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HACCP Opening & Closing Checks Form

A HACCP checklist template — opening and closing food safety checks, recorded daily as your due-diligence proof.

Description

Your food safety management system lives or dies on the daily checks, and this form turns them into a two-minute routine with a record to show for it. It walks the team through the opening checks that get you trading safely and the closing checks that leave everything clean, cold and secure — the backbone of a Safer Food, Better Business style system. The checklists cover the things that actually cause problems: fridges at temperature, a working sanitised probe, stock in date and rotated, gas and equipment safe at open; food cooled and stored, surfaces sanitised, waste gone and gas off at close. Recording them daily is your due-diligence defence — proof you run a safe operation, not just a claim. Use it at the start and end of every trading day. Free, brandable, and the simple habit that underpins a strong hygiene rating.

Form fields

Everything the HACCP Opening & Closing Checks Form above collects — 6 fields, so you can see exactly what it captures before you make it your own.

HACCP Opening & Closing Checks

  • Date

    Date Icon
    Date

  • Opening checks completed

    Multi-Select Icon
    Multi-Select

  • All opening checks passed?

    Yes/No Icon
    Yes/No

  • Closing checks completed

    Multi-Select Icon
    Multi-Select

  • Any issues & actions taken

    Long Answer Icon
    Long Answer

  • Checked by

    Short Answer Icon
    Short Answer
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Template FAQs

Common questions about the HACCP Opening & Closing Checks Form — what it captures, when to use it, and how to make it your own.

What are opening and closing checks?

The daily food safety checks that get you trading safely and leave everything clean and secure — the core of a Safer Food, Better Business style system.

Why record them?

Because they’re your due-diligence evidence. A daily record proves you manage food safety properly, which is exactly what an EHO wants to see.

What's covered at opening?

Fridge and freezer temperatures, a working sanitised probe, hand-wash facilities, clean surfaces, no pest signs, in-date rotated stock and safe gas and equipment.

What's covered at closing?

Hot food cooled and stored, fridges at temperature, surfaces sanitised, waste removed, gas off at the bottle and the site left secure.

What if a check fails?

You record the issue and the action taken — showing you spotted and dealt with it is the whole point of due diligence.

Is the template free?

Yes — free with a Fun Forms account and fully brandable.

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