Food Safety Corrective Action Log: Printable Incident and Fix Record
A corrective action log records what went wrong, what you did about it and who checked that it was fixed. It shows that problems are found, dealt with and prevented from happening again.
What is inside
- Columns for date and time, what went wrong, the item or area, and the action taken
- Whether food was discarded and how you will prevent a repeat
- Who did the work and who checked it
- Header lines for the site, month and reviewer
It suits any kitchen with a food safety plan, and works alongside the temperature log and sanitation checklist.
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Frequently asked questions
When should I write an entry?
Whenever something falls outside your standards, such as a temperature reading out of range, a delivery rejected or a cleaning task missed.
Who should review the log?
A manager, regularly, to spot repeat problems. Repeat entries usually mean the real cause has not been fixed.
How to use this form
- Keep the log where the team can reach it.
- Write an entry as soon as a problem is found.
- Describe what happened in plain words and name the item or area.
- Record what you did, whether food was discarded and how you will stop it happening again.
- Have a second person check the fix and sign.
- Review the log each month and look for patterns.
