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-24
Food Safety Four-Weekly Review
A free printable four-weekly food safety review: twelve yes or no questions on changes since last time, then the problems found and the actions set.
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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
Step back every four weeks to spot the problem that keeps coming back. It also confirms the food safety system still fits the menu, suppliers, staff and kit.
Who it is for
Owners and managers of small food businesses who keep daily food safety records and want a regular look back over them.
How to use it
- Walk the kitchen first and note anything you see in the table.
- Read back over the last four weeks of daily records, looking for gaps and for the same problem more than once.
- Answer the twelve questions; any answer that needs something doing goes in the table.
- Give every action an owner and a date, then sign the review and set the next one.
What is on the sheet
One page, top to bottom:
Printed under the title: Every four weeks: walk the kitchen, read back through the daily records for serious or repeated problems, check the system still fits the menu, suppliers, staff and equipment, and set the actions.
Write-on lines: Business or site · Review date · Period from · to · Reviewed by
Since the last review — anything that needs doing goes in the table below
Also printed: Yes · New dishes, recipes or ingredients · Allergen information updated to match · New or changed suppliers · New, moved or broken equipment · Safe methods still match what staff do · Cleaning schedule still fits the kitchen · New staff trained in the methods they use · Refresher training due for anyone · Daily records complete, no gaps · Probe thermometers checked as planned · Complaints received and looked into · Pest checks done, no signs found
Problems found and actions — from the walk-round, the records and the answers above
Table, 7 rows: Problem found · Where seen · Repeat? · Action · Who · By when · Done
Write-on lines: Next review due · Signed (manager) · Date
Questions
Why every four weeks?
It is a common rhythm in food safety diaries: long enough for patterns to show in the daily records, short enough to catch a problem before it settles in. If your own system sets a different review period, use that and write it in the dates.
What counts as a problem worth writing down?
Anything serious, and anything that happened more than once: the same fridge running warm, the same gap in the records, the same complaint. One-off slips that were put right on the day are already on the daily sheets.
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