Begin with the current approved plan
Upload the centre’s existing Food Safety Plan or program privately. Record its version, source, review date and responsible person. Uploading stores a document; it does not assess or approve the plan. Keep superseded versions distinguishable from the current instructions.
Map a real check
For each task, identify the plan section, when the check happens, equipment and units, locally approved limits, corrective action and reviewer. Set these through the centre’s review process before staff rely on a form. Do not fill missing limits with a generic number.
Record at the time
Capture the observation, time and staff member when the work occurs. Attach a relevant food or issue photograph where useful. Record an exception and what happened next. Never backfill a pass to make a day look complete; late entries and amendments should be identifiable.
Keep records for the right period
Confirm the applicable retention and access requirements with the regulator, your plan and the service’s obligations. Different records can have different retention periods. Keep a recoverable record and export process; do not assume one national deletion period applies to everything.
Review the system with the people using it
Test one opening check, one meal-service record, one corrective action and one handover with the team. Confirm what happens during an outage. Use the state and territory guide to identify the authority that can confirm the centre’s food-business requirements.
Read the source guidance
Sources checked for this edition on 9 September 2026. Check the linked authority for subsequent changes.