How do I review a caterer’s food-handling and temperature records?
Ask to see the temperature logs, cleaning checklists, labelling routines and staff training notes, and then watch how the team works. Records that are filled in neatly but never match what you see are a warning. Look for steady, dated entries, signs of corrective action and staff who can explain what they record.
Start with the paper. Ask for the logs the caterer keeps: fridge and freezer temperatures, hot-holding checks, transport records, cleaning sheets, labels and dates, and any supplier or recall notes. Look for entries that are regular, signed and legible. A page of identical numbers written in one pen may have been filled in later.
Then look for what happens when something goes wrong. Is there a note about a warm fridge, a discarded tray or a repaired unit? Good records show problems and responses. A log with no problems at all deserves a question.
Next, watch the kitchen. Observe how food is cooled, stored, labelled and carried to an event, and whether staff can explain what they check and why. Ask who trains new people and how it is recorded. Finally, ask a food-safety professional what good practice looks like for this kind of business, and have them walk it with you. Do not assume any record satisfies a rule; ask your lawyer if you need to know. Keep a copy of your own notes from the visit, and ask the seller to explain anything unclear.
Key takeaways
- Review temperature, cleaning, labelling and transport records for regular, dated entries.
- Look for notes on problems and what was done about them.
- Watch the kitchen to see if practice matches the paper.
- Ask a food-safety professional to walk the kitchen with you.
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Sources
This answer is checked against primary sources. Links were last confirmed on the dates shown.
- 01Business Development Bank of CanadaGovernmentHow to conduct due diligence when buying a business
- 02Canadian Food Inspection AgencyGovernmentThe Food Safety Enhancement Program approach to a preventive control plan
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