Opening & Closing Checks

Why you need it

Problems are easier to fix before service than during it. Daily opening and closing checks are a core part of Safer Food, Better Business and help you show that your safe methods are followed every day.

A weekly sheet also makes gaps easy to spot when a manager reviews it.

What it’s for

A week of daily checks on one sheet, from chillers, cooking equipment and staff fitness at opening to food storage, cleaning, waste and records at closing. Each check is marked OK, X or N/A, with space to record problems and corrective actions.

How to use it

1. Keep the sheet where every opener and closer passes, such as the office door or beside the pass.
2. Mark every check on each day you open, and add opening and closing initials.
3. For any X, write the problem, what you did and the recheck in the space below the grid.
4. Hand over anything unresolved to the next shift so it is not lost overnight.
5. Have a manager review and sign it each week, then keep it with your food safety records.