into smaller portions, using blast chillers, and using ice water baths.
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Date 3/2/23
Notes
Time AM PM AM PM AM PM AM PM AM PM AM PM

Pies were ‘probed’ – temperature

Cold unit 1 e.g.
4.5°C 4.8°C good but fridge is making a
Fridge 1
funny noise*
e.g. for food display

Cold unit 2

Cold unit 3
Hot unit 1
off 60oC
Bain marie 1
Hot unit 2
62oC 61oC
pie warmer
Hot unit 3
Staff initials MR WH

Corrective action taken (e.g. bain marie temperature turned up, refrigeration unit
Date Signed
F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D

checked bY technician, food discarded, etc.)

3/2 * Called fridge technician to check Fridge 1 MR
Template 4 – Food temperature record sheet (multi use):

Use a clean, sanitised probe thermometer to check food temperature (or e.g. a jar of water, if checking refrigeration).

A G U I D E TO T H E F O O D S A F E T Y S TA N DA R D S F O U R T H E D I T I O N F E B R UA RY 2023
» Cold foods should be kept at 5°C or below (unless validated alternative).
» Hot foods should be kept at 60°C or above (unless validated alternative).
» If food is not at correct temperature, add notes on corrective actions take
S A F E F O O D AU S T R A L I A
 Food Date Time out of Activity (e.g. food prep, display, Time back Total time 2-hr/4-hr action (re- Staff
refrigeration transport.) in temp out refrigerate/ use/ or discard see initials
(above 5°C) control below)
(≤5°C)
Meat & salad 3/11/22 10:30am Sandwich prep 11:00am 30 min Back in fridge 1 MR
sandwiches
12 noon Display for lunch on top of lunch 1:30pm 1 h 30 + Put 10 sandwiches back in DC
counter 30 prep= fridge 1
2hr
3:30pm Remain on display on top of lunch 3 h 30 4 h limit, discarded left overs DC
counter + 30
prep=4hr
4pm 10 saved from lunch, display 6:00pm 2 h + 2h Only one left, discarded DC
for quick sale at end of the day = 4 hours
-placed on top of counter
F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D

Fresh cream 4/11/22 11am Buns from fridge to display table 3pm 4h Discarded remaining AC
Template 5 — Log for 2-hour/4-hour rule

filled buns front of shop for quick sale

Sliced ham for 5/11/22 8:00am Placed ham on bench for use for 10:00am 2h Wrapped portion left, marked SN
croissants breakfast croissants with today’s date & noted 2
hours left for tomorrow, put
back in coolroom
Sliced ham for 6/11/22 8:00am Placed ham on bench for use for 10am 2h Discarded remaining SN
croissants breakfast croissants – day 2

» If food is kept between 5°C and 60°C, this temperature must be monitored and recorded.
S A F E F O O D AU S T R A L I A

» Each time period that food is kept between 5°C and 60°C, add up to reach a total time.
» Potentially hazardous food that has been kept between 5°C and 60°C for less than two hours must be refrigerated or used immediately.
» Potentially hazardous food that has been kept between 5°C and 60°C for longer than two hours but less than four hours must be used immediately
and not put back in the refrigerator.
» Potentially hazardous food that has been kept between 5°C and 60°C for longer than four hours must be discarded.
APPENDICES

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Item/
equipment How often Cleaning method Sanitising method Responsibility Comments
e.g. Bain marie Daily Turn off power, drain Mix 5ml concentrated Kitchen hand - MR Chemicals, cloths, and
out water, discard bleach in 10L warm gloves in cupboard
food left in trays. Re- water in sink (use under sink. Make fresh
move trays and grids gloves). Soak trays bleach solution daily
and pre-rinse them in sink for 5 mins.
with warm water. Wet a clean cloth in
Wash in warm soapy bleach solution and
water (use “Super- wipe inside of bain
soap” detergent and [Link] trays
scrubber). Rinse in on clean tea towel on
clean hot water. Wipe bench to air dry.
inside of bain marie.

» Use warm to hot water to help remove grease etc.

Template 6 — Cleaning and sanitising procedure
F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D

» Use an effective detergent for your application (depends on residue/equipment).

» Ensure that the surface looks, feels, and smells clean.
» Use a sanitiser after cleaning, for all food contact surfaces.
» Follow the manufacturer’s instructions for all chemicals.

A G U I D E TO T H E F O O D S A F E T Y S TA N DA R D S F O U R T H E D I T I O N F E B R UA RY 2023
» Take care to not re-contaminate surfaces and equipment after cleaning and sanitising.
S A F E F O O D AU S T R A L I A
 Week starting date: 14/11/22 Week starting date: 21/11/22
Area/ Person(s)
Frequency
equipment responsible
Sun Mon Tue Wed Thu Fri Sat Sun Mon Tue Wed Thu Fri Sat
Daily or
Meat slicer after each WH, LK LK WH LK LK WH WH LK LK LK LK LK WH WH WH
use

Bain marie Weekly AC AC AC

Stick After each KF KF X KF X KF KF X KF X KF X KF X KF

blender use

Benches Daily KF

Food Daily when KF, WH

processor used
F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D

Supervisor to initial when task complet- NG NG

ed to satisfaction. Use X when not used.

» Ensure that food preparation areas/ equipment are free from food waste, dirt, grease, and odours.
» Follow the manufacturer’s instructions when cleaning specific equipment.
» Ensure staff have the knowledge and skills to effectively clean and sanitise.
Template 7 — Cleaning and sanitising record (2 weeks)

» Don’t forget less obvious areas like extraction filters, cool room ceilings, plastic door strips, toilet doors, ceiling fans, and light switches.
S A F E F O O D AU S T R A L I A
APPENDICES

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Date Time Activity / Food / Food temp. Corrective action / Notes Checked by
Appliance °C
2/3/23 9:00 Fridge 1 check 5°C MR
“ “ 9:30 Cook small quiches 79°C MR
(200oC, 20 mins)
“ “ 11:00 Reheat meat pies to hot 53°C, 63°C Didn’t reach 60°C after reheating 40 mins MR
hold – turned oven up by 10oC and will recheck
in 20 min, ok at 11:20
e.g. cooking, reheating, refrigeration

Temperature checks
» Cold foods should be kept at 5°C or below (unless validated alternative).
F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D

» Hot foods should be kept at 60°C or above (unless validated alternative).

Template 8 – General temperature record (multi-use)

» Frozen foods are ‘frozen hard’.

» Cook to internal temperature of ≥75 (or equivalent).

A G U I D E TO T H E F O O D S A F E T Y S TA N DA R D S F O U R T H E D I T I O N F E B R UA RY 2023
» If food is not at correct temperature, add notes on corrective actions.
S A F E F O O D AU S T R A L I A