Daily
Kitchen Opening & Closing
Start and end every day the right way, so nothing gets missed and the kitchen is always ready.
£9View
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- Cover, label and put all open food back in the fridge or freezer
- Throw away any food past its use-by date
- Clean and disinfect all surfaces, equipment and utensils
- Sweep and wash the floors so nothing attracts pests
- Empty the bins, remove the waste and put fresh bags in
- Clean or throw away dirty cloths, mops and cleaning equipment
All checks done
Daily
Closing Checklist
Lock up with confidence that nothing has been left unsafe, unclean or running overnight.
10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Safer Food Better Business
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Replaces a DIY doc, and you get every future update free when the guidance changes.
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- A clean one-page PDF, ready to print
- Opens and ticks off on any phone
- Plain English, no jargon, easy to follow
- Free updates whenever the guidance changes
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What’s on it
10 things to check.
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
- 1Cover, label and put all open food back in the fridge or freezer
- 2Throw away any food past its use-by date
- 3Clean and disinfect all surfaces, equipment and utensils
- 4Sweep and wash the floors so nothing attracts pests
- 5Empty the bins, remove the waste and put fresh bags in
- 6Clean or throw away dirty cloths, mops and cleaning equipment
- 7Turn off equipment that should not run overnight
- 8Fridges and freezers shut properly and still running
- 9Fire exits secure and the alarm set
- 10Lock up, then sign the daily diary to confirm closing checks
Good to know
Food past its use-by date must be thrown away because, unlike best-before, use-by is a safety date and the food can be unsafe to eat after it.
Source: Food Standards Agency, Safer Food Better Business
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