Checklist for restaurants
Kitchen & HACCP hygiene – Checklist for restaurants
HACCP requires checks during service, not just in the morning. This checklist prompts for fridge temperatures, core temperatures, labelling and cleanliness at midday – and produces the documentation food safety inspectors want to see.
For iPhone & iPad · priced per location, all staff included
KITCHEN & HACCP HYGIENE
Hygiene and temperature checks during service.
- 8Check items
- 0Required photos
- DailyRhythm
- During the dayWhen
| No. | Check item | Photo | |
|---|---|---|---|
| 01 | Fridge temperatures checked and recorded at midday | ||
| 02 | Food covered, labelled and dated (first in, first out) | ||
| 03 | Core temperature of cooked food checkedAt least 72 °C | ||
| 04 | Hand-wash basin clear, soap and paper towels available | ||
| 05 | Work surfaces and cutting boards cleaned between tasks | ||
| 06 | Waste bins emptied, drains and grease trap clear | ||
| 07 | Dishwasher: temperature and rinse aid checked | ||
| 08 | No signs of pests, traps checked |
Template from ImpulsCheck · frigew.ski/impulscheck · Tick off digitally instead of printing: try 14 days for free.