2026-10-27 · 1 min read
Food Safety Records Every Kitchen Should Keep
The food safety records inspectors commonly ask to see: temperature logs, cleaning schedules, supplier approval, allergen labels and licence renewals.
Rules differ by country and region, so check what your local authority requires. In most places inspectors ask to see the same kinds of records, and being able to produce them quickly makes inspections calmer.
Records worth keeping
- Temperature logs: fridges, freezers, hot holding and deliveries, with the time, reading and who took it.
- Cleaning and sanitising schedules: what was done, when and by whom.
- Supplier approval and delivery checks: who you buy from and what you checked at the door.
- Allergen information: accurate labels and a way to find the allergens in every dish.
- Pest control and maintenance visits.
- Staff training and health records.
- Licences and registrations: the numbers and expiry dates, kept somewhere you can find them.
- Traceability: batch or lot details so you can act quickly on a recall.
Make it a habit, not an event
Paper logs filled in at the end of the day are easy to spot and easy to dispute. Record readings when they are taken, flag anything out of range and write down what you did about it.
Licences expire quietly
Licences, registrations and permits have different renewal dates and the cost of missing one can be a closure order. Put every expiry date in one place and get reminders well ahead. In India this includes your FSSAI licence or registration; other countries have their own equivalents.
Keeping it ready for the inspector
DineTide keeps temperature logs, cold chain records, recalls, allergen labels and licence reminders together, with a tamper-evident history of every entry. See food safety features or book a demo.