Hi all, I work for a health and social care provider, providing care for service users with a range of learning disabilities and mental health needs. These range from tenants living independently to highly supported 24/7 care. In terms of food hygiene we currently record fridge and freezer temperatures daily and food temperatures when prepared by staff. A recent Food Hygiene inspection of one of our properties stated that we were doing 'too much', and that all that is really required is a tick box to say that fridge and food temperatures had been checked. Can anyone advise me, or point me in the direction of any official guidance on the matter? I have asked a similar question before on food temperatures as it is an area I am not particularly strong in (I am looking into training courses!) Thanks, Tom

Get any recommendations from the EHO etc in writing as 'too much' is a hard area to quantify should U be challenged and as you are properly checking the temp anyway the real figures that U record are better than a check box which says nothing much, as if questioned its real figures that people want Irrespective of guidance common sense [if we are still allowed to say 'common sense'] says that real recorded figures are better than tick boxes noting that it would be U and not the EHO who would have to answer any questions in an investigation The problem today is that enforcers of all types in H&S are playing politics as against doing things properly