Food Safety Checklist

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

Checklist steps

  1. Check personal hygiene

    Clean uniform, hair covered, no jewellery, hands washed, no illness in last 48 hours.

  2. Record fridge, freezer and hot-hold temps

    Twice daily minimum. Note corrective action for any breach.

  3. Check date labels and rotate stock

    Discard anything past use-by. FIFO on all shelves.

  4. Separate raw and ready-to-eat

    Raw stored below ready-to-eat. Colour-coded boards in use.

  5. Verify cooking and reheating temps

    Core temp 75C or equivalent. Probe cleaned between uses.

  6. Confirm allergen information is current

    Matrix matches today's menu and any substitutions.

  7. Complete cleaning schedule sign-off

    Every area signed by the person who cleaned it.

Frequently asked questions

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.

How often should this be run?

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