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Know your score before they knock.

CPD-standard courses in fourteen languages, and the app that turns a kitchen’s day into evidence an Environmental Health Officer can read.

Visit Good Food Hygiene See the qualifications

Written to CPD standard
Aligned to FSA guidance
Verifiable certificates
Fourteen languages

The course catalogue: CPD-standard courses with free tasters

The app page: the readiness score and daily checks on a phone

Good Food HygieneLive · courses and the appOpen the site

The app

Records that hold up on the day.

Good Food Hygiene is the app a kitchen actually uses: a phone or a tablet on the wall, every check signed by the person who did it, every reading dated, and one link an officer can open. See everything it records

Temperatures

Every fridge and freezer, morning and evening. Tap a box, log the reading. Out of range turns red and asks what you did about it, so the corrective action is on the record before the inspector asks.

Try it.

Temperatures

Elearnment LtdEvery fridge and freezer, morning and evening

Fridge & Freezer 3/6Food Checks

TODAYManage

3 of 6 done

Tap a box to log that check.

Main Fridge

Prep Fridge

Walk-in Freezer

LOGGED TODAY

Main FridgePM · 11:223°COK
Prep FridgeAM · 09:5410°CCheck
Main FridgeAM · 09:522°COK

Readiness score

Know your score before they knock. Scores the state of your records out of 100 and says what to fix first. It is never a prediction of a hygiene rating, and the app says so.

Try it.

Home

Elearnment LtdIf an officer asked for your records this morning

If an officer asked for your records this morning72out of 100

FIX FIRSTCorrective actions

Not a food hygiene rating, and not a prediction of one. It scores the records you have kept.

Opening and closing checks

Signed, timed, every day. Eight opening and eight closing checks, each signed by the person who did it.

Try it.

Daily checks

Elearnment LtdSigned by the person who did them

Pest sweep
Infrastructure & sinks
Fridges under 5°C
Handwash stations stocked
Probe wiped and checked

Compliance calendar

Every trading day, coloured by coverage. Green when the day is fully recorded, amber when something is missing, red when a check failed.

Calendar

Elearnment LtdWhat's due, and what's been recorded

August 2026

0 of 7 trading days fully recorded

MTWTFSS 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21

Fully recordedSomething missingA check failed

Fourteen languages

The kitchen reads its own language. Every screen in the language the team speaks, including right-to-left Arabic and Urdu. The record an officer reads stays in English.

TodayEnglish

Elearnment Ltd1 of 4 done

Opening checksSigned 09:58
Fridge & freezer tempsNot signed yet
Daily cleaningNot signed yet
Closing checksNot signed yet

Inspector Portal

One link. Every record. A read-only page an officer opens on the day: every record type, dated and signed, on their own device. Nobody hunts for a folder.

One scan on the day.The officer points their own phone at this. No login, no app to install, nothing to edit.goodfoodhygiene.co.uk

Inspector portalElearnment Ltd · records as at today, 11:17

Opening & closing checks
Fridge & freezer temperatures
Food temperature checks
Cleaning sign-offs
Training records
HACCP plan
Deliveries & suppliers
Incident log
Corrective actions
Four-weekly review
Probe calibration
SFBB safe-method pack

Read-only · opens on the officer’s own device · nothing can be edited from here

The records an officer reads

Each one dated, signed and exportable as a paginated PDF. The kitchen fills them in on a phone or a tablet on the wall.

Opening and closing checks

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Fridge and freezer temperatures

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Food temperature checks

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Cleaning sign-offs

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Training records

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HACCP plan

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Deliveries and suppliers

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Incident log

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Corrective actions

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Four-weekly review

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Probe calibration

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SFBB safe-method pack

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The rest of the app

There is more in it than the daily checks.

Everything a kitchen already does that usually lives in a folder, a notebook, or somebody's head.

Daily diary

The day on one screen.

Who is on duty, both sign-offs, the deliveries that came in and anything that went wrong, in one place. It is where a delivery is checked in and where an incident gets written down at the time rather than remembered later.

SFBB safe method pack

The pack an officer asks for by name.

Safer Food, Better Business as six sections and a hundred and sixty questions, with progress shown per section so you can see exactly what is still blank. The HACCP plan draws its hazard controls from the same answers, so the plan and the pack cannot drift apart.

Corrective actions

The problem, and what you did about it.

Every failed check appears here on its own until somebody records what was done. The issue text is generated from the reading that failed, so the figures always match, and what you type stays exactly as you typed it.

Cleaning rota

Who cleans what, and how often.

The schedule and the record are deliberately separate. Jobs carry a frequency and show last done and next due; ticking early counts and moves the next date on. Signing puts a name against the jobs ticked that day.

Menu and allergens

Front of house can answer at the table.

The fourteen allergens against every dish. A dish with none must be positively confirmed as having none, which is a different thing from nobody having checked it. The allergen names stay English in all fourteen languages, because that is the legal declaration and it matches the supplier labels.

Menu creator

A printed menu, made on a phone.

Ten designs and six page sizes including a print-accurate tri-fold. Ingredients, calories and allergens carry across from the dishes you already costed, and a fit meter warns you when something will not fit rather than dropping it silently. The menu's language is the customer's; the app's is the staff's.

Report designer

Your letterhead on every record.

Logo, business details, accent colour, footer note and a signature, applied to every PDF the app exports. Sign once and it goes on the bottom of each record as the proprietor sign-off on your food safety management system.

Training records

A lapse shows before an officer finds it.

Course, provider, date completed, expiry and certificate number per person. Expiries feed the readiness score, so a certificate about to run out costs you marks on your own screen first.

Probe calibration

The check behind every temperature.

Monthly: boiling should read above 100°C and iced water 0°C or below, each half passing on its own. A failure raises a corrective action, because every other temperature in the file depends on this one.

Supplier and traceability

Who supplies you, and what turned up.

Deliveries are checked in against a supplier with the chilled and frozen temperatures on arrival, then accepted, accepted out of range, or refused with a reason. Refusing a warm delivery is itself the corrective action, not a second thing to write.

Incident log

Written down at the time, not after.

Accidents, illness, complaints and allergy queries, each with the time, the place and what was done. The locations you use are remembered, so logging one takes seconds while it is still fresh.

Pest control

Visits, sightings and what was done.

What was seen, where, what disinfectant was used and what the inspection covered, signed off and filed by week, month and year. The record shows a problem being closed rather than only noticed.

Waste management

A duty-of-care trail, not a bin round.

The type of waste, what was done with it, how often it is collected and who dealt with it, including used cooking oil and the separation rules coming in 2027. It answers the question an officer asks after the one about date labels.

Weekly staff rota

Add a name once, then the shifts.

Each person is added once with their contact and next of kin, then carries their own dated shifts. Tied to real calendar dates rather than a repeating weekday template, so a bank holiday week is just a week.

Check reminders

The kitchen is told, not asked.

A nudge in the morning if the temperatures are not logged and one in the evening if the closing checks are not signed. Nothing is sent when the work is already done, and nothing on days you are shut, which is what stops people ignoring them.

Printable downloads

Signs for the wall, ready to print.

Twenty-three branded A4 posters at 300dpi: the fourteen allergens, handwashing, board and knife colours, food safety temperatures and the rest. Free, and in the same words the courses use.

Readiness score

Know your score before they knock.

Nine areas scored out of a hundred with a fix-first row naming the biggest loss. It is worked out from the records themselves at the moment you look, so it cannot disagree with them, and it scores your record-keeping, never a prediction of a hygiene rating.

Fridge and freezer temperatures

Tap a box to log the reading.

Every fridge and freezer, morning and evening, judged against its own range. Anything out of range is flagged where it is entered and appears on corrective actions until somebody answers it.

Opening and closing checks

Signed by whoever actually did it.

Two daily lists, ticked and then signed by name. Signing takes a permanent snapshot, so later ticks never rewrite what was signed, and ticks are dated to the business day, so an unticked morning does not quietly roll yesterday forward.

Compliance calendar

A gap three weeks back is visible, not buried.

Every trading day coloured by what was recorded: complete, recorded late, something missing, or a gap. Days you were closed are not scored and cannot cost you marks.

In-app guides

Twelve charts, on the phone in their hand.

Cooking, hot holding, reheating and chilled storage, with the legal requirements marked and the Scottish figure where it differs. One of twelve reference charts, from date labelling to board colours to spotting pests.

Fourteen languages

The same screen, in their language.

Fourteen languages, with Arabic and Urdu right to left. The cook reads the check in their own language and the record stays English for the officer. What somebody types is never overwritten by a translation: an English rendering is added beside it.

Inspector portal

One scan, and they read it themselves.

A read-only page holding every record you keep, opened from the officer's own phone. The address carries a long random token so it cannot be found or guessed, refreshing republishes to the same code so one already shown keeps working, and you can turn it off afterwards.

1 / 23 Daily diary

Basil · the chef assistant in the app

Ask the kitchen a question. Basil answers from your own records.

Basil is the assistant built into Good Food Hygiene. It knows FSA guidance, your allergen matrix and what was logged this morning, and it answers in the language the cook is using. It never makes the judgement an officer would.

FSA guidance
Your allergen matrix
This morning's records
14 languages

Basil answers questions. It does not sign records, change readings, or predict a rating.

Ask Basil

Every qualification. One standard.

Every Good Food Hygiene course is written to CPD standard against current FSA guidance, assessed the same way, and ends in a certificate with a reference code an employer or an officer can check.

Live on goodfoodhygiene.co.ukBeing prepared for CPD assessment

Level 1

Awareness

New starters, and anyone working around food or chemicals.

Level 2

Doing the job

Food handlers, front of house, and anyone running a safety system.

Level 3

Running the kitchen

Managers and supervisors responsible for the whole system.

Food Safety & Hygiene for SupervisorsManagers, supervisors and anyone responsible for a food safety system£35 · free taster

All

Everyone, at any level

Workplace courses that sit alongside the food safety route.

Equality, Diversity & InclusionEvery member of staff; managers especially£20 · free taster

Framework

CPD-standard against current FSA guidance, UK food law and HACCP

Lesson assessment

10 of 20 questions drawn at random after every lesson

Final assessment

20 of 40 across the whole syllabus

Pass mark

80% on every assessment, three attempts

Grading

Server-side, one question at a time, answers shuffled

Certificate

Name, course, date and a reference code an officer can verify

Access

12 months on any device

Languages

14 for the learner; the certificate stays in English

Review

Annual, against FSA guidance, with learner feedback read

Try first

A free four-lesson taster of every course

See every course How the courses are built and assessed

The rule that makes it different

Most kitchens are staffed by people whose first language is not English. Most inspectors read English. Good Food Hygiene shows every screen in the cook’s language, all fourteen of them, and writes the record in English.

That is what lets a Polish-speaking chef and a council officer read the same fridge log and agree on what it says.

What sits around the app

Courses

CPD-standard food safety, allergen, HACCP and related courses, with certificates an inspector can check

Live

Management dashboard

For the account holder: every premises, every seat, every record

Live

Inspector Portal

Read-only link or QR an officer opens on the day

Live

Readiness score

Scores the state of the records. It is not a prediction of a hygiene rating

Live

Languages

English, Polish, Romanian, Spanish, Portuguese, French, German, Russian, Ukrainian, Chinese, Hindi, Bengali, Urdu, Arabic

Buying for one kitchen? Courses and the app are sold on the Good Food Hygiene site. Go there. This site is for groups, multi-site operators and anyone checking who stands behind the brand.