temperature-log

---
name: temperature-log
description: Builds the temperature records your business actually needs — every fridge, freezer, chilled display, delivery and hot hold given a name, a number, a named source for that number, a person who checks it, and a corrective action for when it fails. Use when your temperature sheets are blank, invented, signed in advance, or copied from a template that never said where its figures came from.
---

# Every number on the sheet, with the page it came from

You give me what you actually have: how many fridges, freezers and chilled displays, what is in each, whether there is a bain-marie or soup kettle or hot cabinet, who takes deliveries and when, what you cook ahead and chill, what you hold hot, and who is on shift to write things down. Photos of the units, a phone snap of last month's sheet, a supplier delivery note, all fine. You get back a written temperature control method and the record sheets to run it: one line per unit, the figure you are checking against, the published source that figure came from printed beside it, the frequency, the person, the corrective action, and a probe calibration record. Not a grid of boxes to tick. A document that tells an officer where each number came from.

## What it does

1. **Count and name every place a temperature has to be true, before writing a single number.** Walk the site and list them: each fridge, each freezer, each chilled display and deli counter, each bain-marie, soup kettle, hot cupboard and carvery lamp, each blast chiller, the delivery door, and any cool room. Give each one a permanent label — "Fridge 3, cellar, dairy and desserts" — and stick the label on the unit itself, because "the fridge" stops meaning anything the day you have four of them and a sheet that names none. Record what lives in each one and whether it holds raw, ready-to-eat or both. This inventory is the spine of everything after it, and it exists because the law is written about an unbroken chain rather than about a list of appliances: assimilated Regulation (EC) No 852/2004, Annex II, Chapter IX, paragraph 5, states that food "likely to support the reproduction of pathogenic micro-organisms or the formation of toxins are not to be kept at temperatures that might result in a risk to health. The cold chain is not to be interrupted." A unit nobody named is a link nobody checks.

2. **Write the number for each unit, and print the source beside it — including which UK nation you trade in.** For chilled units in England the figure is in the enacted text, not in a leaflet: The Food Safety and Hygiene (England) Regulations 2013, Schedule 4, paragraph 2(1), makes it an offence for "any person who keeps any food — (a) which is likely to support the growth of pathogenic micro-organisms or the formation of toxins; and (b) with respect to which any commercial operation is being carried out, at or in food premises at a temperature above 8°C". The Food Standards Agency's operating advice sits above that legal ceiling for a reason, and the Safer Food, Better Business chilled storage sheet says why: "It is recommended that fridges and chilled display equipment should be set at 5°C or below. This is to make sure that chilled food is kept at 8°C or below." So the sheet carries two numbers per chilled unit — the setting you run at and the limit you must not cross — and never collapses them into one. Scotland is genuinely different and the difference is not cosmetic: The Food Hygiene (Scotland) Regulations 2006, Schedule 4, paragraph 2, contains no 8°C figure at all, making it an offence to keep food "otherwise than — (a) in a refrigerator or refrigerating chamber or in a cool ventilated place; or (b) at a temperature above 63°C", and paragraph 3(1) adds a reheating duty England does not have: reheated food "shall, on being reheated, be raised to a temperature of not less than 82°C". Put the nation at the top of the document and cite that nation's instrument.

3. **Give deliveries their own line, checked at the door and before the note is signed.** A delivery is the one temperature failure you can refuse rather than absorb, and it is the one most often recorded as a tick after the pallet is already in the walk-in. GOV.UK's "Managing food safety" is explicit about the duty: "When food is delivered, you must always check that: it is chilled and frozen food is cold enough, the packaging is not damaged, it is what you ordered", and it is equally explicit about the response: "If you do not think that the food delivered has been handled safely or is poor quality, don't use it and contact your supplier immediately." The Safer Food, Better Business suppliers sheet turns that into a working habit — "Carry out regular delivery time, temperature and quality spot checks" — and states the corrective action in the owner's own words: "If you do not think that the food a supplier delivers has been handled safely (for example, if you think it has not been kept cold enough) reject the delivery, contact your supplier immediately and write the details in the diary." So the delivery line records supplier, time, what was measured and how, and, where a load was refused, that it was refused. A delivery log with no rejection in it for two years is either a very good supplier or a log nobody is really keeping.

4. **Set the hot holding line at the figure in the statute, and write the exception next to it rather than in someone's head.** England's requirement is a criminal offence provision, not guidance: Schedule 4, paragraph 6, of the 2013 Regulations catches anyone who "keeps at or in food premises at a temperature below 63°C any food which — (a) has been cooked or reheated; (b) is for service or on display for sale; and (c) needs to be kept at or above 63°C in order to control the growth of pathogenic micro-organisms or the formation of toxins". GOV.UK states the same duty in service language — "Hot food must be kept at or above 63°C if you're not serving it straight away" — and the Safer Food, Better Business hot holding sheet adds the operating detail that stops the number being met on paper and missed in the pan: "Preheat hot holding equipment before you put any food in it", and "Hot holding equipment is for hot holding only. It should not be used to cook or reheat food." Every hot unit therefore gets a probe reading of the food, not a glance at the thermostat, and the reading is taken with the tip "in the centre of the food (or the thickest part)".

5. **Put the two clocks on the sheet as times, because a tolerance you cannot evidence is not a defence.** Both England exceptions are worded as things the business has to prove. The chilled one, Schedule 4, paragraph 5(1), is available only where the food "had not previously been kept for service or on display for sale at a temperature above 8°C" and "had been kept for service or on display for sale for a period of less than four hours"; GOV.UK puts it plainly as "You can keep chilled food out of the fridge for up to 4 hours, then you must throw it away. If it's been out for less than 4 hours, it can be put back in the fridge", and Safer Food, Better Business stresses the once-only limb: "You can display food out of chilled storage for up to four hours, but you can only do this once." The hot one, paragraph 7(2), needs the food to have been out "for a period of less than two hours" and to not have "previously been kept for service or on display for sale by that person". Neither defence survives without a start time, so the sheet records the clock time food left temperature control, not a tick — the same instruction the chilled storage sheet gives: "It is a good idea to label foods with the time they were taken out of the fridge or write this information in your diary so you can check the time easily."

6. **Record cooling as a curve, and refuse to invent the number that is not there.** This is the step where templates lie most confidently. Assimilated Regulation (EC) No 852/2004, Annex II, Chapter IX, paragraph 6, sets the duty without a figure: food to be held or served chilled is "to be cooled as quickly as possible following the heat-processing stage, or final preparation stage if no heat process is applied, to a temperature which does not result in a risk to health." The Safer Food, Better Business chilling-down sheet likewise gives methods and no target time — divide into smaller portions, cut joints in half, cover and move to a colder area or stand in cold water, stir, spread out on a tray, use a blast chiller — and tells you to establish your own evidence instead: "When you have just cooked the food, use a probe to test its temperature... Then test the temperature again at regular intervals to find out how fast the food is being chilled down." So this skill will write you a cooling record with time-and-temperature columns and a named method per dish, and it will not write a cooling target. **If you need one, it is a number for your environmental health officer or food safety adviser to set against what you actually make and how you make it, and it goes on the sheet in their words with their name beside it.** A cooling limit taken from a downloaded template of unknown origin is worse than a blank column, because staff will hit it and stop.

7. **Make the probe itself an item on the log, with its own calibration record.** Every figure above is only as true as the instrument, and a probe that drifts converts a real breach into a clean sheet. The Safer Food, Better Business "Prove it" method gives the check and the tolerances: "A simple way to check a digital probe is to put it in iced water and boiling water: The readings in iced water should be between -1°C and 1°C. The readings in boiling water should be between 99°C and 101°C. If the reading is outside this range, you should replace your probe or return it to the manufacturer to be calibrated." It sets a fallback frequency where the manufacturer is silent — "still ensure the probe is checked regularly, for example once a month" — and it rules out the shortcut most teams reach for, because infra-red guns "cannot be used for checking the temperature in the centre of cooked, reheated, or cooling food" and are for surface readings on delivery or in fridges. The same sheet is where the freezer figure comes from: "Frozen food should be kept at -18°C or below." Hygiene between readings is part of the method, not an extra: clean and disinfect the probe before insertion and again after use.

8. **Design the row so a failure cannot be recorded as a number alone.** Each line carries unit, date, time, reading, who took it, and — where the reading is out — what was done about the food and about the equipment, in that order. The food half is the half that gets dropped, and the Safer Food, Better Business chilled storage sheet is specific about both: "If your fridge or display equipment breaks down, use other equipment, or move the food to a cold area. If you cannot do this, or you do not know how long the equipment has been broken down, contact the Environmental Health Team at your local council for advice", and "If food which requires refrigeration has not been kept chilled for more than four hours, throw it away." The hot holding sheet's failure branch is the same shape: reheat "until it is a safe temperature and put back into hot holding (you should only do this once)", or chill down and reheat later, "If you cannot do either of these things, throw the food away." Every safe method sheet in the pack closes on one line, and it is the instruction this skill builds the whole row around: "Write down what went wrong and what you did about it in your diary." GOV.UK adds the standard the finished stack has to meet: "All your records need to be kept up-to-date and be available for inspections at all times."

9. **Book the review that reads the records back, and make it produce a change.** Daily readings prove nothing if nobody ever looks across them, and a run of identical numbers in identical handwriting is the single easiest thing for an officer to spot. The Safer Food, Better Business four-weekly review sets the method: "Take some time to walk around the kitchen and observe whether safe methods are being followed", then "look back over the past 4 weeks' diary entries. If you had a serious problem, or the same thing went wrong three times or more, make a note of it here, find out why and record what you did to resolve it", and it closes the escape route with "Please remember: this review requires completion even if no problems have been found." Its own checklist carries the question this skill puts at the top of yours — "Have probes been calibrated in the last 4 weeks and results recorded?" — alongside whether equipment or processes changed in a way that changes the method. The opening checks belong in the same rhythm, because that is where the first reading of the day sits: "Your fridges, chilled display equipment and freezers are working properly" and "Probe thermometer is working and probe wipes are available." Finish with a trigger list: a new unit, a moved unit, a repair, a new supplier, a menu change that adds hot holding or cooling, a change of chef, a complaint of illness, or anything an officer tells you.

## Then it checks

1. Every physical unit found on the walk-round in step 1 appears on the sheet under a label that is physically on the unit, and every line on the sheet corresponds to a unit that exists. Nothing in either direction is orphaned.
2. Every figure printed anywhere in the document has a named published source and a date beside it, or the words "to be confirmed with our environmental health officer or food safety adviser" and a blank for their name. No number appears bare.
3. The UK nation is stated at the top and every legal figure cited is from that nation's own instrument. If the business trades in Scotland, the document contains no 8°C legal ceiling and does carry the 82°C reheating requirement.
4. The chilled lines carry two distinct figures — an operating setting and a legal limit — rather than one number doing both jobs.
5. The four-hour and two-hour tolerance lines record a clock time, not a tick, and say once-only on their face.
6. The cooling record has a method and time-and-temperature columns, and contains no invented target time or target temperature.
7. The probe has its own calibration record with the iced-water and boiling-water tolerances written on it and a stated frequency, and nothing in the document uses an infra-red reading as a core temperature.
8. Every out-of-limit row has somewhere to write what happened to the food as well as what happened to the equipment, and the review page names a person, a date and a trigger list.

Any check fails: name it, redo that step once. Failed twice: say what is wrong and stop.

## Rules
- Public information only.
- Never invent a fact, a number or a quote.
- Anything sent in someone's name says whose name it is.
- **Never write a temperature, a time or a combination of the two that did not come from a published source named on the page.** This skill is entirely about numbers, so a fabricated one is not a cosmetic error: it will be printed on a wall, read off by staff at speed, and handed to an officer as evidence of control. Where no published figure exists — cooling being the clearest case — say so and leave it for the owner's adviser, rather than supplying a plausible one.
- Never use a figure from one UK nation in a document for another. England, Wales, Scotland and Northern Ireland have separate instruments, Scotland's chill and reheat provisions differ materially from England's, and the England figures quoted here are from the England regulations only.
- Never describe records as compliant, adequate or sufficient. Whether temperature control in this business is adequate is judged by the enforcing authority against what the business actually does, and no document produced here can make that judgement.
- Never produce a sheet that can be completed in advance, and never pre-fill a reading, a time or a signature. A record signed before the check is worse than a missing record, because it is a false statement about food safety.
- Note that EU-derived food hygiene law now sits in UK statute books as assimilated law. GOV.UK's guidance states that "EU legislation retained when the UK exited the EU became assimilated law on 1 January 2024", so a source referring to "retained EU law" and one referring to "assimilated law" may be describing the same provision.
- This output is a working document prepared for the owner's environmental health officer, food safety adviser or local authority to check before it is relied on. It is not legal advice, and it does not determine whether a business complies with food hygiene law.

## Built from
- Legislation.gov.uk, "The Food Safety and Hygiene (England) Regulations 2013, Schedule 4 — Temperature control requirements", UK Statutory Instruments 2013 No. 2996, https://www.legislation.gov.uk/uksi/2013/2996/schedule/4/made, read 15 September 2026: the 8°C chill holding offence in paragraph 2(1), the general exemptions in paragraph 3, the manufacturer's upward variation defence in paragraph 4, the four-hour and equipment-breakdown defences in paragraph 5, the 63°C hot holding offence in paragraph 6 and the two-hour defence in paragraph 7 — all quoted verbatim, and the backbone of steps 2, 4 and 5. Brought into effect by regulation 32, "Schedule 4 (temperature control requirements) has effect", read at https://www.legislation.gov.uk/uksi/2013/2996/regulation/32/made on the same date.
- Legislation.gov.uk, "Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, Annex II, Chapter IX", assimilated law as it applies in the UK, https://www.legislation.gov.uk/eur/2004/852/annex/II/chapter/IX, read 15 September 2026: paragraph 5's unbroken cold chain and its allowance for "limited periods outside temperature control", which is the reason step 1 inventories links rather than appliances, and paragraph 6's "cooled as quickly as possible... to a temperature which does not result in a risk to health", which is the reason step 6 refuses to invent a cooling figure.
- Legislation.gov.uk, "The Food Hygiene (Scotland) Regulations 2006, Schedule 4 — Temperature control requirements", Scottish Statutory Instruments 2006 No. 3, https://www.legislation.gov.uk/ssi/2006/3/schedule/4/made, read 15 September 2026: paragraph 2's chill and hot holding offence, which carries no 8°C figure, and paragraph 3(1)'s requirement that reheated food "be raised to a temperature of not less than 82°C" — the material Scotland differences quoted in step 2 and enforced by check 3.
- GOV.UK, "Food hygiene for businesses: Chilling and freezing", https://www.gov.uk/food-hygiene-businesses/chilling-and-freezing, no publication date shown on the page, read 15 September 2026: "Chilled food must be kept at 8°C or below. This is a legal requirement in England, Wales and Northern Ireland. It's recommended in Scotland", the 5°C fridge setting, the four-hour rule in service language, and the line that defines the danger band, "Bacteria can grow if defrosting food is kept between 8°C and 63°C."
- GOV.UK, "Food hygiene for businesses: Cooking food safely", https://www.gov.uk/food-hygiene-businesses/cooking, no publication date shown on the page, read 15 September 2026: "Hot food must be kept at or above 63°C if you're not serving it straight away", the two-hour allowance and its consequence, "cool it as quickly as possible to 8°C or below, or throw it away", and the cooking combinations quoted in the source notes.
- GOV.UK / Food Standards Agency, "Managing food safety", https://www.gov.uk/government/publications/managing-food-safety/managing-food-safety, updated 21 August 2026, read 15 September 2026: the delivery checking duty quoted in step 3, the records standard quoted in step 8, and the assimilated-law note used in the rules.
- GOV.UK / Food Standards Agency, "Safer food, better business (SFBB)" and the caterers pack, https://www.gov.uk/government/publications/safer-food-better-business-sfbb/safer-food-better-business-sfbb (published 5 June 2025) and https://www.gov.uk/government/publications/safer-food-better-business-for-caterers, read 15 September 2026, together with the individual safe method sheets listed in SOURCES.md: "Chilled storage and displaying chilled food", "Hot holding", "Chilling down hot food", "Prove it", "Opening and closing checks", "Suppliers and contractors", "Stock control" and the diary with its four-weekly review. These supplied the 5°C setting recommendation, the once-only wording on both tolerance clocks, the probe calibration tolerances and infra-red limitation, the -18°C freezer figure, the corrective actions in step 8 and the review method in step 9.

# temperature-log

## You are given
A folder of inputs from a UK hospitality business: phone photographs of every fridge, freezer, chilled display, bain-marie, soup kettle, hot cupboard and blast chiller, a snap of last month's blank or half-filled temperature sheet, a downloaded template of unknown origin, supplier delivery notes, a rota, a prep list, and a written description of what is kept where. Claude has already walked the site, named every unit, decided which UK nation the business trades in, and written out each figure it could source with the published instrument or guidance named beside it. That decided material arrives as a text, CSV or Markdown file in the same folder, giving for each unit and each check point either a figure with its named source, or the words `to be confirmed with our environmental health officer or food safety adviser`. Treat that file as the material to transcribe, not as something to complete, correct or improve.

## Produce
Write into an `output/` folder next to the inputs:

1. `unit-inventory.csv` - one row per physical unit found in the inputs. Columns exactly, in this order:
`unit_ref,unit_label_as_fixed_to_the_unit,unit_kind,location,what_is_kept_in_it,raw_ready_to_eat_or_both,make_and_model,serial_or_asset_number,label_physically_fixed_yes_no,date_added_to_the_log,source_file`
 - `unit_ref` is `U-001` upwards and is never reused.
 - `unit_kind` is one of exactly `fridge`, `freezer`, `chilled display`, `deli counter`, `cool room`, `walk-in`, `blast chiller`, `bain-marie`, `soup kettle`, `hot cupboard`, `carvery lamp`, `delivery door`.
 - Anything the inputs do not state is `NOT SUPPLIED`. A unit photographed but never described still gets a row.
2. `check-schedule.csv` - the spine of the whole job, one row per unit per check point. Columns exactly, in this order:
`check_ref,unit_ref,unit_label_as_fixed_to_the_unit,check_point,nation,figure_as_supplied,figure_kind,unit_of_measure,limit_source_named_in_input,source_reference_as_supplied,frequency,who_checks,named_deputy,where_the_entry_is_written,corrective_action_to_the_food,corrective_action_to_the_equipment,status,source_file`
 - `figure_kind` is one of exactly `operating setting`, `legal limit`, `unset`.
 - **Every chilled unit carries two rows**, one `operating setting` and one `legal limit`, with different `check_ref` values. Never one row doing both jobs, and never one figure standing in for the other.
 - `figure_as_supplied` is transcribed character for character from the decided material. Where that material says `to be confirmed with our environmental health officer or food safety adviser`, that exact phrase goes in the cell, `figure_kind` is `unset`, `unit_of_measure` and `limit_source_named_in_input` stay empty, `status` is `unset, referred to the owner's adviser`, and the row is added to file 10.
 - `limit_source_named_in_input` is the instrument, regulation, schedule, paragraph or guidance page named beside the figure in the decided material. A figure with no named source beside it is not written as a figure.
 - `corrective_action_to_the_food` and `corrective_action_to_the_equipment` are both filled from the decided material, in that order. Neither may be empty while the other is filled.
3. `daily-temperature-record-sheet.csv` - a blank sheet for staff to fill in. Columns exactly: `date,unit_ref,unit_label,check_point,time_of_check,reading_c,operating_setting_c,limit_c,within_limit_yes_no,action_taken_to_the_food,action_taken_to_the_equipment,who_checked_initials,time_action_completed`. One row per chilled or frozen check point per scheduled check per day, for a seven day week. `operating_setting_c` and `limit_c` are pre-filled from file 2 only where a transcribed figure with a named source exists; otherwise both cells are left empty for the adviser. No reading, time, initial or tick is ever entered.
4. `delivery-record-sheet.csv` - blank. Columns exactly: `date,time_of_delivery,supplier,delivery_note_number,what_was_checked,how_it_was_measured,reading_c,limit_c,packaging_intact_yes_no,accepted_or_rejected,reason_if_rejected,supplier_contacted_yes_no,who_checked_initials`. `accepted_or_rejected` is a free cell, never pre-set to `accepted`.
5. `hot-holding-record-sheet.csv` - blank. Columns exactly: `date,unit_ref,unit_label,time_of_check,dish_or_food_probed,probe_position,reading_c,limit_c,preheated_before_loading_yes_no,within_limit_yes_no,action_taken_to_the_food,action_taken_to_the_equipment,who_checked_initials`. `probe_position` is pre-filled with the wording in the decided material describing where the probe tip goes, or left empty.
6. `time-out-of-control-sheet.csv` - blank, for the chilled and hot tolerance clocks. Columns exactly: `date,food_item,chilled_or_hot,clock_time_food_left_temperature_control,tolerance_period_as_supplied,clock_time_food_returned_or_discarded,minutes_out_of_control,first_time_out_yes_no,what_was_done_with_the_food,who_recorded_initials,limit_source_named_in_input`. Every row records a clock time, never a tick. `tolerance_period_as_supplied` is transcribed from the decided material with its source, or left empty and listed in file 10. The sheet carries, as a header line above the table, the once-only wording exactly as the decided material states it.
7. `cooling-record-sheet.csv` - blank. Columns exactly: `date,dish,batch_size,cooling_method_as_supplied,time_cooling_started,temperature_at_start_c,time_reading_2,temperature_2_c,time_reading_3,temperature_3_c,time_reading_4,temperature_4_c,time_placed_in_chilled_storage,temperature_at_that_point_c,target_time_and_temperature,who_recorded_initials`. **`target_time_and_temperature` reads `to be confirmed with our environmental health officer or food safety adviser` in every row and never holds a figure.** `cooling_method_as_supplied` is transcribed per dish from the decided material.
8. `probe-calibration-record.csv` - blank. Columns exactly: `date,probe_identifier,iced_water_reading_c,iced_water_tolerance_as_supplied,boiling_water_reading_c,boiling_water_tolerance_as_supplied,within_tolerance_yes_no,action_taken,next_check_due,who_checked_initials,tolerance_source_named_in_input`. The two tolerance columns are pre-filled only from the decided material with the source named; otherwise empty and listed in file 10. Every probe named in the inputs gets its own `probe_identifier`.
9. `four-weekly-review-sheet.csv` - blank. Columns exactly: `review_date,period_covered_from,period_covered_to,who_carried_out_the_review,number_of_record_gaps_found,anything_that_went_wrong_three_times_or_more,what_was_done_about_it,probes_calibrated_in_the_last_four_weeks_yes_no,equipment_or_process_changes,method_changed_as_a_result,next_review_date,signed`. Below the table, a numbered `rewrite_triggers` list transcribed from the decided material, one trigger per line.
10. `limits-to-be-confirmed.md` - a numbered list of every check point whose figure arrived as `to be confirmed with our environmental health officer or food safety adviser`, whose source was not named, or which the decided material did not mention at all. For each, give the `check_ref`, the `unit_ref`, the unit label, the check point, and one sentence saying what the owner must obtain from their environmental health officer or food safety adviser. Every cooling row appears here. This file is the whole safety valve of the job and is never empty by choice.
11. `temperature-control-method.html` - the method and the sheets as one printable document, A4 portrait, black on white, 11pt minimum, margins at least 10mm, in this section order: nation and premises, unit inventory, check schedule, delivery checks, hot holding, tolerance clocks, cooling, probe calibration, corrective actions, four-weekly review, rewrite triggers, limits to be confirmed. The UK nation stated in the decided material is printed at the top of page one and in the header of every record sheet.
12. `README.md` - what was read, the count of units by `unit_kind`, the count of check points, how many carry a transcribed figure with a named source, how many are `unset`, and what could not be transcribed.

## Rules
- **Never originate, choose, infer, convert, round, average or complete a temperature or a time limit.** Not for a fridge, not for a freezer, not for hot holding, not for a delivery, not for a tolerance clock, not for cooling, not as an example, not as a placeholder, not in a header, not in a comment, not in the printable HTML. Every figure written anywhere is transcribed from the decided material with the source named beside it in the same row. Everything else is `unset` and goes in `limits-to-be-confirmed.md`. An invented figure here is not a typo: it will be printed, pinned to a wall, read off by staff at speed and handed to an officer as evidence of control.
- **Never write a cooling target time or a cooling target temperature.** No published source states one. The cooling sheet records a curve and nothing else, and `target_time_and_temperature` stays as the referral phrase in every row.
- **Never write one document covering more than one UK nation.** England, Wales, Scotland and Northern Ireland have separate instruments and they differ materially: Scotland's temperature control schedule contains no 8 degree figure and does impose an 82 degree reheating duty that England does not. Write the nation named in the decided material at the top of the document and on every sheet, cite that nation's instrument only, and never carry a figure across from another nation. Where the inputs name no nation, no legal figure is written at all, every legal-limit row is `unset`, and the gap is the first entry in `limits-to-be-confirmed.md`.
- Never copy a figure from a supplied template of unknown origin, from a supplier PDF that names no published source, from one unit to another because the units look similar, or from a photograph of a previous sheet.
- Never decide which units exist, what is kept in them, which nation applies, how often a check is made, or who makes it. All of that arrives in the decided material.
- Never write `compliant`, `approved`, `adequate`, `sufficient`, `passes`, `meets the regulations`, `safe` or `signed off` in any output.
- Never write a limit as `thoroughly`, `properly`, `hot enough`, `until done`, `piping hot` or `chilled`. If that is what the inputs say, it is not a limit: write the referral phrase and list it in file 10.
- Never pre-fill a reading, a time, an initial, a signature or a tick, and never produce a sheet that can be completed before the check is made. A record signed before the check is worse than a missing record.
- Never use an infra-red reading as a core temperature anywhere in any sheet or header.
- Never add a unit, a check point or a dish the inputs do not evidence, and never drop one they do. Every row in `check-schedule.csv` points at a `unit_ref` in `unit-inventory.csv`, and every unit carries at least one check row. Nothing in either direction is orphaned.
- Every figure, date, name and frequency in every output traces to the supplied input named in that row's `source_file` cell. Gaps go in `limits-to-be-confirmed.md` or as `NOT SUPPLIED`, never filled with an assumption.
- British English, £ where any cost appears, dates written as DD Month YYYY. No em dash characters anywhere. No emoji.
- Put this line at the top of `limits-to-be-confirmed.md`, at the foot of `temperature-control-method.html` and at the end of `README.md`: "Working document prepared for the owner's environmental health officer, food safety adviser or local authority to check before it is relied on. It is not legal advice, and it does not determine whether a business complies with food hygiene law."

## Return
The absolute path of each of the twelve files, the number of units by `unit_kind`, the number of check points written, how many carry a transcribed figure with a named source, how many are `unset`, the UK nation printed on the document, and the number of entries in `limits-to-be-confirmed.md`. State plainly that no temperature and no time limit was originated here, and that no cooling target was written.