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CHECKLIST
Hospitality & Restaurants
Food Safety (HACCP) Checklist
Daily food-safety controls covering temperature, hygiene, and storage.
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Location / Kitchen
*
Short answer…
Date
*
Select date…
Temperature Control
Fridges are between 1–5°C
*
Yes
No
Freezers are at or below −18°C
*
Yes
No
Hot food held above 63°C
*
Yes
No
Hygiene
Staff are wearing clean uniforms and following handwashing
*
Yes
No
Chopping boards colour-coded and used correctly
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Yes
No
Storage
Food is labelled with use-by dates
*
Yes
No
Raw and cooked foods stored separately
*
Yes
No
Corrective actions taken
Long answer…
Photo evidence (optional)
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