Food Safety Logs Pack

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How to use (set up once, then 5–10 min/day)

  1. Print or duplicate the logs you need (start with Temperature + Cleaning).
  2. Assign a daily owner (shift lead) and a weekly verifier (manager).
  3. Keep logs in one place (clipboard / folder) and review weekly.

What’s included

Template Frequency Purpose
Daily Temperature Log Daily Prove cold/hot holding control
Cleaning Schedule Daily/Weekly Make cleaning non-negotiable
Corrective Action Log As needed Document what you did when standards failed
Pest Control Record Monthly/Quarterly Track visits + findings + actions
Staff Training Record Ongoing Prove staff readiness + refreshers

1) Daily Temperature Log (fill-in)

Date Chiller 1 (°C) Chiller 2 (°C) Freezer (°C) Hot holding (°C) (opt.) Checked by Out of range? Corrective action
Yes / No

2) Cleaning Schedule (fill-in)

Area / item Frequency Method / chemical Done by Verified by Date
Daily / Weekly

3) Corrective Action Log (fill-in)

Date/time Issue Immediate action Product affected (discard/hold/rework) Root cause Prevention action Owner

4) Pest Control Record (fill-in)

Date Vendor Findings Actions taken Next visit Owner

5) Staff Training Record (fill-in)

Staff name Role Training (course/module) Date completed Refresh due Verified by

Weekly review (premium)

🧠

This week’s misses (if any):

  • Root causes:
  • One fix for next week: