A sample page of the actual document
The goods-in check is your first line of defence against unsafe food and allergen mistakes reaching the kitchen. A missed temperature, an accepted swollen pack, or a skipped use-by date can put food into service that was already unsafe on arrival, and without a completed record you cannot prove you checked when an Environmental Health Officer (EHO) asks.
Food Standards Agency, Safer Food Better Business for Caterers, Safe Method: Deliveries, and Safe Method: Prove It (between-pack probe technique, iced-water check reads -1 to +1 degrees C, FSA probe accuracy +/-0.5 degrees C); Food Safety and Hygiene (England) Regulations 2013 (8 degrees C chilled maximum; equivalent 2006 regulations in Wales and Northern Ireland); Quick-frozen Foodstuffs (England) Regulations 2007 (-18 degrees C quick-frozen with a 3 degrees C transport tolerance; -15 degrees C other frozen); Food Safety Act 1990 (offence to sell food past its use-by date). Sources: food.gov.uk; highspeedtraining.co.uk frozen food delivery checklist; legislation.gov.uk.
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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 a 3 degrees C allowance on frozen deliveries (not on chilled), because the vehicle door is opened repeatedly on the round. So quick-frozen food storing at -18 degrees C can legally be accepted down to -15 degrees C, and other frozen food storing at -15 degrees C down to -12 degrees C. Rejecting solid frozen stock at -16 degrees C is rejecting good food; the actual reject points are above -15 degrees C (quick-frozen) and above -12 degrees C (other frozen).
Source: Food Standards Agency, Safer Food Better Business for Caterers, Safe Method: Deliveries, and Safe Method: Prove It (between-pack probe technique, iced-water check reads -1 to +1 degrees C, FSA probe accuracy +/-0.5 degrees C); Food Safety and Hygiene (England) Regulations 2013 (8 degrees C chilled maximum; equivalent 2006 regulations in Wales and Northern Ireland); Quick-frozen Foodstuffs (England) Regulations 2007 (-18 degrees C quick-frozen with a 3 degrees C transport tolerance; -15 degrees C other frozen); Food Safety Act 1990 (offence to sell food past its use-by date). Sources: food.gov.uk; highspeedtraining.co.uk frozen food delivery checklist; legislation.gov.uk.
Good to know
The goods-in check is your first line of defence against unsafe food and allergen mistakes reaching the kitchen. A missed temperature, an accepted swollen pack, or a skipped use-by date can put food into service that was already unsafe on arrival, and without a completed record you cannot prove you checked when an Environmental Health Officer (EHO) asks.
There is a 3 degrees C allowance on frozen deliveries (not on chilled), because the vehicle door is opened repeatedly on the round. So quick-frozen food storing at -18 degrees C can legally be accepted down to -15 degrees C, and other frozen food storing at -15 degrees C down to -12 degrees C. Rejecting solid frozen stock at -16 degrees C is rejecting good food; the actual reject points are above -15 degrees C (quick-frozen) and above -12 degrees C (other frozen).
The PDF downloads the moment you check out, prints sharp in black and white, and opens on any phone. It is reviewed for August 2026 and you get any future update free when the official guidance changes.
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.