☕ For cafés, restaurants & caterers
When the inspector
walks in, you’re ready.
EthicalHub captures your daily temperature logs, cleaning sign-offs, allergen records, and supplier certificates in one place — so an unannounced council inspection is a quick conversation, not a crisis.
From $69/month
30-day free trial, no card
Floor staff log free
Built for Standard 3.2.2A
Live in under an hour
38%
of Australian food recalls in 2025 were caused by undeclared allergens
A supplier’s recipe change becomes your menu’s allergen risk
5°C
or colder for chilled food; 60°C or hotter for hot food
The temperature limits Standard 3.2.2 expects you to keep and prove
60s
to hand the inspector a complete compliance record
Every log, every sign-off, timestamped and compiled
The problem
Where kitchens get caught out
The food safety knowledge is there. The problem is records that can’t be found when it matters — or were never captured in the first place.
Temperature logs are paper-based and scattered
Fridge checks, bain-marie temps, and delivery records written in different books, in different locations, by different staff — none of it findable on the spot.
Allergen management is a daily risk
Menu changes, new ingredients, seasonal specials — every change is an allergen risk that needs documenting. Most kitchens don’t have a system that makes this automatic.
Cleaning schedules live on the wall, not in a record
The schedule exists. The sign-off doesn’t. When the inspector asks for the last 30 days of cleaning records, there’s nothing to show.
Food handler training is impossible to prove
Staff come and go. Training gets done verbally. Induction records aren’t kept. The first time it becomes a problem is when someone asks for them.
Standard 3.2.2A
What Standard 3.2.2A asks of your kitchen
Since 8 December 2023, most restaurants, cafes and caterers are Category 1 businesses. That means three tools, and records an officer can ask to see.
| Tool | Who needs it | How EthicalHub keeps the record |
|---|---|---|
| Food handler training | Category 1 and 2 | Training register with induction and sign-off for every staff member |
| Food safety supervisor | Category 1 and 2 | Supervisor certificate kept with your staff records, so you can show it on the spot |
| Show food is safe | Category 1 | Receiving, storage, display, cooling, reheating and cleaning records, timestamped and searchable |
In Victoria, councils apply the standard by premises class. Most class 2 premises no longer need a food safety program, but those without one must show their temperature, processing and cleaning controls, and records are the strongest evidence. Confirm what applies to you with your council. Standard 3.2.2A explained
What’s inside
Everything a busy kitchen needs to stay compliant
Food safety compliance for restaurants and caterers, in one place. Log on any device in seconds, find anything in one click, and hand the inspector a complete record without leaving the kitchen.
Temperature monitoring
- Fridge, freezer & bain-marie daily logs
- Delivery temperature capture
- Wireless fridge sensors with alerts (Professional)
- Out-of-range alerts before service
- 365-day searchable history
Allergen management
- Allergen register for every menu item
- Change log when recipes are updated
- Staff declaration sign-off
- Supplier allergen certificate vault
Cleaning & sanitation records
- Pre-service & post-service sign-offs
- Weekly deep-clean schedule & log
- Sanitiser concentration records
- One year of records, instantly retrievable
Food handler & staff records
- Food safety induction register
- Training completion sign-offs
- Hygiene policy acknowledgements
- Health declaration records
Supplier & delivery management
- Approved supplier list
- Delivery rejection log
- Use-by and best-before dates recorded at delivery; past use-by stock goes on hold
- Supplier certificate vault with expiry alerts
- COA and allergen declaration tracking
One-click compliance export
- Council inspection pack in 60 seconds
- Timestamped, any date range
- PDF ready to hand over on the spot
- FSANZ 3.2.2 & 3.2.2A structured
Getting started
Set up before your next service.
No IT project. No consultant.
Four steps and your kitchen is logging. Most businesses are live in under an hour.
1
Add your kitchen
Enter your venue, your menu, your staff, and your equipment. EthicalHub pre-loads FSANZ 3.2.2 structure for you.
2
Set up your allergen register
Add your menu items and tag the allergens in each. EthicalHub tracks changes and prompts staff sign-offs automatically.
3
Log daily checks on any device
Temps, cleaning, deliveries — staff log on phone, tablet, or desktop. Takes 30 seconds per check.
4
Hand the inspector a record
One click exports a complete compliance pack — every log, every sign-off, timestamped and formatted.
Who uses EthicalHub
Built for every food service operation
If a council inspector, a client, or an event organiser can ask for your records — EthicalHub makes sure you can produce them.
Cafés & restaurants
- Opening and close checks on a phone
- Allergen register for every menu item
- Casual staff inductions and training
- Council inspection ready, always
Event & function caterers
- Temperature logging on a phone at any venue
- Delivery and receiving temperature records
- Client-ready food safety evidence
- Supplier certificates on hand when clients ask
Corporate & contract catering
- Up to 10 sites on one account
- Supplier management across sites
- Audit pack for each client site
- Staff training records across locations
Why EthicalHub, not a generic checklist app
Built for food service, not inspections in general
Generic inspection tools make you build your own food safety templates. EthicalHub ships with FSANZ 3.2.2 already structured — allergen registers, temperature logs, cleaning schedules, staff records, all in one place.
Generic checklist apps
Build-it-yourself
✗You set up food safety templates yourself
✗Built for inspections in general, not FSANZ 3.2.2
✗Per-user pricing adds up with casual staff
✗Supplier certificates often kept somewhere else
EthicalHub — built for food service
Ready on day one
✓Allergen register pre-built for every menu item
✓FSANZ 3.2.2 & 3.2.2A structured from the start
✓Per-site pricing. Floor staff log without a paid seat
✓Supplier vault with allergen cert tracking
✓Staff induction and training register built in
Paper-based systems
Status quo
✗Records scattered across multiple binders
✗Can’t retrieve specific dates quickly
✗No alerts when certs or training lapses
✗Can’t export a compliance pack on the spot
✗Records get lost, damaged, or incomplete
Guides for kitchens
Know what the inspector expects
Plain-English guides to the rules behind your daily checks. Also see Victorian food premises classes.
Standard 3.2.2A explainedThe three tools and the records behind them
Food safety supervisor requirementsWho needs one, which course counts, when to re-certify
Food temperature log templateFree template with the limits that matter
What a council inspector checksThe walk-through and the records they ask for
Common questions
Questions from kitchens
like yours.
Most kitchens are live in under an hour. You add your venue, your menu items and your staff, and EthicalHub pre-loads the FSANZ Standard 3.2.2 record structure. No templates to build and no consultant required.
Yes. Temperature checks, cleaning sign-offs and delivery records are logged on any phone or tablet in about 30 seconds, with nothing to learn beyond tapping the check and entering the reading.
One click exports a compliance pack with your temperature logs, cleaning records, allergen declarations, staff training records and delivery logs, all timestamped. You can show it to the inspector on screen or send it to them straight away.
Yes. For Category 1 businesses, Standard 3.2.2A asks you to show that temperature control, cooling, reheating and cleaning are done. EthicalHub keeps those records, along with your food handler training and food safety supervisor certificate, in one place. In Victoria, confirm with your council what applies to your premises class.
Yes. Each menu item has an allergen register that records changes when a recipe is updated, staff sign off on allergen declarations, and supplier allergen certificates are stored with expiry alerts.
Each new staff member gets an induction record, training sign-off and hygiene policy acknowledgement tracked automatically. When the inspector asks for training records for everyone who worked in the last 90 days, you can show them in seconds.
No. Seats are for managers who set up checks, review records and export packs. Floor staff log temperatures, cleaning and deliveries without using a seat, so a café with ten casuals pays the same per-site price.
Yes. Every plan comes with a 30-day free trial, and you don’t need a card to start. Book a walkthrough if you’d like us to set up your first checks with you.
EthicalHub doesn’t replace your registered food safety program or your council registration. It keeps the daily records behind them, like temperatures, cleaning, deliveries and training, so they’re complete and easy to find when your council officer visits.
Yes for the core records. Staff log temperatures, deliveries and cleaning on a phone at any venue, and the export covers any date range, so you can pull the records for a single event. If a client needs a specific event format, book a walkthrough and we’ll show you what’s possible.
Ready before the inspector knocks.
Book a free 20-minute walkthrough. We’ll show you exactly what your compliance records look like today — and what you need before the next inspection.
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