Free template
Food transport and delivery log
Record food you send out: where it went, its temperature when it left and when it was handed over, and that it travelled clean, covered and kept apart.
Free, no sign-up. A4 landscape, one week per sheet.
| Date | Food / dish | Batch | Going to (customer or site) | Time out | °C leaving | Time handed over | °C at hand-over | Clean, covered, kept apart (Y/N) | Initials | If out of range: what was done |
|---|---|---|---|---|---|---|---|---|---|---|
How to use it
- Write the dish, the batch and where it is going before it leaves, with the time and its temperature.
- Probe the food itself, not the box or the van. Write the time and temperature again at hand-over.
- Tick that it travelled in clean containers, covered, with raw and ready-to-eat food kept apart.
- If food is out of range at hand-over, write what you did: for example kept it back, or threw it out.
The FSAI guidance figures
- Chilled food: 0–5 °C
- Frozen food: −18 °C or colder
- Hot food: 63 °C or above
These are guidance figures. Use the limits in your own food safety management system, and see the FSAI Safe Catering pack and food safety temperatures explained.
This sheet does the same job as the FSAI’s transport and delivery record (SC9) in the FSAI Safe Catering pack.
When paper gets hard to keep up
Paper sheets get missed on busy days, filled in at the end of a shift, and lost when you need them. In Hygivo, sending food out is part of the batch record: the destination, the temperature at hand-over and clean, separate transport, all with who did it and when. Cooking and hot food 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.
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