# Daily food safety & HACCP

Connect your food safety plan to temperature records, cleaning checks, allergen controls and corrective actions.

Source review: 2026-10-27

Operational starters in English. References identify their own jurisdiction. Select the rules that apply to your site, adapt the documents, and obtain competent approval before use.

## Start with the process, then choose the record

Map how food arrives, is stored, prepared and served at this site. Identify the approved procedure behind each check before choosing a template. FSA guidance describes HACCP-based procedures and keeping documents and records current. A generic log cannot establish the hazards, controls or critical limits for your menu.

## Define what a useful observation contains

Give each check an identifiable subject: a fridge, food batch, preparation area or changeover. Add the actual event time, operator, method and instrument where relevant. Enter the site-approved criterion with its procedure version. An empty record means information is missing; a later satisfactory reading does not reconstruct an earlier observation.

## Make exceptions part of the daily routine

Agree who receives a deviation and who may decide what happens to affected food. Record the immediate response, product identity and authorised decision separately from a later recheck. For cleaning, specify the approved method and product instructions. For allergens, connect recipe and supplier changes to the information used by staff.

## Review the routine when the kitchen changes

At handover, review outstanding checks and unresolved actions. Revisit the procedure when equipment, products, recipes or working methods change. A useful management review asks whether the checks were appropriate and whether follow-up worked, rather than counting completed forms. Use the linked traceability guide for records connecting ingredients to outgoing food.

## Choose the food framework for the location

For France and other EU sites, start with the relevant EU hygiene framework and national requirements. For UK sites, check the national food scheme. In the US, identify the code adopted by the local authority rather than assuming the FDA model applies unchanged. Dubai Municipality references concern Dubai. In Australia, check the activity and business category relevant to Standard 3.2.2A with the state or territory regulator. The linked sources support that applicability review; the shared templates do not replace it.

## SOP starter: Daily food safety checks and exception handover

Status: DRAFT — complete site-specific details and obtain approval before use.

Site: __________
Owner: __________
Version: __________
Approved by / date: __________
Next review / trigger: __________

### Preparation

- Identify the site, process scope, approved food safety plan and procedure version.

- Set each subject, method, approved limit, check timing, responsible role and escalation contact.

- Confirm staff can locate the cleaning instructions and allergen information relevant to the task.

### Procedure

1. Before service, complete the site-approved readiness checks and record actual observations.

2. At each approved checkpoint, record the food or equipment identity, event time, result, unit and operator.

3. When a result deviates or information is missing, follow the approved restriction and escalation procedure. Record the affected food and authorised decision.

4. Keep any recheck as a separate observation linked to the original result.

5. At handover, name the owner of each open issue and the next required check.

6. Have the responsible reviewer examine exceptions and record the review outcome.

### Records

- Completed monitoring and cleaning records

- Affected-product decisions and corrective-action references

- Handover and management review

### Review triggers

- Menu, ingredient or supplier change

- Equipment or process change

- Repeated deviation or incident

## Editable templates

- [HACCP monitoring form](https://kivloo.com/template-library/haccp-monitoring-form)

- [Fridge & freezer temperature log](https://kivloo.com/template-library/fridge-freezer-temperature-log)

- [Daily cleaning checklist](https://kivloo.com/template-library/daily-cleaning-checklist)

- [Allergen changeover checklist](https://kivloo.com/template-library/allergen-changeover-checklist)

- [Corrective action register](https://kivloo.com/template-library/corrective-action-register)

## Official references

- [French Ministry of Agriculture: food hygiene training](https://agriculture.gouv.fr/restauration-quelles-obligations-en-matiere-de-formation-a-lhygiene-des-aliments) — France; assess activity and training requirements; Official guidance

- [European Commission: food hygiene legislation](https://food.ec.europa.eu/food-safety/biological-safety/food-hygiene/legislation_en) — European Union; check national implementation and enforcement; Official guidance

- [Food Standards Agency: managing food safety](https://www.gov.uk/government/publications/managing-food-safety/managing-food-safety) — England, Wales and Northern Ireland; Official guidance

- [FSA: Safer food, better business](https://www.gov.uk/government/publications/safer-food-better-business-sfbb/safer-food-better-business-sfbb) — England and Wales; Official guidance

- [FDA: Food Code and adoption resources](https://www.fda.gov/food/retail-food-protection/fda-food-code) — United States; check the code adopted by the state or local authority; Model code

- [Dubai Municipality: food establishment requirements](https://www.dm.gov.ae/municipality-business/food-traders-establishments/) — Dubai; not a UAE-wide food code; Official guidance

- [FSANZ: Standard 3.2.2A food safety management tools](https://www.foodstandards.gov.au/business/food-safety/overview-food-safety-management-tools) — Australia; category and state/territory regulator checks needed; Official guidance

Canonical: https://kivloo.com/template-library/packs/daily-food-safety