Kitchen
Fridge & Freezer Temperature Log
A two-minute daily check that proves food is kept cold and safe, the first thing an inspector asks for.
£9View
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- Check the delivery against your order and the supplier is one you know and trust
- Probe or check chilled food on arrival and reject it if it is not cold enough, aiming for 5 degrees C or below
- Check frozen food is solid and properly frozen at minus 18 degrees C or below, rejecting anything showing signs of thawing or refreezing
- Inspect packaging and reject anything torn, punctured, leaking, dented, rusty, blown or with broken seals
- Check use-by and best-before dates and refuse anything out of date or too close to date to use safely
- Look and smell for signs of spoilage, pests or damage before accepting the goods
All checks done
Kitchen
Delivery & Goods-In Check
Checks every delivery before you accept it, so unsafe or substandard stock is turned away at the door rather than ending up in your kitchen.
10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Safer Food Better Business (Check stock and deliveries); food.gov.uk
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Replaces a DIY doc, and you get every future update free when the guidance changes.
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- A clean one-page PDF, ready to print
- Opens and ticks off on any phone
- Plain English, no jargon, easy to follow
- Free updates whenever the guidance changes
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What’s on it
10 things to check.
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
- 1Check the delivery against your order and the supplier is one you know and trust
- 2Probe or check chilled food on arrival and reject it if it is not cold enough, aiming for 5 degrees C or below
- 3Check frozen food is solid and properly frozen at minus 18 degrees C or below, rejecting anything showing signs of thawing or refreezing
- 4Inspect packaging and reject anything torn, punctured, leaking, dented, rusty, blown or with broken seals
- 5Check use-by and best-before dates and refuse anything out of date or too close to date to use safely
- 6Look and smell for signs of spoilage, pests or damage before accepting the goods
- 7Make sure raw and ready-to-eat foods are kept separate during delivery to avoid cross-contamination
- 8Get chilled and frozen items into the fridge or freezer quickly to keep them out of the danger zone
- 9Record the delivery, the temperatures checked, and anything you rejected and why
- 10Practise stock rotation, putting newer stock behind older so first in is first out
Good to know
It is an offence to sell food after its use-by date, as the use-by is the safety limit; deliveries should be rejected for the wrong temperature, damaged packaging, being out of date, or poor quality.
Source: Food Standards Agency, Safer Food Better Business (Check stock and deliveries); food.gov.uk
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