Records
Why records matter, what to keep, and how to make record-keeping quick and reliable.
Food safety records are the evidence that your kitchen is being run safely. They help you spot trends before they become problems, show an environmental health officer that you manage food safety properly, and protect your business if a question is ever raised.
Common records include temperature checks for fridges, freezers, cooking, hot holding and cooling; cleaning schedules; delivery and supplier checks; and staff training. Your food safety management system will set out which records are relevant to your business.
Good records are honest, complete and timely. Fill them in as you do the check, not hours later from memory. If something is out of range, record what you found and the action you took to put it right — a corrective action is exactly what an officer wants to see.
Keep records somewhere accessible and tidy so they can be found quickly. Digital tools can help, but a simple paper system that is actually used every day is better than a sophisticated one that is ignored.
This is general guidance only. The right records for your business depend on your menu and processes. If you are unsure, an independent documentation review can help you tighten things up.
General guidance, not legal advice