Template

Food Safety Daily Diary and Cleaning Schedule

by Jamie Lewis, from the Community

This comprehensive daily diary supports food safety compliance for hospitality kitchens. It covers opening checks, AM and PM fridge and freezer temperature logs, delivery temperature monitoring, cooling within safe time limits, cooking and reheating to 75°C, hot holding above 63°C, and end-of-day close checks. It also includes M2 daily and weekly cleaning schedules, monthly probe calibration, transport between sites, special recording for red meat joints below 75°C, and a corrective actions message board. Final sign-off fields capture chef and duty manager confirmation and completion time to evidence due diligence.

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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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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
Kitchen Due Diary and CCP Monitoring Form
This kitchen due diary and CCP monitoring form helps food businesses document critical food safety controls in line with HACCP. Record delivery temperatures for hot and chilled items, log fridge temperatures, and verify hot water thresholds. Capture cooking and reheating temperatures (≥ 75°C), track the cooling process from ≥ 63°C to ≤ 8°C, and document hot and cold display checks at set intervals. The form includes fields for date and time, staff on duty, branch, item checked, temperatures on arrival, and hourly display checks for menu items such as jollof rice, meat pie, plantain, and more. Use it in restaurants, catering, and commercial kitchens to standardize records, demonstrate compliance, and improve food safety oversight.
by seun oladimeji, from the Community
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Template
Hall and Prior Internal Food Safety Audit 2023
This internal kitchen audit checklist supports cook on site facilities in aged care and health services. It covers staff training currency, monthly compliance forms, daily cooking and reheating temperature records, and appliance temperature logs. Inspectors review cleaning schedules, defrost and blast chiller records, goods receiving checks, and corrective and preventive actions. The checklist assesses kitchen hygiene, dishwashers, freezers, cold rooms, serving equipment, dry stores, and outside bin and grease trap areas. It verifies food protection and labeling, separation of raw and cooked items, calibration of thermometers, and critical temperature controls such as hot food above 60 C, reheating above 75 C, cooling from 60 C to 21 C within 2 hours and to 5 C within 4 hours. It also audits meal service execution and temperatures across all diet textures to ensure safe, high quality service.
by Kevin Fitzgerald, from the Community
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Template
Gailes Kitchen Sheets - Daily Food Safety Log
This daily kitchen sheet template helps hospitality teams log critical food safety checks across each shift. Sections include AM/PM cooking temperatures, reheating records, dishwash wash and rinse temps, cooling start/finish and core temps, supplier delivery inspections, hot holding records, outside area checks, probing food returns, maintenance issues, and stock transfers. Guidance notes target 75°C for cooking and reheating and cooling to below 4°C within 90 minutes. Capture corrective actions and chef initials to demonstrate compliance.
by Mark Smith, from the Community
Downloads: 10+
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Template
Hot and Cold Holding and Cooking Temp Checks
This practical template helps restaurant and food service teams record twice daily temperature checks for hot holding units, cold chillers, and cooked items. Verify hot holding above 63 C, chillers below 8 C, and cooking targets of 80 C for at least 6 seconds or 75 C for 30 seconds. Use it to document AM and PM checks across bain maries, holding cabinets, and salad chillers, support HACCP, and maintain food safety compliance.
by Iain MacPherson, from the Community
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Food Safety Daily Diary and Cleaning Schedule

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