Restaurant kitchen: daily food-safety control (HACCP)
So your kitchen is ready for an inspection every day: food safety from opening to closing in one checklist. Who it is for: restaurants, cafés, canteens and caterers. Cooks fill it in on shift; the manager sees on their phone what was done, when, and the proof. What it covers: staff hygiene, fridge and freezer temperatures, sanitising surfaces, deliveries, cooking and hot-holding temperatures, allergens, cooling leftovers, shelf life, cleaning and closing. Why it works: every item states its limit and what to do when it is missed. Temperatures are confirmed with a photo, deliveries with a document, and each section is done within its own time window. What you get: a ready checklist in 3 sections with sub-steps. It is copied into your space, and you adapt it to your own HACCP plan.
$10.00 · 44 items
This is the beginning. All 44 items open once you buy the checklist.
Before opening
- 1.
Staff hygiene
Every cook and kitchen hand on the shift.
Fit for work: no fever, diarrhoea, vomiting or infected cuts on the hands
Anyone with symptoms does not handle food; tell the manager
Only 07:00–09:00
Clean uniform, hair covered, no rings or watches
Only 07:00–09:00The hand-wash sink has soap, paper towels and warm water
Only 07:00–09:00
- 2.
Fridge and freezer temperatures
Meat and fish fridge: 0 °C to +4 °C
Photo requiredOnly 07:00–09:00Dairy, salads and ready dishes: +2 °C to +6 °C
Photo requiredOnly 07:00–09:00Freezer: −18 °C or colder
Photo requiredOnly 07:00–09:00If out of range
Move the food to a working fridge
Only 07:00–09:00Set aside food held above +8 °C for over 2 hours and show the manager
Only 07:00–09:00Call the technician and write in the checklist chat
Only 07:00–09:00
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xxxxxx xxxxxxx
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A starting point: adapt it to your own rules and requirements before use.