41 free, print-ready A4 posters and record sheets for professional kitchens: temperatures, allergens, colour-coding, safe methods, workplace safety and daily logs. No sign-up, no email: just download, print and put them to work.
Written to FSA, Food Standards Scotland and HSE guidance. They support your food safety management system; they don’t replace it.
Essential Posters The posters every kitchen should have on the wall.
Food Safety Temperatures Cooking, reheating, hot holding, chilling and freezing: the key temperatures on one poster.
Open → The 14 Allergens Every allergen you must be able to tell customers about, with common examples.
Open → How to Wash Your Hands Six steps, at least 20 seconds: the poster for above every hand-wash sink.
Open → Cleaning & Disinfection The six-step, two-stage clean: clean first, then disinfect.
Open → Customer Allergy Notice For the counter or menu board: asks customers to tell staff about allergies before ordering.
Open → Colour-Coded Kitchen Boards, stations and cloths: one colour, one job.
Chopping Board & Knife Colours The colour system in one chart, with space to match your own site.
Open → Station Sign: Raw Food Red-zone sign: keep raw food and its juices away from ready-to-eat food.
Open → Station Sign: Cooked Meat Yellow-zone sign for preparing cooked meat safely.
Open → Station Sign: Allergy Orders Purple-zone sign: confirm the allergen, control cross-contact, hand over clearly.
Open → Station Sign: Fruit & Salad Green-zone sign for ready-to-eat produce.
Open → Station Sign: Vegetables Brown-zone sign for unwashed and raw vegetables.
Open → Station Sign: Dairy & Bakery White-zone sign for dairy and bakery preparation.
Open → Green Cloth Area Keep each cleaning zone’s cloths separate.
Open → Safe Methods Step-by-step methods for the jobs that carry the most risk.
Handling Raw Meat Six steps to keep raw meat away from ready-to-eat food.
Open → Managing Allergy Orders From taking the order to serving it: check, prepare, keep separate, confirm.
Open → Cooling Food Safely Into the fridge within 90 minutes: small portions, shallow containers, fast cooling.
Open → Defrosting Safely Plan ahead and defrost in the fridge, never on the worktop.
Open → Reheating Safely Hot all the way through: 75°C for 30 seconds, or 82°C in Scotland.
Open → Using & Checking a Probe Thermometer Measure the core properly, and check your probe in iced and boiling water.
Open → Area & Equipment Rules Signs for sinks, fridges, hot-holding and prep areas.
Using a Bain-Marie Keep cooked food at 63°C or above: preheat, probe during service, act fast on a low reading.
Open → Milk Fridge 5°C or below: keep it cold, covered and in date.
Open → Fruit & Vegetable Sink This sink is for washing produce only.
Open → Utensil Sink This sink is for utensils and equipment only.
Open → Food Preparation Hygiene Ready to handle food: hands, clothing, cuts, illness and a clean work area.
Open → First Aid Box Mark the first aid point, with space for your first aider’s details.
Open → Clean As You Go Keep work areas safe and ready for the next task, all through service.
Open → Workplace Safety Lifting, knives, chemicals and pests.
Safe Lifting Technique Plan the lift, keep the load close, move your feet to turn.
Open → Knife Safety A sharp knife, a stable surface and your full attention.
Open → COSHH Hazard Symbols All nine hazard pictograms and what each one warns you about.
Open → Never Mix Cleaning Chemicals Why bleach must never meet acid or ammonia cleaners, and what to do if it does.
Open → Signs of Pests Spot it, report it, act: what to look for and what to do.
Open → Record Sheets Blank A4 logs to print and fill in by hand.
Temperature Log Record fridge, freezer, cooking or hot-holding readings and any action taken.
Open → Cooking, Cooling & Reheating Log Core temperatures and times for each batch, from cooking to reheating.
Open → Hot-Holding Log 63°C or above: record each check and what you did about it.
Open → Goods-In & Delivery Log Check deliveries before you accept them, and record the result.
Open → Opening & Closing Checks A week of daily opening and closing checks on one sheet.
Open → Probe Thermometer Check Log Record your iced-water and boiling-water probe checks.
Open → Kitchen Cleaning Rota What to clean, when and how, with sign-off.
Open → Staff Training Record Who was trained in what, when, and how you checked they understood.
Open → Pest Sighting Log Record every sighting, the action taken and the follow-up.
Open → Allergen Matrix Every dish against the 14 allergens, so staff can answer customers accurately.
Open → Want the knowledge behind the signs? Our CPD-standard food safety courses are fully online and self-paced.
Browse the courses → 
