Restaurants · Food Safety · Intermediate
Monitor each critical control point during service. Record temperatures with a calibrated probe thermometer. Take corrective action immediately when a CCP is out of range.
A daily monitoring checklist for UK restaurants implementing HACCP-based food safety management as required by EU Regulation 852/2004 (retained in UK law). Aligned with FSA Safer Food Better Business documentation, covering receiving, storage, cooking to safe core temperatures, hot and cold holding, cooling, reheating, and staff hygiene checks.
Completing this checklist daily provides the evidence your Environmental Health Officer needs during inspections. It supports your Food Hygiene Rating and demonstrates the due diligence defence under the Food Safety Act 1990.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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