Work through each section during the shift, marking every item OK, Issue or N-A. Log temperatures and initials where relevant. When you are ready to file the record, choose which sections to include and print or save as a PDF.
Record each check as it happens rather than filling the sheet in from memory at the end of the shift. Real-time records stand up far better to environmental health scrutiny and actually catch problems while they can still be fixed.
Where a value field is provided, always log the actual reading from a calibrated probe or thermometer, not an estimate. A logged figure outside the stated range should be marked Issue with the corrective action noted.
An Issue is not a failure of the checklist, it is the checklist working. What matters is that the corrective action taken is recorded clearly and, where relevant, followed up on the next shift.
Select the sections relevant to the shift being recorded before printing. Opening-only shifts, for example, may not need the Closing Checks section included. Keep printed or saved PDF records for the period required by your local authority.
This checklist is a template to support your food safety management system. JWBIZ Ltd accepts no liability for food safety outcomes arising from its use; always follow your official HACCP plan and local environmental health guidance.