Template

Hill View HACCP Daily Checklist

by Gareth Roberts, from the Community

This Hill View HACCP checklist supports twice-daily food safety checks across kitchen operations. Record opening checks, note issues, and capture AM and PM fridge and freezer temperatures. Verify supplier deliveries for condition, date, temperature, and pest-free status. Confirm probe cleanliness and log thawing with core temps. Document cooking temperatures above 78c and reheating above 75c for 30 seconds. Use the blast chiller guidance to cool food to under 6c within the allowed time. Track hot trolley temperatures in the morning and afternoon, and ensure cold foods are kept under 5c during service. Add comments where needed and complete with a signature for accountability.

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

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

About author

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
Gailes Kitchen Sheets - Daily
Use this daily kitchen management sheet to capture critical food safety records across every shift. Log AM and PM cooking temperatures, reheating checks, and dishwash wash and rinse temperatures. Record cooling times and core temperatures, noting corrective actions when food is not within targets, including the requirement to reach a core temperature of 75 C for at least 7 seconds, chill within 90 minutes, and keep food below 4 C before refrigeration. Track supplier deliveries with vehicle, goods condition, temperatures, and signatures. Maintain hot holding records, conduct outside area checks, document probing food sent back to the kitchen, note maintenance issues, and manage stock transfers. Designed to support HACCP compliance in restaurants and commercial kitchens.
by Mark Smith, from the Community
Downloads: 0
Get
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
Downloads: 0
Get
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
Downloads: 0
Get
Template
Food Safety Daily Diary and Cleaning Schedule
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.
by Jamie Lewis, from the Community
Downloads: 0
Get

Hill View HACCP Daily Checklist

About author

You might also like

Gailes Kitchen Sheets - Daily

Hot and Cold Holding and Cooking Temp Checks

Hall and Prior Internal Food Safety Audit 2023

Food Safety Daily Diary and Cleaning Schedule

You might also like

Gailes Kitchen Sheets - Daily

Hot and Cold Holding and Cooking Temp Checks

Hall and Prior Internal Food Safety Audit 2023

Food Safety Daily Diary and Cleaning Schedule