Compliance logbook templates
Preview the real in-app forms your team completes every day — same forest-green design system, mobile-first and inspector-ready. Here are five representative logbooks from a library of 90+ ready-to-use templates.
Free printable log templates
Each one comes with a plain guide to what to record, how often, a filled-in example and the official guidance behind it. Download the A4 PDF free, no email needed, or use the digital version in LogBooks Hub.
Fridge and freezer temperature log
At least once a day, starting with your opening checks. A second check later in the day, for example at close, gives you earlier warning that a unit is struggling.
Free PDF: Fridge and freezer temperature logCooking, cooling, reheating and hot holding log
Every time you cook, cool or reheat a high-risk dish such as meat, poultry, rice or sauces, and at regular set times while food is in hot holding (for example every two hours).
Free PDF: Cooking, cooling, reheating and hot holding logCleaning schedule
Tick off tasks as they are done, every day you are open. Review the schedule itself whenever you change equipment, products or menu, and at least every four weeks alongside your SFBB review.
Free PDF: Cleaning scheduleFire alarm weekly test log
Once a week, using a different manual call point for each test. Check the control panel at least every 24 hours, and have the system serviced by a competent person every six months.
Free PDF: Fire alarm weekly test logEmergency lighting test log
A function test every month, and a full-duration discharge test every year. If you have a central battery system, give its controls a quick visual check every day.
Free PDF: Emergency lighting test logLegionella water temperature and flushing log
Sentinel outlet temperatures monthly. Flush little-used outlets at least weekly. Your legionella risk assessment may set other checks, such as tank inspections.
Free PDF: Legionella water temperature and flushing logGoods-in and delivery checks
Every delivery of chilled or frozen food, and a quick check of packaging and labels on everything else. Put chilled and frozen food away straight after checking.
Free PDF: Goods-in and delivery checksAllergen matrix
Check it every day as part of your opening checks, and update it every time you add a dish, change a recipe or receive a different ingredient from a supplier.
Free PDF: Allergen matrixOpening and closing checks
Every day you open: once at the start of the day and once at the end.
Free PDF: Opening and closing checks