Daily routines
Build a simple, repeatable routine so nothing important is missed at the start of service.
A short opening checklist helps a kitchen start the day safely and consistently, whoever is on shift. The aim is to catch problems early — before food is prepared or served — and to create a clear record that checks were done.
Typical opening checks include: confirming fridge and freezer temperatures are within a safe range, checking there are no signs of pests, making sure handwashing stations are stocked with soap and paper towels, and confirming that cleaning from the night before was completed to standard.
It also helps to check that you have the stock and equipment you need for safe service, that any food removed from the freezer to defrost is being handled correctly, and that date labels on prepared foods are accurate and in date.
Keep the checklist realistic. A list that is too long tends to be rushed or skipped. Focus on the checks that genuinely reduce risk in your kitchen, and record them as you go rather than filling everything in at the end of the day.
This is general guidance. Your specific checks should reflect your own menu, equipment and food safety management system. If you are unsure what to include, an independent review can help you build a checklist that fits your kitchen.
General guidance, not legal advice