Packs / Kitchen and Food Room Pack
Kitchen and Food Room Pack
The daily records a kitchen keeps, so the whole team follows the same routine.
Opening and closing checks, fridge and freezer readings, cleaning, deliveries, cooking and cooling, waste, training, menu changes and a weekly review. You write in your own limits, from your own food safety system, and the pages show you kept to them.
Your own food safety system sets your limits and your checks. These pages show you did them. Check what your local authority expects for your business.
- 10 working sheet designs
- 5 tabbed dividers
- Worked example
- Plain-English guide
- A4 and A5 binders
Who it's for
Written for the person who runs the day.
- Owners and head chefs in cafes, restaurants and takeaways
- People who run school and community kitchens
- Caterers and food-van operators
What it helps you do.
- You write down the actual reading, not just a tick
- Every problem has what was done about it, and who checked
- Menu and supplier changes get checked before service
What is inside
5 tabs, each with its own sheets.
TAB 1Start here3 items
How the pack works, who looks after what, and when to reorder. Read it once, and come back to it when a new head chef or manager takes over.
Behind this tab
- Quick-start and index
- Guide: how to use it
- Guide: in practice and troubleshooting
Use it when
- Setting the pack up for a kitchen
- A new head chef or manager starts
- The records have slipped and you need a reset
TAB 2Daily3 items
The daily checks: is the kitchen ready, are the fridges and freezers in range, and has the cleaning been done?
Behind this tab
- Opening & Closing ChecksRefill
- Fridge & Freezer LogRefill
- Task & Cleaning ChartRefill
Use it when
- Every day, before service and after it
- A reading is out of range
- You need to show the routine was done
TAB 3Food3 items
Food coming in, being cooked, cooled and held, and being thrown away. Each step is written down, with a reading where it matters.
Behind this tab
- Goods-in & Supplier Log
- Cook, Cool & Hot-hold RecordRefill
- Waste & Stock LogRefill
Use it when
- A delivery arrives
- You cook, cool, reheat or hold food
- Something is thrown away, or it's stock-take time
TAB 4People2 items
People who know what they're doing, and changes that get checked before they reach the customer.
Behind this tab
- Staff Training & Induction Record
- Menu Change Check Log
Use it when
- Someone starts, is trained, or is checked
- A dish, supplier, ingredient or method changes
- You need to show who was told what
TAB 5Review2 items
The monthly equipment checks, and the weekly look back that shows whether your routines are really working.
Behind this tab
- Probe & Extra Checks Log
- Weekly Kitchen ReviewRefill
Use it when
- Once a month, for the extra checks
- End of each week
- You're preparing for a visit or a conversation with your manager
See inside
The real pages. Select one to enlarge it.
These are the A4 working designs, shown as the upper-left half of each page. You see the full sheet in the pack. The paper, punching and final layout are confirmed before the first print run.
Questions people ask
The answers, whether or not you buy the pack.
How often should I check fridge temperatures?
Official guidance for small food businesses asks for at least one check a day, and many kitchens check at opening and closing, or each shift, so a fault gets caught sooner. Your own food safety system sets your checks and limits. Look at Safer Food, Better Business if you're in England or Wales, and the Food Standards Agency or Food Standards Scotland guidance for the rest of the UK.
What should I write on a fridge temperature log?
The date and time, which unit, the actual reading (not just a tick), what you did if it was out of range, and your initials. A number tells you far more than a tick does, and identical numbers all week is a warning sign.
What records does a small kitchen need to keep?
It depends on your food safety system. Most keep opening and closing checks, fridge and freezer temperatures, cleaning, goods-in checks, cooking and cooling readings where they matter, and training. If you're not sure, ask your local authority's food safety team.
How long should I keep food safety records?
There isn't one answer for everyone. In England and Wales, Safer Food, Better Business says to keep completed diary pages until your next visit from the local authority food safety officer. Ask your local authority if you're unsure.
What should I do if a fridge reading is out of range?
Act first, then write it down. Check or move the food, tell the manager, get the unit looked at, and record what you did and who checked. The Fridge and Freezer Log has a box for it.
Is a paper log OK for food safety?
Yes. A written record is fine. What matters is that the readings are real, written at the time, and that you do something about problems.
About the packs
Before you join the list.
Is this A4 or A5?
Both. The packs are made for A4 four-ring binders and A5 six-ring binders, pre-punched and double-sided. The pages shown here are the A4 designs. Tell us on the waitlist which size you want; your answers help decide which size is printed first.
What paper is it printed on?
We're choosing the paper and checking the punching with a printer. The paper and hole positions will be confirmed before the first run.
How do you decide which packs get printed first?
By how many people ask for them. When you join the waitlist you can choose as many packs as you like, and tell us which one you would want first.
Can I buy the refills separately?
Yes, that's the plan. Each pack is a starter set with a few of every sheet. The ones people use up are marked as refills, and will be sold separately, so you only reorder what you use.
Where do you deliver?
The United Kingdom to start with.
Is this legal or compliance advice?
No. These are blank record sheets designed by Clare Langley. They are independent and are not published, endorsed or approved by any regulator, standards body or certification body. Using them does not make an organisation compliant with any law or standard. You decide what to record, how long to keep it and how to store it securely. Check current guidance for your own setting.