Tools
HACCP starter pack for hospitality operators.
Four templates for paper records covering the items inspectors most often check: refrigeration temperatures, goods receiving, opening checklist, closing checklist. See them below. We email you the PDF to print on A4.
These forms do not replace your good hygiene practice plan (GHP plan). They cover the baseline every restaurant needs, and you adapt the rest to your own operation.
Single forms, with an explanation and the legal basis, are on the printable HACCP forms page.
Refrigeration temperature log
At least once a day (Article 14(3) of Ordinance NN 124/2025), morning and evening recommended. HOK guide 2025: fridge up to 8 °C, +4 °C or lower for sensitive food, freezer -18 °C or lower. Note any corrective actions in the remarks.
Venue: ____________________________
Week: __ . __ . 20__.
| Device | Mon morning / evening | Tue morning / evening | Wed morning / evening | Thu morning / evening | Fri morning / evening | Sat morning / evening | Sun morning / evening | Remark |
|---|---|---|---|---|---|---|---|---|
| Fridge 1 | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | |
| Fridge 2 | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | |
| Freezer | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | |
| Salad station | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | |
| Dessert display | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | |
| _______________ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ | __ / __ |
Responsible person signature (morning):___________________________ Responsible person signature (evening): ___________________________
Goods receiving log
Record every delivery. Chilled goods: up to the maximum temperature in the HOK guide 2025 (p. 40), unless the label states otherwise. Frozen goods: -18 °C or lower. Note returned goods and the reason in the "Remark" column.
Venue: ____________________________
Week: __ . __ . 20__.
| Date | Time | Supplier | Goods type | Temperature on receipt | Packaging condition | Signature | Remark |
|---|---|---|---|---|---|---|---|
Shift opening checklist
Tick each item as completed. The shift does not open until every item is covered.
Venue: ____________________________
Week: __ . __ . 20__.
| Item | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|---|
| Check fridge and freezer temperatures | □ | □ | □ | □ | □ | □ | □ |
| Check expiry dates on perishable items | □ | □ | □ | □ | □ | □ | □ |
| Check cleanliness of work surfaces | □ | □ | □ | □ | □ | □ | □ |
| Check cleaning and sanitising supplies | □ | □ | □ | □ | □ | □ | □ |
| Check staff equipment (cap, apron, gloves) | □ | □ | □ | □ | □ | □ | □ |
| Check consumables stock | □ | □ | □ | □ | □ | □ | □ |
| Check POS and register are working | □ | □ | □ | □ | □ | □ | □ |
Shift lead:___________________________ Date: __ . __ . 20__.
Shift closing checklist
The shift closes after each item is ticked. Anything unticked carries over to the next shift with a note.
Venue: ____________________________
Week: __ . __ . 20__.
| Item | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|---|
| Clean and disinfect work counters | □ | □ | □ | □ | □ | □ | □ |
| Clean equipment (oven, fryer, grill, mixers) | □ | □ | □ | □ | □ | □ | □ |
| Mop floors in kitchen and restrooms | □ | □ | □ | □ | □ | □ | □ |
| Empty bins and take out waste | □ | □ | □ | □ | □ | □ | □ |
| Check fridges and freezers are closed | □ | □ | □ | □ | □ | □ | □ |
| Check gas and electricity (where applicable) | □ | □ | □ | □ | □ | □ | □ |
| Record remaining stock of perishable items | □ | □ | □ | □ | □ | □ | □ |
| Close the register and fiscalise the daily report | □ | □ | □ | □ | □ | □ | □ |
Shift lead:___________________________ Date: __ . __ . 20__.
What next
Paper works. Digital records work better.
Paper records are a good first step. They hold while the venue is smaller, while inspectors look at temperatures, while someone remembers where the folder is.
Patrono keeps temperatures, goods receiving, opening and closing checklists per shift in digital form, with the time of entry and the person's name. You open and print a venue's monthly overview in a few clicks.