Guide
HACCP Plan Starter Guide
Understand the 7 HACCP principles and build your first food safety plan step by step.
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Food safety resources
Free Guides to Keep Your Kitchen Safe
Practical templates, checklists and reference guides written by chefs and former food safety inspectors.
Template
Fridge & Freezer Temperature Log
A ready-to-use daily log for cold storage, with safe ranges printed on every sheet.
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Checklist
Opening & Closing Checklists
Cover every critical task at the start and end of each shift — nothing forgotten.
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Template
Cleaning Schedule Template
Plan daily, weekly and monthly cleaning tasks and record who completed them.
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Guide
Allergen Management Guide
How to label, store and communicate the 14 major allergens safely.
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Checklist
Inspection Readiness Checklist
The documents and checks inspectors look for — so you're ready any day.
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Quick reference
Safe Temperature Guide
Common targets used in commercial kitchens. Pin it up by the pass.
| Stage | Target (°C) | Target (°F) |
|---|---|---|
| Refrigerated storage | 5°C or below | 41°F or below |
| Frozen storage | −18°C or below | 0°F or below |
| Cooking poultry | 74°C core | 165°F core |
| Hot holding | 63°C or above | 135°F or above |
| Reheating | 74°C core | 165°F core |
| Cooling cooked food | 57°C → 21°C in 2 h, then → 5°C in 4 h | 135°F → 70°F in 2 h, then → 41°F in 4 h |
Requirements vary by country and region. Always follow your local food safety regulations.
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