A sample page of the actual document
A backbar that is checked every morning prevents two specific failures: a client left with a half-finished service because the colour, developer or foils ran out mid-appointment, and a client or staff member harmed by an expired, contaminated or wrongly stored chemical. This is also your COSHH paper trail: if an inspector or an injury claim ever asks, the checklist is your evidence.
HSE "COSHH essentials for hairdressers / Bad Hand Day?" guidance (hse.gov.uk/hairdressing) and the Control of Substances Hazardous to Health Regulations 2002, Reg. 6 (written assessment) and Reg. 7 (SDS-informed control); NHBF Salons and Barbershops Code of Practice (nhbf.co.uk) on towel laundering at 60C and single-use linen per client; Barbicide / King Research manufacturer directions (barbicide.com) specifying 60ml per litre, 10 minutes contact time and a 24-hour change; UK Cosmetics Regulation (Regulation (EC) 1223/2009 as retained in UK law) requiring PAO labelling on products with a shelf life over 30 months and product identifiability at point of use.
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What’s on it
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
Good to know
Low-strength salon developer (3 percent / 10 vol up to 12 percent / 40 vol) does not need a "hazardous" classification, and many owners wrongly assume that means it is exempt from COSHH. It is not: HSE guidance for hairdressers is clear that any substance that can cause occupational dermatitis or other harm must have a written COSHH assessment, whatever its strength. Skin contact with peroxide and colour is the single biggest cause of dermatitis in salons, so the assessment and the gloves are the legal baseline, not optional extras.
Source: HSE "COSHH essentials for hairdressers / Bad Hand Day?" guidance (hse.gov.uk/hairdressing) and the Control of Substances Hazardous to Health Regulations 2002, Reg. 6 (written assessment) and Reg. 7 (SDS-informed control); NHBF Salons and Barbershops Code of Practice (nhbf.co.uk) on towel laundering at 60C and single-use linen per client; Barbicide / King Research manufacturer directions (barbicide.com) specifying 60ml per litre, 10 minutes contact time and a 24-hour change; UK Cosmetics Regulation (Regulation (EC) 1223/2009 as retained in UK law) requiring PAO labelling on products with a shelf life over 30 months and product identifiability at point of use.
Good to know
A backbar that is checked every morning prevents two specific failures: a client left with a half-finished service because the colour, developer or foils ran out mid-appointment, and a client or staff member harmed by an expired, contaminated or wrongly stored chemical. This is also your COSHH paper trail: if an inspector or an injury claim ever asks, the checklist is your evidence.
Low-strength salon developer (3 percent / 10 vol up to 12 percent / 40 vol) does not need a "hazardous" classification, and many owners wrongly assume that means it is exempt from COSHH. It is not: HSE guidance for hairdressers is clear that any substance that can cause occupational dermatitis or other harm must have a written COSHH assessment, whatever its strength. Skin contact with peroxide and colour is the single biggest cause of dermatitis in salons, so the assessment and the gloves are the legal baseline, not optional extras.
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This checklist stops the two failures that close kitchens: food sitting in the danger zone (8 to 63 degrees C) long enough for bacteria to multiply, and staff working from memory instead of a record an Environmental Health Officer can read back. A weak opening compromises food before the first order; a rushed close lets fridges drift, pests settle, and yesterday's record go unsigned.
A proper opening check, done before the first customer or the first food is touched, is your strongest defence against a poor Food Hygiene Rating, a customer falling ill, or an enforcement notice. The Environmental Health Officer scores how well you manage safety every day, not just on inspection day, so a signed daily record that proves you check temperatures, allergens and sickness exclusion is what protects the rating and the business.
A closing checklist stops the overnight failures that trigger enforcement notices, voided insurance claims, and food poisoning: fridges drifting above 8C unnoticed, hot food cooled too slowly, gas left on, fire exits blocked, and cash left out. These are the specific things an EHO inspector or an insurer's loss adjuster looks for, and the closing record is the proof you did them.