How long does this take?

Around 70 minutes end to end once the team knows the steps. Times per step are listed above.

Can I edit this checklist?

Yes. Save it to LemPlates and you can add, remove or reorder steps, assign owners and set due dates.

Run it every time the process happens and review the steps at least every six months.

restaurant

A simple daily record that satisfies inspectors and keeps customers safe.

Check personal hygiene
Clean uniform, hair covered, no jewellery, hands washed, no illness in last 48 hours.
~5 min
Record fridge, freezer and hot-hold temps
Twice daily minimum. Note corrective action for any breach.
~10 min
Check date labels and rotate stock
Discard anything past use-by. FIFO on all shelves.
~15 min
Separate raw and ready-to-eat
Raw stored below ready-to-eat. Colour-coded boards in use.
~10 min
Verify cooking and reheating temps
Core temp 75C or equivalent. Probe cleaned between uses.
~10 min
Confirm allergen information is current
Matrix matches today's menu and any substitutions.
~10 min
Complete cleaning schedule sign-off
Every area signed by the person who cleaned it.
~10 min

Track every step, assign teammates, and ship faster.