Opening and Closing Checklist: Free UK Template

Opening and closing checks (free UK kitchen template)

Opening and closing checks are the daily routine behind your whole food safety system. Done properly, they catch a warm fridge, a missing probe or an out-of-date allergen sheet before service starts.

Print the free checklist below, or use LogBooks Hub, where each check is timestamped and a missed sign-off can be escalated to a manager.

How often: Every day you open: once at the start of the day and once at the end.

Printable A4, no sign-up or email needed.

A filled-in example

Sample entries only, to show the level of detail an inspector expects.

Example Opening and closing checks entries
Date	Opening checks	Time / by	Closing checks	Time / by	Problems and action
Mon 05/10	All done	07:30 JS	All done	22:15 AK	None
Tue 06/10	All done	07:35 JS	All done	22:10 AK	Probe wipes ran out. Used sanitiser and disposable cloth; wipes ordered
Wed 07/10	All done except 1	07:30 PL	All done	22:20 AK	Under-counter fridge 9°C at open. Food moved to walk-in, engineer booked
Thu 08/10	All done	07:30 JS	All done	22:05 PL	Probe checked: iced water 0.2°C, boiling 99.8°C

Why this log matters

The Safer Food, Better Business pack says it is essential to do certain checks every time you open and close. The SFBB diary has a space each day for opening and closing checks, problems and what you did, and a sign-off that your safe methods were followed and effectively supervised. There is no separate law requiring this exact checklist, but it is a core part of showing your food safety management system works day to day (Regulation 852/2004, Article 5).

The SFBB opening checks

Fridges, chilled display equipment and freezers are working properly
Other equipment, such as the oven, is working properly
Staff are fit for work and wearing clean work clothes
Food preparation areas are clean and disinfected
No evidence of pests
Plenty of handwashing and cleaning materials, and hot running water at all sinks and basins
Probe thermometer working and probe wipes available
Allergen information accurate for all items on sale
Cleaning done according to the cleaning schedule

The SFBB closing checks

All food covered, labelled and put in the fridge or freezer where needed
Food on its use-by date thrown away
Dirty cleaning equipment cleaned or thrown away
Waste removed and new bin bags in
Preparation areas clean and disinfected, washing up finished, floors swept and clean
"Prove it" temperature checks recorded

When a check fails

Fix it before you start service, or decide it is safe to carry on with a workaround, such as moving food to another fridge. Write down what went wrong and what you did in the problems column. Every four weeks, look back over the log as part of your SFBB 4-weekly review. If the same thing went wrong three times or more, find out why and record what you did to fix it.

The easier way: keep it on your phone

In LogBooks Hub this log reminds staff when it is due, stamps each entry with who and when, can hold a photo as evidence, and goes into your audit pack PDF in one click. It is one of 90+ ready-made logbooks, from £30 a month. Works on any device in the browser, or grab the iPhone or Android app.

Frequently asked questions

What should be on an opening checklist for a kitchen?

The SFBB pack lists: fridges, freezers and chilled displays working; other equipment such as ovens working; staff fit for work in clean clothes; prep areas clean and disinfected; no signs of pests; enough handwashing and cleaning materials with hot running water; probe working with wipes available; allergen information accurate; and cleaning done to schedule. You can add your own checks.

What are closing checks?

Closing checks are done at the end of the day. SFBB lists: food covered, labelled and stored in the fridge or freezer; use-by food thrown away; cleaning equipment cleaned or thrown away; waste removed and bins relined; prep areas clean and disinfected; washing up finished; floors clean; and the day's "Prove it" temperature checks recorded.

Do I have to sign the SFBB diary every day?

The SFBB diary is designed to be signed every day you open, confirming your opening and closing checks were done and that safe methods were followed and supervised. It is how you show your food safety system is running day to day. A digital record that captures the same checks and sign-off does the same job.

What is the SFBB 4-weekly review?

Every four weeks, the SFBB diary asks you to walk round and watch whether safe methods are followed, and to look back over the last four weeks of entries. Note any serious problem, or anything that went wrong three times or more, and what you did. It also asks whether allergen information, suppliers, cleaning schedule, training and probe checks are up to date. Complete it even if nothing went wrong.