School Canteen Refrigeration 2025 (Australia): FSANZ Temps, 2‑Hour/4‑Hour Rule & NSW/QLD/VIC Healthy‑Canteen Policies
Search intent: informational → commercial investigation. This is the practical guide canteen managers and principals use to keep food safe at ≤ 5 °C, apply the 2‑hour/4‑hour rule, log cooling correctly, and purchase registered, climate‑class‑fit equipment that aligns with NSW, QLD and VIC healthy‑canteen frameworks.
- Cold‑holding of potentially hazardous food (PHF): ≤ 5 °C; hot‑holding: ≥ 60 °C.[1]
- Time as a control: 2‑hour/4‑hour rule is cumulative between 5–60 °C — 0–2 h refrigerate/use; 2–4 h use immediately; >4 h discard.[2]
- Cooling cooked food: 60 °C → ≤ 21 °C within 2 h, then ≤ 5 °C within 4 h — log it.[3]
- Evidence (where Standard 3.2.2A applies): keep records for prescribed activities; retain for ≥ 3 months.[4]
- Healthy‑canteen frameworks: NSW (mandatory for public‑school canteens), QLD Smart Choices (mandatory in state schools), VIC canteen policy & food categories — see the state comparison table below.[5] [6] [7]
Who this is for (and the outcome you need)
- Public‑school canteen manager (NSW/QLD/VIC) — must balance FSANZ safety with state menu rules, fast service at lunch, and simple evidence for inspections.
- Licensed canteen provider — needs spec lines for new fridges, logs for staff, and proof of compliance for school contracts.
- Principal/business manager — wants a copy‑ready RFQ and a one‑page checklist that survives audits and peak service.
FSANZ rules made usable in a school canteen
Temperature control
Keep PHF at ≤ 5 °C for cold‑holding or at ≥ 60 °C for hot‑holding, from receiving through display and service. This is the simplest way to stay compliant and is exactly what inspectors expect to see on logs and spot checks.[1]
Time as a control: the 2‑hour/4‑hour rule
When items leave cold control (e.g., during prep or on the counter), the 2‑hour/4‑hour rule lets you finish service safely: 0–2 h refrigerate or use; 2–4 h use immediately; >4 h discard. Time is cumulative across prep‑bench, transport and display.[2]
Cooling and reheating (for house‑made items)
For cooked PHF (e.g., pasta bakes): cool 60→≤ 21 °C within 2 h, then to ≤ 5 °C within 4 h, and log the times/temps. Reheat quickly to ≥ 60 °C before hot‑holding.[3]
Evidence (Standard 3.2.2A, where applicable)
When prescribed activities apply, keep records (or be ready to show how risks are controlled) and retain them for at least 3 months. FSANZ provides an “Evidence tool” with templates that many schools adopt.[4] [8]
NSW, QLD, VIC healthy‑canteen frameworks — what changes in practice?
| State | Who must comply | Core classification | Key menu rules (examples) | Event exceptions / notes | Official references |
|---|---|---|---|---|---|
| NSW | All NSW Government schools with a canteen; non‑government encouraged.[5] | Everyday vs Occasional (Food & Drink Criteria).[9] | At least 75% Everyday on menus; Occasional packaged items must be HSR ≥ 3.5; sugar‑sweetened drinks not sold in canteens.[10] [11] | Strategy applies to food sold within the canteen on regular school days. For special events, the principal decides (promote healthy options).[12] | NSW Health & Dept of Education pages, Criteria PDF, Menu Check service.[9] [5] [13] |
| QLD | Mandatory in state schools; encouraged in non‑state.[6] | GREEN / AMBER / RED.[6] | Applies to all supply contexts: canteens, vending, excursions, camps, fundraising, rewards, sports days. Prefer GREEN; limit AMBER; RED as occasional.[6] | Department procedures also reference Smart Choices for fundraising, catering and sponsorship.[14] [15] [16] | Strategy PDF + Quick Guide (Dept of Education).[17] [6] |
| VIC | Department policy requires healthy canteen food services; schools follow canteen policy & guidance.[7] | Everyday / Select Carefully / Occasionally.[18] | Apply guiding principles (5 food groups, portioning, fresh > processed). Tools include FoodChecker & Healthy Eating Advisory Service.[19] [20] | Policy encourages a whole‑of‑school approach; follow canteen and food‑handling guidance.[21] [22] | Policy & resources on education.vic.gov.au.[7] [20] |
Equipment that matches school reality (and passes inspection)
Front‑of‑house drinks & packaged items
A clear‑view upright glass‑door fridge with door‑open stability reduces browsing heat‑load and makes water the “easy choice” at point‑of‑sale (NSW/VIC priority). Choose by climate class: Class 4 suits most Aussie lunchrooms; for sun‑exposed corridors or tight alcoves, ask for heavy‑duty validation at Class 5.[23] [24]
Prep‑line for salads, wraps and sandwiches
Benchtop service units minimise “out‑of‑control” time. Use a covered benchtop salad bar and keep GN pans below the chill line. Lids down between bursts; shallow pans for faster recovery.[2]
Back‑of‑house storage
Commercial upright fridges give predictable ≤ 5 °C across the rack. Keep vents clear, don’t block evaporators with crates, and log product temp on the warmest shelf (top/front).[1]
Climate class — the school cheat‑sheet
| Reality | Recommended class | Why | Ask the supplier |
|---|---|---|---|
| Cool storeroom, few opens | Class 3 | Light duty; easy ≤ 5 °C | kWh/24 h at Class 3; registration |
| Busy lunch rush, browsing students | Class 4 | Closer to real ambient/door‑opens | EEI at Class 4; shelf‑temp stability under cycles[23] |
| Sun/hot corridor; cramped alcove | Heavy‑duty validated (Class 5) | Stress‑tested ~40 °C/40%RH | Evidence of Class 5 validation[24] |
Registration & efficiency (GEMS 2024) — the 60‑second check
Australia’s refrigerated cabinets are regulated under GEMS 2024. Models must be registered before supply, and use EEI for Minimum Energy Performance comparisons. When you request quotes, ask for the registration ID, EEI and test climate class.[25] [26]
- Cabinet is registered under GEMS (Refrigerated Cabinets) Determination 2024; provide registration ID and EEI.[25]
- Declare climate class and, for hot locations, provide Class 5 heavy‑duty validation evidence.[23] [24]
- State kWh/24 h at the declared class and any energy modes used (e.g., night blinds).
- List installation clearances/ventilation and ambient operating limits; provide a commissioning checklist.
Daily canteen flow (what to do, in order)
1) Receiving
Check deliveries ≤ 5 °C; reject borderline cartons; log supplier/time/temp.[1]
2) Storage
Keep vents clear; avoid warm stacking; label “opened” times; rotate stock.
3) Prep
Use covered pans; lids down; minimise bench time; start the 2/4‑rule clock when food leaves ≤ 5 °C.[2]
4) Display
Stock to the chill line; probe top/front products at rush; water at eye‑level (policy win).
5) Cooling
Log 60→≤ 21 °C (≤2 h) then ≤ 5 °C (≤4 h); use shallow pans/blast chillers if available.[3]
6) Evidence
Attach time/temperature logs to your 3.2.2A file (if applicable) — keep ≥ 3 months.[4]
Logs you’ll be asked for (and how long to keep them)
| Log | Minimum content | Frequency | Retention | Authority |
|---|---|---|---|---|
| Cooling log | Start time/temp; ≤ 21 °C @ ≤ 2 h; ≤ 5 °C @ ≤ 4 h; corrective actions | Each batch | ≥ 3 months (if 3.2.2A applies) | FSANZ; 3.2.2A |
| Time‑as‑control | Start/finish times; cumulative time; discard after 4 h | Use whenever out of control | ≥ 3 months (if 3.2.2A applies) | FSANZ; 3.2.2A |
| Receiving | Supplier/item; arrival temp; acceptance/rejection | Each delivery | School policy | FSANZ |
Notes: Some volunteer‑run or fundraising situations are outside 3.2.2A scope; NSW canteen strategy rules apply to canteen sales on regular days, with principal discretion for events.[12]
Case study: “Two lunch windows, one stable canteen”
Scenario: a NSW primary school canteen with two 40‑minute lunch windows. The canteen sits beside a bright corridor; drinks sales spike in summer; sandwiches are assembled from chilled ingredients just before service.
Problems
- Front fridge was a light‑duty unit (Class 3) warming on the top shelf to 7–8 °C by 12:30.
- No 2/4‑rule labels; wraps sat on the bench during rushes.
- Menu check overdue; water not at eye‑level at point‑of‑sale.
Fix
- Swap to a Class 4 glass‑door fridge positioned away from direct sun; night blinds after service.
- Add a covered benchtop salad bar; shallow GN pans; lids down between bursts; 2/4‑rule labels for any ambient time.[2]
- Run NSW Menu Check; lift water and Everyday items to eye‑level in the front fridge.[13]
Outcome (method‑based)
FAQ — straight answers for school settings
1) What shelf temperature should our canteen fridges hold?
≤ 5 °C for PHF (and ≥ 60 °C for hot‑holding). Probe the product on the warmest shelf (top/front).[1]
2) Can sandwiches sit on the counter during rush?
Yes, with the 2‑hour/4‑hour rule. 0–2 h refrigerate or serve; 2–4 h serve; > 4 h discard. Track cumulative time across prep and display.[2]
3) How do NSW menu rules interact with refrigeration?
NSW canteen strategy requires menu balance (e.g., ≥ 75% Everyday; no sugar‑sweetened drinks). Refrigeration helps you position water at eye‑level and keep healthier items accessible and cold.[10] [11]
4) Does QLD Smart Choices apply at sports days and fundraisers?
Yes — Smart Choices covers all food supply in the school environment including excursions, camps, fundraising, rewards and sports days.[6]
5) Are there exceptions for NSW special events?
NSW states the strategy applies to canteen sales on regular days; for special events the principal decides. Promote healthy options at all activities.[12]
6) How long do we keep temperature records?
Where 3.2.2A applies, retain prescribed records for ≥ 3 months. Use FSANZ evidence templates.[4]
Helpful product categories (internal links)
Front‑of‑house
Prep‑line
Back‑of‑house
Free 30‑minute “School Canteen Cold‑Holding” check
Email two photos (front fridge + prep line), your model labels, and lunch window times. You’ll get a mini‑report: climate‑class fit, ventilation notes, and a shortlist of glass‑door, benchtop salad bar, and upright storage options that hold ≤ 5 °C during rush — plus a copy‑ready RFQ spec.
Official sources (footnotes)
- FSANZ — “Keeping food at the right temperature”: generally PHF must be at 5 °C or colder, or 60 °C or hotter. foodstandards.gov.au
- FSANZ — “2‑hour/4‑hour rule”: cumulative time guidance when food is out of temperature control. foodstandards.gov.au
- FSANZ — “Cooling and reheating food”: 60 → ≤ 21 °C (≤2 h) then ≤ 5 °C (≤4 h). foodstandards.gov.au
- FSANZ — Standard 3.2.2A evidence tool: records for prescribed activities; keep ≥ 3 months. foodstandards.gov.au
- NSW Health — “Healthy school canteens”: all NSW Government schools with a canteen must follow the Strategy. health.nsw.gov.au
- QLD DoE — “Smart Choices — Quick Guide”: mandatory in state schools; Green/Amber/Red; applies to all supply contexts. education.qld.gov.au
- VIC DoE — “Canteens, Healthy Eating and Other Food Services — Policy”. education.vic.gov.au
- FSANZ — “Food safety management tools (Standard 3.2.2A) — overview”. foodstandards.gov.au
- NSW DoE — “Food and Drink Criteria (4th ed.)” (Strategy underpinning criteria). education.nsw.gov.au
- NSW Health Local Health District — Strategy Application Guide (≥ 75% Everyday; HSR ≥ 3.5 for Occasional). islhd.health.nsw.gov.au
- NSW DoE — “Healthy eating procedures”: implement Strategy; ensure sugar‑sweetened drinks are not sold in school canteens. education.nsw.gov.au
- NSW DoE — Healthy school canteens FAQ: Strategy applies to canteen sales on regular days; principal decides for special events. education.nsw.gov.au
- QLD DoE — “Smart Choices Strategy” (full document). education.qld.gov.au
- QLD DoE — Fundraising procedure referencing Smart Choices. qed.qld.gov.au
- QLD DoE — Catering & hospitality procedure referencing Smart Choices. qed.qld.gov.au
- QLD DoE — Sponsorship procedure referencing Smart Choices (no ‘red’ items). qed.qld.gov.au
- VIC DoE — Canteens & Healthy Eating resources (FoodChecker; HEAS). education.vic.gov.au
- VIC DoE — Everyday / Select Carefully / Occasionally categories. education.vic.gov.au
- VIC DoE — Guiding principles for food selection (5 food groups; portioning). education.vic.gov.au
- VIC DoE — Introduction (health‑promoting schools). education.vic.gov.au
- VIC DoE — Canteens policy landing (financial/food handling compliance). education.vic.gov.au
- Energy Rating — Implementation Update: efficiency ratings at Class 4; heavy‑duty validation at Class 5. energyrating.gov.au
- Energy Rating — Decision RIS: heavy‑duty cabinets can operate at ~40 °C/40% RH (Class 5). energyrating.gov.au
- Energy Rating — “Refrigerated cabinets” (registration & EEI under GEMS 2024). energyrating.gov.au
- Energy Rating — “Streamlining regulation for refrigerated cabinets” (commenced 5 Oct 2024). energyrating.gov.au
Last updated: 18 Oct 2025. This page focuses on Australian regulation and state frameworks. Always confirm your model’s GEMS registration and match climate class to your site before purchase.
