42 ready-to-use checks across food safety, allergens, cleaning, fire safety and more. Switch on the ones that fit how you run — and add your own if we’ve missed something.
Kitchen opening checks
Complete before prep begins.
Kitchen closing checks
Complete at end of service before leaving.
FOH opening checks
Front of house set up before doors open.
FOH closing checks
Front of house shut-down at close.
Manager closing checks
Manager-only end-of-day sign-off across the site.
Manager opening checks
Manager-only start-of-day sign-off across the site.
Fridge & freezer temperatures
AM and PM temperature record for all units.
Hot holding temperatures
Hot-held food kept above 63°C.
Cooking core temperatures
Core temp of cooked items reaches 75°C (or equivalent).
Cooling records
Cooked food cooled within safe time/temperature limits.
Reheating temperatures
Reheated food reaches 75°C throughout.
Defrosting records
Items defrosted safely under refrigeration.
Probe calibration
Ice-point / boiling-point accuracy check on probes.
Delivery records
Log each delivery with temperature and a photo of the invoice.
Date label check
All prepped items labelled with correct use-by dates.
Wastage records
Record food waste for cost and compliance.
Pest control check
Check for signs of pests and log any activity — one of the first things an EHO asks about.
Fitness-to-work check
Confirm all staff are fit to work — no diarrhoea or vomiting in the last 48 hours.
Sous vide control records
Time and temperature control for sous vide — critical for safe low-temperature cooking.
Allergen & specials briefing
Brief the team on allergens and specials before service.
Allergen matrix review
Review and re-sign the allergen matrix against the current menu.
Allergen control records
Separation, cleaning and handling controls for allergens.
Daily cleaning
Daily clean-down of surfaces, equipment and floors.
Weekly deep clean
Scheduled deep clean of harder-to-reach areas.
Dishwasher checks
Wash/rinse temperatures and detergent levels correct.
Coffee grinder cleaning
Grinder and group heads cleaned at end of day.
Toilet checks
Periodic checks that customer and staff toilets are clean and stocked.
Fire extinguisher check
Monthly visual check that extinguishers are present and in date.
Emergency lighting test
Monthly test of emergency lighting.
Fire evacuation drill
Quarterly evacuation drill with staff.
Weekly fire safety checks
Escape routes clear, fire doors working, alarms unobstructed.
Weekly fire alarm test
Weekly test of a manual call point (rotate which one) — standard fire-safety routine.
First aid box check
First aid supplies stocked and in date.
Legionella & water temperature check
Water safety monitoring under ACoP L8 — record temperatures and flush little-used outlets.
COSHH chemical safety check
Control of Substances Hazardous to Health — cleaning chemicals stored, labelled and assessed.
Maintenance & equipment log
Log equipment faults, repairs and servicing — a record of what was fixed and when.
Line cleaning records
Beer/cider lines cleaned on schedule.
Cellar temperature check
Cellar held within the correct temperature range.
Pour test
Check each draught line pours clean and clear at the start of service.
Coffee brew records
Dial-in and quality check for espresso — dose, yield and taste at the start of the day.
Float count records
Till float counted at open and close.
Daily handover log
End-of-shift handover — issues, VIPs, stock and anything the next shift needs to know.
Switch on what fits your kitchen, tap to add your own, and set who’s responsible. Set up between lunch and prep.
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