PREVRA Food Safety Checklist: Daily Checks Every Kitchen Needs
A food safety checklist is your first line of defence. Here is what should be on yours, how to use it, and why digital checklists eliminate the paper problems EHOs hate.
Every food safety checklist needs these sections
Opening checks: Fridge and freezer temperatures verified. All surfaces clean and sanitised. Handwash stations stocked (soap, hot water, disposable towels). No signs of pests. Waste bins emptied and clean. Food deliveries checked for temperature and damage.
During-service checks: Cooking temperatures logged (75°C core). Hot-holding temperatures above 63°C. Cold displays below 5°C. Cross-contamination controls observed. Allergen information accessible.
Closing checks: All food stored correctly (covered, dated, raw below cooked). Surfaces cleaned and disinfected. Equipment turned off or set correctly. Waste removed. Fridge and freezer temperatures confirmed before leaving.
For detailed guidance, see our opening and closing checks guide and temperature records guide.
Paper checklists fail in three predictable ways
First, they get filled in at the end of the shift from memory, not during service when checks actually happen. An EHO can tell the difference between a checklist completed in real time and one filled in with the same pen in the same handwriting. Second, paper checklists have no memory — they cannot flag that a temperature is out of range or remind you that a check was missed. Third, paper gets lost, stained, or thrown away. By inspection day, last month's checklists might not exist.
Digital checklists solve all three: timestamped entries prove checks happened in real time, out-of-range readings auto-flag for corrective action, and records are stored in the cloud forever. See how the digital SFBB diary works.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
See planned features