Food safety compliance

Standard 3.2.2A of the Food Standards Code applies to food service, catering and food retail businesses across Australia. Category one and category two businesses need a certified food safety supervisor and food handlers trained for the work they do. A category one business must also keep records of key activities, such as temperature control, or show an authorised officer another way that it manages them. Records are kept for at least three months.

The category finder works out a business's category from six questions about the food it handles.

Each checklist and temperature check is recorded with the person who did it and the time. A reading outside a unit's range is flagged as it is entered, and the corrective action that follows has an owner and a due date until it is closed. The training register shows who has completed which video, and documents and certificates are held with their expiry dates.

When an officer asks to see records, a record pack covers whatever dates they name.

The platform suits restaurants, cafes, hotels and clubs, caterers, aged care and hospital kitchens, schools and childcare centres, mine site kitchens and food retail. Each industry page sets out what applies to that kind of business.

It works online anywhere in Australia, and the Guardian plan adds an officer who reviews records online and visits venues on site in Perth.