• Complete every day you prepare or sell food, even if it's a small batch from home.
• Tick all six opening checks before you start: equipment working, staff fit and well, areas clean, handwash available, hot water working, no pest evidence.
• Tick all five closing checks at the end: food stored correctly, waste removed, areas cleaned, safe methods followed, allergen information up to date.
• If any check fails, note it in Problems and write what you did about it in Actions. Even noting a minor issue shows the EHO you spotted and resolved it.
• Sign each entry with your initials. This shows it was actively reviewed, not auto-filled.
• You can log fridge and freezer temperatures directly in the diary entry, or separately in the Temperature Log.

• Fridge: must be ≤8°C legally. The FSA recommends ≤5°C. Check and log daily.
• Freezer: must be ≤-18°C. Check at least weekly.
• Cooking and reheating: probe the thickest part of the food. Must reach ≥75°C (or ≥70°C held for 2 minutes).
• Delivery: check chilled deliveries are ≤8°C and frozen deliveries are still solidly frozen on arrival.
• If a temperature is out of range, record the corrective action you took (e.g. "fridge adjusted, re-checked after 1 hour").
• Daily temperature logs are one of the most scrutinised parts of an inspection. Gaps in the record are a red flag.

• Record every cleaning task: what was cleaned, when, what product was used, and who did it.
• All food contact surfaces must be cleaned and disinfected before and after use. Use a food-safe disinfectant with the correct contact time.
• A typical rota: daily (work surfaces, bowls, utensils, sink, handwash basin), weekly (fridge, oven, microwave), monthly (freezer, storage areas).
• Only tick "Completed satisfactorily" if the task was fully done. If it wasn't done, still add the record and note why.
• Check your cleaning products are food-safe. Look for EN1276 or EN13697 on the label to confirm they meet food hygiene standards.

• Add a record for every product you make and sell, including drinks and condiments.
• Check each allergen against your ingredients list including compound ingredients (e.g. a bought sauce may contain celery or mustard).
• Update the record immediately if you change a recipe, even slightly.
• Note any cross-contact risks where allergens from other products could contaminate this one (e.g. "made on surfaces also used for walnut cake").
• Under Natasha's Law (October 2021), pre-packaged food must have a full ingredients list with all 14 allergens highlighted in bold.
• If a customer asks about allergens, check your records before answering. Never guess.

• Add every business you buy ingredients from, including supermarkets and local farms.
• Keep contact details current so you can reach them quickly if there is a food safety recall.
• Note exactly what each supplier provides, so you can trace which of your products might be affected by a recall.
• EHOs use supplier records to check that you can trace ingredients back to source if a customer is made ill.
• If a supplier changes what they stock or their packaging changes, re-check the allergen information for any products that use those ingredients.

• Add yourself first, then anyone who helps you prepare or handle food, even occasionally or unpaid.
• Everyone handling food should hold a Level 2 Food Hygiene certificate as a minimum. These are available online for around £20 to £30 and take a few hours.
• Allergen awareness training is also expected by most EHOs. Many Level 2 courses include it.
• Record the date completed and certificate number for every qualification.
• Refresher training every three years is recommended. Add a note in the record when it's due.

• Set aside 30 minutes every four weeks to walk through your kitchen and review your procedures.
• Work through each of the eight checklist items. Tick what is in order; note anything that has slipped.
• If something hasn't been done correctly (e.g. cleaning records were missed), note it as a Problem and write your corrective action.
• Record any improvements made since the last review. This shows the EHO you are actively managing safety, not just ticking boxes.
• Set the next review date. Pro users receive an email reminder three days before it's due.
• This is the section that most convinces EHOs that you take food safety seriously as an ongoing commitment.

Safer Food Better Business (SFBB) is the Food Standards Agency's food safety management system for small catering businesses. It covers the four main risks: cross-contamination, cleaning, chilling, and cooking. Using it means you do not need to write a separate HACCP plan. It is accepted by EHOs across England and Wales.

Yes. If you sell food from home in any capacity (at markets, online, via social media, or word of mouth) you are legally a food business. You must register with your local council (free) and keep food safety records. Trading without registration can result in a fine.

Most home caterers are inspected every one to three years, but inspections can happen at any time without notice. New businesses are often inspected within their first year. Having complete, up-to-date records means an inspection is quicker and the outcome is better.

After an inspection you receive a rating from 0 to 5. It covers three areas: food hygiene practices, the physical condition of your kitchen, and food safety management. Good records directly improve your management score, which is worth up to 40% of the total assessment.

Yes, before you start trading. Registration is free via your local council's website. You cannot be refused, but you may be inspected within 28 days of registering. Search "register food business" and your council name to find the form.

It's not a legal requirement, but it's strongly expected by EHOs and will be noted in your inspection. Level 2 Food Hygiene certificates are available online from providers such as Highfield, RSPH, or CIEH for around £20 to £30. They take two to four hours to complete.

Natasha's Law (October 2021) requires all food businesses, including home caterers, to label pre-packaged food with a full ingredients list, with all 14 major allergens highlighted in bold. Use the Allergen Records section to track allergens across all your products.

You must be able to answer accurately. Open your allergen records and check before replying. Never guess. If you are unsure whether an ingredient contains an allergen, check the label or contact your supplier. If in doubt, tell the customer the product may contain that allergen.

Start now. EHOs do not expect records going back years. What they want to see is an active, functioning system. Use your first 4-Weekly Review to document that you've reviewed your procedures and set everything up. Be honest about when your records begin.

Yes. You are the staff. Add yourself to Staff Training and record your own food hygiene certificate, allergen awareness training, and any other qualifications. EHOs check that the person handling food has had appropriate training.

Use the Export button in the sidebar. The Full Inspection Report opens a print-ready page covering all seven sections. You can print it to paper or PDF, or show it on your phone or tablet. You can also export individual sections as CSV files.