WDC Food Trading Form 2026

The document is a Food Safety Record that outlines temperature monitoring requirements for food storage and preparation in a food premises. It includes guidelines for delivery temperatures, fridge and freezer temperatures, cooking and reheating temperatures, cooling times, hot holding temperatures, and checks for food expiration dates. The record also emphasizes the importance of corrective actions and includes sections for tracking temperature readings and manager's oversight.

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Click ‘Get Form’ to open the WDC Food Trading Form in the editor.
Begin by entering the 'Food Premises' and 'Week Commencing' at the top of the form. This sets the context for your records.
In the 'Delivery Temperatures' section, input the temperatures for fridges and freezers. Ensure fridge temperatures are below 8°C and freezer temperatures below -18°C.
Record daily temperature readings under each day of the week, specifying supplier details and unit numbers as needed.
For 'Cooked & Reheated Food', document cooking temperatures above 75°C and cooling times, ensuring food is cooled from 63°C to approximately 30°C within two hours.
In the 'Hot Held Food Temperatures' section, confirm that all hot-held food is maintained above 63°C throughout the week.
Finally, complete any corrective actions taken, check probe thermometer dates, and ensure a manager's signature is provided for accountability.

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