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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- At opening, check fridges and freezers are running at the right temperature and that staff are clean, tidy and fit for work
- Confirm cleaning and hand washing supplies are stocked and in plentiful supply before service starts
- Record fridge and freezer temperatures, aiming for 5 degrees C or below for chilled and minus 18 degrees C or below for frozen
- Log cooking, hot-holding, cooling and reheating temperatures for the day's key dishes
- Check deliveries on arrival and note any that were rejected or had a problem
- Note anything that went wrong during the day and, importantly, what you did to put it right
All checks done
Kitchen
Food Safety Daily Diary
A quick daily record of your opening and closing checks that proves your food safety controls are working and that the team is on top of them.
10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Safer Food Better Business diary; food.gov.uk
£12one-off, yours forever
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.
- 1At opening, check fridges and freezers are running at the right temperature and that staff are clean, tidy and fit for work
- 2Confirm cleaning and hand washing supplies are stocked and in plentiful supply before service starts
- 3Record fridge and freezer temperatures, aiming for 5 degrees C or below for chilled and minus 18 degrees C or below for frozen
- 4Log cooking, hot-holding, cooling and reheating temperatures for the day's key dishes
- 5Check deliveries on arrival and note any that were rejected or had a problem
- 6Note anything that went wrong during the day and, importantly, what you did to put it right
- 7At closing, confirm no food was left out, everything is cleaned and put away, and out-of-date stock has been thrown away
- 8Have the manager tick to confirm the opening and closing checks were completed each day
- 9Complete the diary every day the business is open, filling it in as you go rather than from memory
- 10Do the 4-weekly review to look back, spot any recurring problems and decide how to fix them
Good to know
The manager's daily tick in the SFBB diary confirms opening and closing checks were done, and keeping these monitoring records supports a due diligence defence if the business is ever charged under food law.
Source: Food Standards Agency, Safer Food Better Business diary; food.gov.uk
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