Safe Catering Pack forms SC1 to SC9 explained

The nine forms at a glance

• SC1, food delivery: details of the food delivered to your premises. Free delivery log.
• SC2, refrigeration: temperatures of fridges, freezers and similar equipment. Free fridge log.
• SC3, cooking, cooling, reheating: the temperatures and times for food you cook, cool and reheat. Free cooking log and cooling log.
• SC4, hot hold and display: food held hot. Free hot-holding log.
• SC5, hygiene inspection checklist: checks of your premises and staff practices. Free checklist.
• SC6, hygiene training: what food safety instruction each person has had. Free training record.
• SC7, fitness to work assessment: for existing food handlers, new recruits and people returning after illness. Free fitness to work record.
• SC8, all-in-one daily record: one daily form that can be used instead of SC1 to SC4.
• SC9, transport and delivery: food you deliver to customers.

Our templates do the same job as these forms but are not the FSAI’s own. The official forms are free from the FSAI Safe Catering Pack record books page.

SC8 or SC1 to SC4?

The FSAI says SC8 may be used daily as an alternative to the individual SC1, SC2, SC3 and SC4 records. It suits a smaller kitchen where one person does most of the checks. If different people take deliveries, temperatures and cooking records, separate forms can be easier to keep up with. SC5, SC6, SC7 and SC9 cover different things, so SC8 doesn’t replace them.

Which forms do you need?

Keep the records for the steps your business actually does. If you never deliver food to customers, SC9 won’t apply. If you don’t cook and cool food, much of SC3 won’t either. Your completed Safe Catering Pack is the reference for what you check and how often.

Keeping them on paper or on a phone

Records can be kept on paper or electronically, as long as they are complete and can be shown. Paper is fine if the sheets get filled in at the time and stay findable. See paper vs app for an honest comparison, or where each form sits in Hygivo.

This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.