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.
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 →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 guide →Opening 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 guide →Fridge and freezer temperature records
Build a consistent checking routine, record the result and keep the action beside any unexpected reading.
Read the temperature guide →Cooking, 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 food-temperature guide →Paper or digital food-safety records?
Compare the two methods honestly, including reliability, staff habits, backups, inspections and offline work.
Read the comparison →Choosing 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 guide →Put guidance beside the work
Keep the daily record on the phone.
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