Food Temperature Record
Record temperature checks through the day against the limits in your own documented process, with the corrective action recorded beside the failure.
KC-03 1 page
Kitchen and catering · KC-02
Batch Production Record
A free printable production record — what was made, from which supplier batches, how much, and where it went.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Record the batch codes going in and the destinations going out, so a recall or a complaint can be traced to one day's production rather than all of it.
Who it is for
Small food producers, bakeries, preserve and sauce makers, breweries, farm shops and anyone making food to sell.
How to use it
- Record the supplier's batch or lot code, not just the ingredient.
- Give every batch you make its own code, and put it on the label.
- Record the quantity made and the date code applied.
- Note where each batch went — shops, markets, customers.
- Keep the sheets for at least as long as the shelf life, and longer if your local rules require it.
What is on the sheet
The layout is fixed at a size that fits both A4 and US Letter, so the A4 and Letter files are visually identical and print at full size on either. Rows are set at a height that an adult can actually write a date and a few words into with a pen — most printable tables are built in a word processor and never tested with one.
Questions
Does this make me compliant with food safety rules?
No. What you must record, for how long, and what your process must be are set by the rules where you are and by your own documented system. This sheet holds traceability information; it does not establish it.
Related sheets
Recipe Costing Sheet
Work out what a dish actually costs to make as you make it, including the trimmings, so a price is set from a figure rather than a feeling.
KC-01 1 page
Pantry Stock and Reorder Sheet
See at a glance what has fallen below the level you want to keep, so staples get reordered before a recipe stops and duplicates stop accumulating behind them.
HP-01 1 page
One new sheet, most weeks
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