A sample page of the actual document
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 fridge temperature log is one of the records environmental health officers actually ask to see. This one covers fridges and freezers, twice-daily checks with a place to initial, on one printable page.
Food Standards Agency, "Chilling food correctly in your business" (states the 8C legal maximum for England, Wales and Northern Ireland and the 5C recommended operating temperature); FSA Safer Food, Better Business (SFBB) temperature record sheets and Safe Method "Chilled storage and display". The 8C requirement is set by the Food Safety and Hygiene (England) Regulations 2013 (which revoked and replaced the Food Hygiene (England) Regulations 2006), with equivalent regulations in Wales and Northern Ireland; Scotland operates under separate rules. The -18C frozen standard and the 1-year retention of frozen monitoring records come from the Quick-frozen Foodstuffs (England) Regulations 2007 (and equivalents), retained in UK law post-Brexit.
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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
8C is a hard legal ceiling, not a target, and it applies to the temperature of the food, not the air. Food near the door or loaded in warm can sit 2 to 3C above the air reading, so an air temperature of 5C or below is what actually keeps the food legal. Most operators aim for 8C and run non-compliant without knowing it.
Source: Food Standards Agency, "Chilling food correctly in your business" (states the 8C legal maximum for England, Wales and Northern Ireland and the 5C recommended operating temperature); FSA Safer Food, Better Business (SFBB) temperature record sheets and Safe Method "Chilled storage and display". The 8C requirement is set by the Food Safety and Hygiene (England) Regulations 2013 (which revoked and replaced the Food Hygiene (England) Regulations 2006), with equivalent regulations in Wales and Northern Ireland; Scotland operates under separate rules. The -18C frozen standard and the 1-year retention of frozen monitoring records come from the Quick-frozen Foodstuffs (England) Regulations 2007 (and equivalents), retained in UK law post-Brexit.
Good to know
In England, food that needs chilling must be kept at 8°C or below by law; FSA guidance is to set the fridge at 5°C or below so food stays safe even with the door in use. Freezers should run at -18°C.
Standard practice under Safer Food, Better Business is to check at opening and closing, every day, and to write it down with initials, which is exactly what this log is laid out for.
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.
8C is a hard legal ceiling, not a target, and it applies to the temperature of the food, not the air. Food near the door or loaded in warm can sit 2 to 3C above the air reading, so an air temperature of 5C or below is what actually keeps the food legal. Most operators aim for 8C and run non-compliant without knowing it.
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.
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.
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.