Free Food Hygiene Record Book to print.

What's inside

1. Opening and closing checklist: the start and end of day checks for each day of the week. Guide
2. Fridge and freezer temperature log: one page per month, with the action taken for any wrong reading. Guide
3. Hot holding temperature log: hot food kept for service at 63°C or above. Guide
4. Kitchen cleaning schedule: what is cleaned, how, how often and by whom. Guide
5. Staff training record: who was trained in what, and when to refresh it. Guide
6. Probe thermometer check record: the monthly iced water and boiling water check.
7. 4-weekly review: look back at the last 4 weeks and fix what keeps going wrong. Guide
8. Inspection-ready checklist: a self-check of your records and kitchen before an inspection. Guide

How to use it

Fill each sheet in at the time you do the check, not at the end of the week. Whenever something is wrong, write what you did about it: a fridge that was too warm and what happened to the food, a cleaning job that was missed and when it was done. That is the part an inspector looks for most. Keep completed sheets together, in date order, with your food safety pack.

The sheets support Safer Food, Better Business (England and Wales), CookSafe (Scotland) and Safe Catering (Northern Ireland). They do not replace them.

Food Hygiene Record Book is independent and not linked to the Food Standards Agency or any council. No record sheet can guarantee an inspection result.