Template

BOH Daily Checks for Kitchen Food Safety

by Vanessa Dias, from the Community

Use this back-of-house daily checklist to standardize kitchen food safety and operations. It guides teams through opening checks, delivery acceptance, fridge and freezer temperature logs, cooking and reheating verification, hot holding thresholds, four-hour clean routines, cold well monitoring, closing checks, and a final clean. Includes allergen preparation steps, waste recording, and manager sign-offs to help maintain compliance and consistent service in cafes and restaurants.

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With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
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Record fridge and freezer temperatures and complete key safety checks with this daily checklist. Capture photos, verify PPE for cold areas, confirm temperature displays are working, and check doors, shelves, and loading practices. Include housekeeping items such as clear pedestrian routes, clean floors, and unobstructed emergency exits. Use general observations and signatures to keep accurate logs and support HACCP and food safety compliance in commercial kitchens and food service operations.
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BOH Daily Checks for Kitchen Food Safety

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