HACCP Kitchen Checklist – Daily Verification Steps

This checklist covers the 7 critical control points that every HACCP‑compliant kitchen must verify before, during, and after service.

✅ Pre‑Service (Start of Shift)

• Refrigerator & freezer temperatures recorded (below 5°C / -18°C).
• Receiving area clean and temperature logs checked for incoming goods.
• Colour‑coded knives and cutting boards verified for correct placement.
• Handwash stations stocked with soap, paper towels, and sanitizer.
• No expired or damaged products in storage.

✅ During Service

• Hot food held at ≥60°C; cold food held at ≤5°C (check every 2 hours).
• Reheating reaches 75°C (checked with a probe thermometer).
• Colour‑coded tools remain in their designated stations.
• No cross‑contamination observed (e.g., raw meat next to ready‑to‑eat).
• Bins emptied regularly; waste segregation maintained.

✅ Post‑Service (End of Shift)

• Leftovers cooled from 60°C to 21°C within 2 hours, then to 5°C within 4 hours.
• All surfaces and equipment sanitised.
• Waste logs updated; bins cleaned.
• Temperature logs signed off.
• Any deviations recorded and corrective actions noted.

About the Author

Nigel Thomas is a hospitality executive and corporate trainer with 30+ years of experience across luxury hotels, resorts, and cruise lines.