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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- List every item to prep with the quantity needed, based on expected covers and bookings
- Assign each prep job to a section or person so the workload is clear and nothing is missed
- Wash hands and use clean, separate boards and equipment for raw and ready-to-eat foods to avoid cross-contamination
- Keep allergen ingredients controlled during prep, using cleaned equipment and good hand washing for allergen-free items
- Date-label all prepped items with a prep date and use-by, following your shelf-life rules
- Cool any cooked items intended for chilled storage quickly, then get them into the fridge at 5 degrees C or below
All checks done
Kitchen
Prep List
Keeps the kitchen organised and ready for service, so the right amount of each item is prepped, labelled and stored safely before the rush.
10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Chilling food correctly in your business and Safer Food Better Business; 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.
- 1List every item to prep with the quantity needed, based on expected covers and bookings
- 2Assign each prep job to a section or person so the workload is clear and nothing is missed
- 3Wash hands and use clean, separate boards and equipment for raw and ready-to-eat foods to avoid cross-contamination
- 4Keep allergen ingredients controlled during prep, using cleaned equipment and good hand washing for allergen-free items
- 5Date-label all prepped items with a prep date and use-by, following your shelf-life rules
- 6Cool any cooked items intended for chilled storage quickly, then get them into the fridge at 5 degrees C or below
- 7Store prepped food correctly, keeping raw below ready-to-eat and everything covered
- 8Rotate stock so older prepped items are used first and nothing is left to go out of date
- 9Check off each item as it is prepped and note anything you ran short on or could not complete
- 10Hand over a clear note of what is prepped, what is low and what still needs doing for the next shift
Good to know
Cooked food being kept chilled should be cooled as quickly as possible, ideally within around 90 minutes, then stored at 8 degrees C or below, with 5 degrees C or below recommended to allow for fluctuations.
Source: Food Standards Agency, Chilling food correctly in your business and Safer Food Better Business; food.gov.uk
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