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Cooking and reheating temperature records are the main evidence an Environmental Health Officer (EHO) uses to judge whether your food safety system actually works on the floor, not just on paper. Ticks, the word 'OK', or numbers all written up at the end of the shift are treated as no record at all, and that alone can drop your hygiene rating and trigger a return visit. Done properly, this log catches food that never reached a safe core temperature and flags failing equipment before it causes a food poisoning incident.
Food Standards Agency, Safer Food Better Business (SFBB) caterers pack: Safe Method 'Cooking Safely', 'Reheating', 'Hot Holding', 'Chilling', and 'Prove It'; plus the SFBB cooking/cooling/reheating record sheets. Cooking time/temperature equivalents and the 8C chilled-storage limit: FSA business guidance ('Chilling food correctly in your business'). Statutory hot-holding (63C) and the single 2-hour service tolerance: Food Safety and Hygiene (England) Regulations 2013, Schedule 4. Scotland's 82C reheating requirement: Food Hygiene (Scotland) Regulations 2006.
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What’s on it
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
Good to know
There is no single statutory cooking temperature in England, Wales or Northern Ireland. The law (Food Safety and Hygiene (England) Regulations 2013, applying Regulation (EC) 852/2004) only requires food to be cooked enough to destroy harmful bacteria, so the FSA expresses this as time-and-temperature combinations that all do the same job: 70C for 2 minutes, 75C for 30 seconds, 80C for 6 seconds, or 60C for 45 minutes. 75C/30s is the benchmark most EHOs apply. Only Scotland names a fixed legal figure: reheating to at least 82C under the Food Hygiene (Scotland) Regulations 2006. Hot-holding at 63C or above is the one temperature that is statutory UK-wide (England: 2013 Regulations, Schedule 4).
Source: Food Standards Agency, Safer Food Better Business (SFBB) caterers pack: Safe Method 'Cooking Safely', 'Reheating', 'Hot Holding', 'Chilling', and 'Prove It'; plus the SFBB cooking/cooling/reheating record sheets. Cooking time/temperature equivalents and the 8C chilled-storage limit: FSA business guidance ('Chilling food correctly in your business'). Statutory hot-holding (63C) and the single 2-hour service tolerance: Food Safety and Hygiene (England) Regulations 2013, Schedule 4. Scotland's 82C reheating requirement: Food Hygiene (Scotland) Regulations 2006.
Good to know
Cooking and reheating temperature records are the main evidence an Environmental Health Officer (EHO) uses to judge whether your food safety system actually works on the floor, not just on paper. Ticks, the word 'OK', or numbers all written up at the end of the shift are treated as no record at all, and that alone can drop your hygiene rating and trigger a return visit. Done properly, this log catches food that never reached a safe core temperature and flags failing equipment before it causes a food poisoning incident.
There is no single statutory cooking temperature in England, Wales or Northern Ireland. The law (Food Safety and Hygiene (England) Regulations 2013, applying Regulation (EC) 852/2004) only requires food to be cooked enough to destroy harmful bacteria, so the FSA expresses this as time-and-temperature combinations that all do the same job: 70C for 2 minutes, 75C for 30 seconds, 80C for 6 seconds, or 60C for 45 minutes. 75C/30s is the benchmark most EHOs apply. Only Scotland names a fixed legal figure: reheating to at least 82C under the Food Hygiene (Scotland) Regulations 2006. Hot-holding at 63C or above is the one temperature that is statutory UK-wide (England: 2013 Regulations, Schedule 4).
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Your temperature log is the main evidence that your cold storage is actually working. A missing entry, or an out-of-range reading nobody acted on, is what turns a single fridge fault into a food poisoning case and a failed hygiene inspection. This list makes every entry a real number, taken at the right time, with the action recorded when something goes wrong.
A wrong, out-of-date, or missing allergen line can put a customer into anaphylaxis and kill them. It also breaks the Food Information Regulations 2014, where giving false or misleading allergen information is a criminal offence carrying an unlimited fine, not just a hygiene black mark. A correct matrix is what lets any team member answer "what's in this?" the same way every time.
A food safety daily diary is the written proof that your food safety system is actually being run, not just sitting in a folder. On inspection an Environmental Health Officer treats a blank or gap-filled diary as evidence the system is failing, while a complete one with real numbers is your legal defence if someone falls ill. Filled in properly it also catches a warm fridge or an undercooked batch before it reaches a customer.