Food safety for takeaway and delivery orders in Australia
Updated 2026-10-27
General guidance only. Check FSANZ and your state or local council for the rules that apply to you.
Standard 3.2.2A
Since December 2023, Food Standards Australia New Zealand's Standard 3.2.2A has applied to most food service businesses. Depending on your category, you need a certified food safety supervisor, trained food handlers, and records of key controls such as temperatures.
Keep it hot or cold
The usual rule is to keep hot food at 60°C or above and cold food at 5°C or below. For delivery, use insulated bags, separate hot and cold items, and keep delivery zones tight enough that food arrives quickly.
Packaging
Tamper-evident seals reassure customers. Vented containers stop chips going soggy. Label sauces and allergen-free items clearly.
Allergens online
Mark allergens and dietary tags on your online menu, and add a notes field so customers can tell you about allergies. Make sure the kitchen ticket shows those notes clearly.
Pickup timing
Scheduled pickup times and a realistic prep time stop food sitting on the pass.
Showing allergens and ready times clearly at the point of order helps. A good online ordering system lets you add allergen notes to items, and the order-taking app shows customer notes to staff. More answers are in the Chefzi FAQ.
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Frequently asked questions
What is Standard 3.2.2A?
A FSANZ food safety standard that has applied since December 2023. It requires many food service businesses to have a certified food safety supervisor, food handler training and, for some, records showing key controls.
Do I need to list allergens online?
Customers must be able to get allergen information. Listing allergens and dietary tags on your online menu is the clearest way.
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