Food log sheets are not an automatic pass

Which official pack applies in England, Wales and Scotland?

Safer food, better business is the official pack for small caterers in England and Wales. Scotland uses CookSafe, a different pack that also includes temperature records. Neither pack is a USB-logger specification, and neither pack makes this website a food-safety management system. Filling a sheet, or plugging in a logger, does not by itself satisfy the applicable food-safety rules. The table names the pack; it does not copy the pack.

What did the training hub actually write?

High Speed Training’s core-temperature article tells the reader to probe the thickest part and avoid bone, fat and equipment surfaces. It writes common England combinations as 70 °C for two minutes, 75 °C for thirty seconds and 80 °C for six seconds, and it writes Scotland’s minimum core temperature as 82 °C. The danger zone is written as 8–63 °C.

The fridge-sheet article writes the statutory chilled maximum in England as 8 °C and suggested practice as ≤5 °C. Freezer industry practice is written as −18 °C. FSA is cited for at least one fridge check a day. Corrective action, initials and a supervisor sign-off are separate columns. Those numbers stay attached to that hub. They are not a Temp Logger UK measurement.

How is a kitchen diary different from a USB curve?

A once-a-day cabinet mark is a spot check. A five-minute USB file is a time series. Neither file, on its own, is a finding that the business has met every applicable requirement. The diary can show that someone looked at a cabinet and wrote a number down. The USB file can show samples at the interval that was set. This site does not turn either record into a legal template.

Which sources does this food-log page use?

The numbered list below points to High Speed Training’s kitchen sheets, the Food Standards Agency pack for England and Wales, and Food Standards Scotland’s CookSafe. Those pages were checked on 23 September 2026. Their temperature combinations and diary habits stay attached to those publishers. They are not Temp Logger UK measurements, and they are not a finding that a business has met every applicable rule.

1. High Speed Training Hub, Core temperature of food ↗Tash Blythe, 5 May 2021. Thickest-part probe placement; England time–temperature combinations; Scotland 82 °C; ice/boil field check. Free PDF log sheet. Course upsell is present. Not a USB-logger tutorial.
2. High Speed Training Hub, Temperature log sheets for busy kitchens ↗Liz Burton-Hughes, 27 March 2019. England chilled food statutory maximum 8 °C, suggested practice ≤5 °C; freezer industry practice −18 °C; FSA at-least-once-daily fridge check; corrective-action and supervisor fields.
3. High Speed Training Hub, A guide to food thermometers ↗Rachel Gordon, 26 March 2025. Ice slurry −1 to +1 °C; boiling water 99–101 °C; FSA ±0.5 °C target for a food thermometer; infrared is surface only. A field check is not a calibration certificate.
4. Food Standards Agency, Safer food, better business (SFBB) ↗Official pack for small caterers in England and Wales. Diary and prove-it records. Not a logger specification. Scotland uses CookSafe.
5. Food Standards Scotland, CookSafe ↗Official Scottish food-safety management pack, including temperature records. A different pack from SFBB. Not a USB-logger specification.

Checked 23 September 2026. Evidence policy