A certified Food Safety Supervisor
Easy FCP stores the certificate and the expiry date, and reminds you before it. Certificates are commonly valid for five years.
How it works
Set up for your state, then record the work you actually did
A plain-language guide for cafe and restaurant owners. It is not legal advice. Confirm your category, your class and any program requirement with your council or environmental health officer.
From an empty phone to today’s list
Three steps, then it is a habit
-
1
Tell Easy FCP where you are
State or territory, and whether the venue is category one or category two under the food safety management tools. A few questions about the processes you run, the fridges you have, and the people on the team.
-
2
Work down today’s list
Only the activities that happened. Temperatures, deliveries, cooks, cooling checks, cleaning and sanitising, opening and closing. Out-of-range results ask for a corrective action.
-
3
Export when the officer arrives
Daily records, corrective actions, the Supervisor certificate and training, for the dates they name. You are not reconstructing a week from a diary left in the office.
Summary for this preview, November 2026. Council practice and the Code can change. Check the current position for your venue.
The national baseline
Three tools, then the standard number
For the cafes and restaurants the standard covers, the food safety management tools are:
Food handler training
A record of who has been trained. Included in the base plan for every team member you add.
Evidence of the critical checks
For category one businesses: records that substantiate the prescribed activities you actually did, usually each day those activities occur, kept at least three months. Electronic records are allowed.
Those tools are Standard 3.2.2A, made by Food Standards Australia New Zealand (FSANZ). Easy FCP is not approved or endorsed by FSANZ. The pages below are for your own reading: Evidence tool (opens in a new tab), Food Safety Supervisor (opens in a new tab).
Which daily records appear
Category one and category two are not the same list
The category follows the work, not the size of the venue and not the state. If a business does both kinds of work, the higher-risk activity decides it. A shop that slices ham and also makes sandwiches is category one.
Category one
A caterer or food service business that processes unpackaged potentially hazardous food into food that is still potentially hazardous and ready to eat. Typical cafes, restaurants, takeaways and caterers.
- Food Safety Supervisor
- Food handler training
- Daily records for prescribed activities done that day
Category two
Retail of unpackaged ready-to-eat potentially hazardous food that the business did not make, other than slicing, weighing, repacking, reheating or hot-holding. A deli counter is the usual picture.
- Food Safety Supervisor
- Food handler training
- Not the category one processing diary
Businesses that only sell food still in its original packaging, and food handling solely for a charity fundraiser, are generally outside this standard. Easy FCP is aimed at venues the standard does cover.
For your state
Where a written program is extra
A full written Food Safety Program, under Standard 3.2.1, is not the default for an ordinary restaurant. Standard 3.2.2A still applies across the country, in the way the categories above describe.
New South Wales, Western Australia, South Australia, Tasmania, the ACT and the Northern Territory
For an ordinary cafe or restaurant, the usual requirement is the food safety management tools. That means a certified Food Safety Supervisor, food handler training, and — if you are category one — records for the prescribed activities you actually do.
A separate written Food Safety Program is not the usual requirement. Easy FCP does not add a program builder for these venues.
Victoria
Victoria classes food businesses. Class 1 businesses must have a Food Safety Program. An ordinary restaurant is usually class 2, and needs a program only for listed higher-risk processes — for example sous vide, off-site catering, ready-to-eat food made with raw egg, or raw or rare mince.
Victoria provides a free FoodSmart template for some class 2 businesses. Easy FCP does not replace FoodSmart, council registration, or a program where one is required.
Class 2 businesses still follow the national tools where Standard 3.2.2A applies: a Supervisor, trained handlers, and daily records for category one work.
Queensland
An accredited food safety program is required if you cater off-site, if on-site catering is your primary activity, or if you serve potentially hazardous food to vulnerable people. Hospitals, aged care and childcare are the cases in view.
An ordinary cafe or restaurant that does none of those generally follows the food safety management tools without a separate written program.
During setup, Easy FCP asks for the state or territory and the category, and only then decides whether the daily activity records apply. A Food Safety Program module is a later optional extra for the Victorian and Queensland cases above. It is not on by default, and it is not priced in this draft.
One rule, every state
Cooling does not change at the border
60°C → 21°C within 2 hours, then 21°C → 5°C within a further 4 hours.
That is the Food Standards Code rule for cooling cooked potentially hazardous food. Easy FCP turns it into two due times on the day’s list, and keeps both results with the batch.
What the phone asks
- StartAt 60°CFirst stage opens
- + 2 hours21°CRecord the reading
- + 4 hours5°CRecord the reading
Inspection day
What you hand over
The pack is for a council environmental health officer. It contains the daily records, the corrective actions, the Food Safety Supervisor certificate and the food handler training register.
It does not register your business, and it does not appoint your Supervisor. You still do those things with the people the law names.
A service, as the list sees it
- OpenCold and hot holdsNamed to the person checking
- DeliveryReceivingAccepted, or refused on the same record
- PrepCook and coolTwo checks, two times
- CloseClean and sanitisePhoto if you want one
What this product will not decide
Records are not a Supervisor, a course, or a registration
Easy FCP is a record-keeping tool. It does not replace a Food Safety Supervisor, food handler training, council registration, or (where required) a Food Safety Program. It is not approved or endorsed by FSANZ or any state or territory authority.
Allergen names follow Plain English Allergen Labelling. The background proposal is P1044 (opens in a new tab).
Preview — trial signup coming soon.