Opening & closing checklist

The SFBB-style daily checks: confirm the kitchen is safe to open before service, and safe to leave at close. One sheet covers a full week — tick, initial, and record anything that went wrong.

Daily Opening & Closing Checks — tick and initial each day

Business: Week beginning:

Check	Mon	Tue	Wed	Thu	Fri	Sat	Sun
Opening checks
Fridges/freezers working and in range (log temps)
Food in date and covered; stock rotated
Staff fit for work, clean aprons, hands washed
Surfaces, boards and probes clean and sanitised
Hand-wash basin stocked (soap, towels, hot water)
No pest signs (droppings, gnawing, flies)
Closing checks
Food covered, labelled and put away chilled
Waste removed; bins clean and closed
Surfaces and equipment cleaned down
Fridges/freezers closed and in range (log temps)
No food left out overnight
Cleaning tasks for the day completed
Initials (opening / closing)

Problems and what you did about them (date · problem · action): ________________________________________________

How to use this checklist

Opening checks happen before the first order; closing checks before the lights go off.
Anything ticked "no" needs a note in the problems line — that record is what EHOs respect.
The initials row matters: named checks are credible checks.

This is the heart of the SFBB diary — see our guide to running it digitally or the digital diary feature.

See it working before you sign up

Walk through a sample store with realistic demo data — no login required — or start a 1-month free trial and set up your first site with Localyn.

View the demo Start free trial All features