66 free, print-ready A4 posters and record sheets for professional kitchens: temperatures, allergens, colour-coding, safe methods, storage, service, workplace safety and daily logs. Free with a free account: sign up in seconds, then download, print and put them to work.
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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 Meat Red-zone sign: keep raw meat and its juices away from ready-to-eat food.
Open → Station Sign: Raw Fish Blue-zone sign: keep raw fish 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 2 hours: 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 → Storage & Stock Dates, labels, rotation and safe storage, from the delivery to the fridge.
Use-By & Best-Before Dates Two dates, two meanings: food safety versus food quality, and what to do before the deadline.
Open → Labelling Opened & Prepared Food Every container needs a label: what it is, when it was opened or made, and when to use it by.
Open → Stock Rotation Earliest expiry first: check dates, use the shortest-dated stock first and remove anything unsuitable.
Open → How to Organise Your Fridge Ready-to-eat above, raw food below, with a shelf-by-shelf order for a shared fridge.
Open → Dry-Store Safety Keep ambient stock dry, covered, off the floor and easy to check.
Open → Freezing Food Safely Check it, pack it, label it: freeze suitable food while it is still safe.
Open → Fridge Breakdown & Power Failure Protect the stock and report straight away: the steps to follow when cold storage fails.
Open → Service, Delivery & Labels Buffets, takeaways, allergen information for orders, and labels for food you pack yourself.
Buffet & Self-Service Safety Small batches, protected food and temperature checks all through service.
Open → Takeaway Packing & Delivery Pack securely, keep food at the right temperature and hand over the right order.
Open → Allergen Information for Online & Phone Orders Accurate allergen information before the customer buys, and again when the food arrives.
Open → PPDS Label Checklist Food you pack on site before it is ordered needs a full label: check it before sale.
Open → Preventing Contamination Glass, foreign objects, ice, dishwashers and recalls.
Glass Breakage in Food Areas Stop work and protect the food: what to do when glass breaks near food.
Open → Preventing Foreign Objects Packaging, equipment and personal items: stop anything falling into food.
Open → Ice Machine & Scoop Hygiene Treat ice as food: a dedicated scoop kept outside the ice, and never a glass.
Open → Dishwasher Checks Load correctly, use the right programme and check the result every cycle.
Open → Food Recalls Stop sale and isolate the stock: what to do when a product is recalled.
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, pests, slips, burns, fryers, machines, electrics, skin, ladders and accident reporting.
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 → Preventing Slips & Trips Clear routes and clean, dry floors: deal with spills straight away.
Open → Preventing Burns & Scalds Hot surfaces, steam and splashes: protection, care and first aid.
Open → Deep-Fat Fryer Safety Hot oil needs a planned method: checks, careful use and cooling before emptying.
Open → Food Slicer & Mixer Safety Guards in place, hands clear, and isolate the machine before cleaning.
Open → Electrical Safety in the Kitchen Check plugs and leads before use, keep water away and report damage.
Open → Preventing Dermatitis Protect your skin at work: gloves, washing and drying, and reporting early signs.
Open → Safe Use of Steps & Ladders The right equipment, stable footing and manageable loads when you work at height.
Open → Reporting Accidents & Near Misses Make it safe, tell the supervisor, record the facts and fix the cause.
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.
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