Resources
Practical, plain-English guidance to help you run a safer kitchen and prepare with confidence. Everything here is general guidance, not legal advice.
General guidance, not legal advice
Guidance articles
- Inspections
Preparing for an EHO visit
What an environmental health officer typically looks at, and simple steps to feel ready.
Read - Allergens
Allergen checklist basics
A starting point for managing the 14 named allergens and answering customer questions with confidence.
Read - Daily routines
Your daily opening checklist
Build a simple, repeatable routine so nothing important is missed at the start of service.
Read - Getting started
Opening a new food business
Key food safety steps to think about before you open your doors, from registration to layout.
Read - Records
Keeping good food safety records
Why records matter, what to keep, and how to make record-keeping quick and reliable.
Read - Cleaning
Cleaning and disinfection basics
Understand the difference between cleaning and disinfection, and how to build a schedule that works.
Read
Downloadable checklists
We are preparing a set of free, practical templates you can print and use in your kitchen. These are coming soon.
- Daily opening and closing checklistComing soon
- Allergen matrix templateComing soon
- Fridge and freezer temperature logComing soon
- Cleaning schedule templateComing soon
Would a specific template help you right now? Get in touch and we will point you in the right direction.
Practical guidance by email
Occasional, practical food safety tips and updates. No spam, and you can unsubscribe at any time.
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