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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- All staff are well, fit to work and in clean clothing
- Surfaces, equipment and prep areas are clean and disinfected
- Fridge and freezer temperatures look right, and write the readings down
- No signs of pests in storage and prep areas
- Handwash basins topped up with soap, hot water and paper towels
- Enough cleaning sanitiser, and it is in date
All checks done
Free
Opening Checklist
Start every day knowing the place is clean, safe and ready before the first customer walks in.
10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Safer Food Better Business
Freeno card needed
Replaces a DIY doc, and you get every future update free when the guidance changes.
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3 for 2 on everything. Add 3 and your cheapest is free.
- 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.
- 1All staff are well, fit to work and in clean clothing
- 2Surfaces, equipment and prep areas are clean and disinfected
- 3Fridge and freezer temperatures look right, and write the readings down
- 4No signs of pests in storage and prep areas
- 5Handwash basins topped up with soap, hot water and paper towels
- 6Enough cleaning sanitiser, and it is in date
- 7Escape routes and fire exits are clear and unlocked
- 8Lights, heating and equipment on, nothing broken or leaking
- 9First aid kit stocked and the accident book to hand
- 10Sign the daily diary to confirm the opening checks were done
Good to know
Fridges should run at 8°C or below and freezers at minus 18°C; the manager on site should sign the diary daily to confirm checks were carried out.
Source: Food Standards Agency, Safer Food Better Business
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