Restaurants · Food Safety · Basic
Complete each day during opening. Record fridge and freezer temperatures twice daily. Note any problems in the issues column and the action taken.
A weekly recording sheet based on the FSA's Safer Food Better Business pack for small catering businesses. Tracks the daily food safety checks that Environmental Health Officers expect to see — fridge and freezer temperatures, delivery inspections, cooking temperature records, cleaning completion, and staff fitness to work.
The SFBB daily diary is the simplest way to demonstrate an active food safety management system. Completed diaries should be kept for at least 12 months as evidence of due diligence during EHO inspections and Food Hygiene Rating assessments.
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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