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. Open, print on A4, use from tomorrow.
These templates do not replace a full per-venue HACCP plan. Official guidelines require activity-specific adjustments; this covers the baseline every restaurant needs.
Refrigeration temperature log
Measure twice a day (morning and evening). Range: fridge +1 to +4 °C, 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 must be within +0 to +4 °C, frozen -18 °C or lower. Note any returned goods in the remarks column.
Venue: ____________________________
Week: __ . __ . 20__.
| Date | Time | Supplier | Goods type | Temperature on receipt | Packaging condition | Signature |
|---|---|---|---|---|---|---|
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 timestamps and signatures. The records are searchable, six months back opens in seconds.