Food · Food Safety · Basic
Record temps at departure, arrival, and service. Hot food must stay ≥ 63°C, cold food ≤ 8°C (ideally ≤ 5°C).
A per-delivery temperature log for UK catering companies per FSA food hygiene regulations. Records departure, arrival, and service temperatures for hot (≥ 63°C) and cold (≤ 8°C) items throughout transport. Part of your SFBB or HACCP documentation.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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