Each form carries the relevant rule at the top, so it reminds staff of the standard while they fill it in.
Daily
Chilled at 8°C or below, frozen at -18°C or below, with space to record the action taken when a reading is out of range.
Daily
For hot counters, pie warmers and heated cabinets. Tracks the 63°C standard and the single two-hour period below it.
Daily / Weekly
Item, frequency, product used, who did it and who checked it.
Daily
A week to a page, with a tick per day for every opening and closing check.
Per delivery
Temperature, dates, packaging condition, and whether the delivery was accepted or rejected.
Daily
Section checked, items removed from sale, items reduced, action taken.
Per product
All 14 allergens across the top. Mark Y for an ingredient, CC for a cross-contact risk.
Ongoing
What training each person has completed, when, and when a refresher is due.
Per staff member
For anyone reporting illness, including the 48-hour rule before returning to food handling.
As required
What was seen, where, who it was reported to and what was done.
As required
Shows that out-of-date or damaged stock was identified and removed rather than sold.
As required
Equipment failures, temperature breaches, complaints and near misses — and what was done about them.
Chilled food — legal maximum in England, Wales and Northern Ireland. Aim for 0–5°C.
Frozen food, or below.
Hot holding, or above. One period of up to 2 hours below.
To cool cooked food to 8°C or below.
Scotland's regulations are framed differently and set a legal reheating minimum of 82°C. Adapt the forms to your own procedures.
These forms are provided free by The Food Standard as a general template. They are not a regulated document, not an accredited document, and are not affiliated with or endorsed by the Food Standards Agency or any local authority.
They do not replace your own documented food safety management procedures. Adapt them to suit your business.