Practical record-keeping guides
Know what to record, why it matters and where to find it.
Clear explanations for UK food-business owners who want daily checks to be easier to complete and evidence easier to review. These guides support, but do not replace, official guidance or advice from your local authority.
Inspection guide
What records might an EHO want to see?
Prepare the food-safety system, daily evidence and corrective actions that explain how the business manages its risks.
Read the inspection guide
More guides
How long should food hygiene records be kept?
Understand why there is no single period for every record and how to set a defensible retention approach.
Read the retention guideOpening and closing checks
Turn the beginning and end of service into two short routines that are easy for staff to complete and review.
Read the checklist guideFridge and freezer temperature records
Build a consistent checking routine, record the result and keep the action beside any unexpected reading.
Read the temperature guideCooking, cooling and reheating records
Separate each food process, use the target from the business's safe method and keep the action beside the result.
Read the cooking guidePaper or digital food-safety records?
Compare the two methods honestly, including reliability, staff habits, backups, inspections and offline work.
Read the comparisonChoosing a food-safety records app
A practical buyer's checklist covering daily speed, missing dates, reports, ownership, access and honest limitations.
Read the buyer's guideThe SFBB 4-weekly review
How to look back over 4 weeks of records, the questions to answer, and a free printable review sheet.
Read the guideFood hygiene inspection checklist
The records and kitchen checks an inspector is likely to look at, with a free printable self-check.
Read the checklistFood hygiene in Birmingham
Registering with Birmingham City Council, how inspections and ratings work, and Birmingham's latest rating figures.
Read the Birmingham guideHow to get a 5 food hygiene rating
What each rating means, the three things officers score, a practical checklist and what to do if you disagree.
Read the rating guideAllergen information: the 14 allergens
What food businesses must tell customers, PPDS labels, and how to keep ingredient information reliable.
Read the allergen guideKitchen cleaning schedules
The two-stage clean, disinfectant standards, example frequencies and records that show the work was done.
Read the cleaning guideFood hygiene training records
What the law asks for, what to record for each person, and the 48-hour illness rule.
Read the training guideStarting a food business from home
Registering with your council, a food-safety system and the records to keep from day one.
Read the home business guideWhat is Safer Food, Better Business?
The safe methods, the daily diary and the 4-weekly review, explained simply.
Read the SFBB guideChecking food deliveries
What to check at the back door, when to reject a delivery and the supplier records you must keep.
Read the delivery guideTracking food waste
Record what is wasted and why, save money, and understand the new food waste recycling rules.
Read the food waste guideFree printable templates
Temperature log, cleaning schedule, opening and closing checklist and staff training record. Free to print and copy.
Download the templatesPut guidance beside the work
Keep the daily record on the phone.
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