[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-393115-105":53,"doc-detail-393115-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","appendix-8-template-examples-food-safety-standards","Appendix 8 - Template examples - Food safety standards","","Appendix 8 provides adaptable template examples supporting implementation of food safety standards. It explains how to record supplier details, manage food receipt conditions, and monitor cooking and cooling times and temperatures. Additional templates cover general temperature recording for activities such as reheating, transport, and display, plus cleaning and sanitising procedures and schedules. Practical checklists and corrective action notes guide staff in acceptance, rejection, return, or disposal decisions.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/appendix-8-template-examples-food-safety-standards/393115/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/appendix-8-template-examples-food-safety-standards/393115.png","ImageObject",442,249,{"name":88,"@type":89},"RuangKosong","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-14","2026-09-25",true,{"@type":98,"interactionType":99,"userInteractionCount":15},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What information is recorded in Template 1 (Supplier details)?","Question",{"text":108,"@type":109},"It records suppliers’ details and the products they supply, and includes guidance to maintain up-to-date records and consider supplier agreements or approved supplier programs.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How should food receipt temperatures and conditions be checked?",{"text":113,"@type":109},"Cold foods should be kept at 5°C or below and hot foods at 60°C or above (unless validated alternatives). Goods must be received under agreed conditions and products must be correctly labelled and identified by name and lot.",{"name":115,"@type":106,"acceptedAnswer":116},"What do the cooking and cooling templates focus on?",{"text":117,"@type":109},"They monitor cooking and cooling times and temperatures, including targets for cooling from 60°C to 21°C within 2 hours and then to 5°C within the next 4 hours, with corrective actions when limits are not met.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},393115,1791351588,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":15,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":76},962090883219,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Appendix 8: Template examples  \nThe 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.  \nExamples of what you might record are provided in each template in this chapter.  \nAPPENDICES  \n\n| Template | Description |\n| --- | --- |\n| 1 – Supplier details | Used to record your suppliers’ details and the products they supply. |\n| 2 – Food receipt | Used to record the condition of received goods. |\n| 3 – Cooking and cooling food | Used to monitor the cooking and cooling times and temperatures. |\n| 4 – Temperature record sheet: e.g. for food display | Used to monitor the temperature of foods, for example, being displayed. |\n| 5 – Log for 2-hour/4-hour rule | Used to monitor food temperatures while they are in the ‘danger zone’. |\n| 6 – Cleaning and sanitising procedure | Used to show what needs to be cleaned, the method, and who is responsible for cleaning and sanitising. |\n| 7 – Cleaning and sanitising record | Used to record your cleaning schedule (2 weeks) . It may be useful to adapt this template for daily, weekly, fortnightly and/or annual cleaning and sanitising schedules and checklists. |\n| 8 – General temperature record | Can be adapted for multiple activities to record food temperatures (reheating, cooking, transport) . |\n\nA GUIDE TO THE FOOD SAFETY STANDARDS FOURTH EDITION FEBRUARY 2023  \nAppendix 8: Template examples  \nTemplate 1—Supplier details  \nAUSTRALIA NEW ZEALAND FOOD STANDARDS  \nCODE CHAPTER 3 ( AUSTRALIA ONLY )  \nSupp l i nn a e at ti eso s p d Notes  \nDelivery (02) 222 / L t lan a e , a ur j Cheese, Sourdough Supplier agreement in  \nAH 0444 12345 Park, ACT place,truck ch1eck deliveryx /month  \nMaintain up-to-date records of your suppliers and the products they supply you with .  \nConsider sett ing up supplier agreements o r an approved supplier program to ensure you receive safe and suitable products .  \nReject suppliers that do not supply food that meets safety and suitab i lity requ irements .  \nAppendix 8: Template examples APPENDICES  \nA GUIDE TO THE FO OD SAFETY STA N DA RD S FOUR TH EDITION FEBRUAR Y 2023  \nAppendix 8: Template examples  \nAPPENDICES  \n\n| Product\u003Cbr>Date Time Supplier and lot)\u003Cbr>(name\u003Cbr>Condition/ Temp\u003Cbr>Corrective action / Notes\u003Cbr>Checked by |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- |\n| 3/2/23 | 08:00 | FS Food Delivery | Cheese – 007 Frozen spinachP0P13 | Package intact, 5°C Frozen hard | Truck inspected – clean, temp OK | MR |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n\nCheck:  \n» 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) .  \n» Cold foods should be kept at 5°C or below (unless validated alternative) .  \n» Hot foods should be kept at 60°C or above (unless validated alternative) .  \n» Supplier’s details included in shipment.  \n» Product name and lot identified.  \n» Determine if the received goods should be accepted (then stored correctly), returned, or disposed.  \nTemplate 2—Food receipt  \nAU ST RAL IA NEW ZEALAND FOOD STA N DA R D S CODE CHAPTER 3 ( AUSTRALIA ONLY )  \n\n| Date | Food | Cooked food core\u003Cbr>temp (≥75°Corequiv.) | Cooling start time (when food temp is 60°C) | Time within\u003Cbr>2 h\u003Cbr>Temp | ≤ 21°C within 2 h?\u003Cbr>(Yes—continue\u003Cbr>cooling) | Time\u003Cbr>Temp | Time\u003Cbr>Temp | °\u003Cbr>5 C or below within 4 h?(6 h after start) | Corrective action/ note | Staff initials |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| 3/11/22 | Spinach\u003Cbr>and cheese\u003Cbr>pies | 809. oC | 8:30am\u003Cbr>60oC | 10:30am\u003Cbr>19°C | Yes | 12:30pm\u003Cbr>5°C |  | Yes | \u003C5°C in 4 h no 6 h test required | MR |\n| 3/11/22 | Tuna\u003Cbr>Mornay | 96 oC | 11:00am\u003Cbr>60 oC | 1:00pm\u003C","cbCaic0C349KlXFk","https://ap.wps.com/l/cbCaic0C349KlXFk","pdf",409516,9,"English","# Appendix 8: Template examples\n## Template 1 - Supplier details\n## Template 2 - Food receipt\n## Template 3 - Cooking and cooling food\n## Template 4 - Food temperature record sheet\n## Template 5 - Log for 2-hour/4-hour rule\n## Template 6 - Cleaning and sanitising procedure\n## Template 7 - Cleaning and sanitising record\n## Template 8 - General temperature record","[{\"question\":\"What information is recorded in Template 1 (Supplier details)?\",\"answer\":\"It records suppliers’ details and the products they supply, and includes guidance to maintain up-to-date records and consider supplier agreements or approved supplier programs.\"},{\"question\":\"How should food receipt temperatures and conditions be checked?\",\"answer\":\"Cold foods should be kept at 5°C or below and hot foods at 60°C or above (unless validated alternatives). Goods must be received under agreed conditions and products must be correctly labelled and identified by name and lot.\"},{\"question\":\"What do the cooking and cooling templates focus on?\",\"answer\":\"They monitor cooking and cooling times and temperatures, including targets for cooling from 60°C to 21°C within 2 hours and then to 5°C within the next 4 hours, with corrective actions when limits are not met.\"}]","Appendix 8 - Template examples - Food safety standards | PDF",1790378421]