UK guideFood safetyEHO-ready
Food Hygiene Temperature Logs in UK Restaurants
Keeping accurate food temperature records is a legal requirement for UK food businesses. More importantly, it’s one of the first things an Environmental Health Officer (EHO) will ask to see during an inspection.
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This guide explains what temperature checks you must record, how often to log them, and what inspectors expect to see. It’s written for restaurants, cafés, takeaways, pubs, and commercial kitchens in the UK.
Why temperature logging matters
Food poisoning bacteria grow fastest between 5°C and 63°C. UK food safety law requires businesses to control this risk by monitoring and recording temperatures at key points.
- Lower hygiene ratings
- Improvement notices
- Follow-up inspections
How TempTake helps
TempTake is designed around what EHOs actually look for: pre-built routines, staff initials, clear audit trails, and fast reporting.