Afternoon downtime between lunch and dinner service offers the ideal window for thorough HACCP documentation. You've got the mental space for detailed temperature readings and inventory assessments. No rushing, no interruptions from orders.
Why afternoon checks are essential
The afternoon lull gives you breathing room. Lunch tickets have stopped firing, dinner prep hasn't ramped up yet. Perfect timing for the thorough checks that get rushed during service.
? Example afternoon check:
3:00 PM - 4:00 PM, between lunch and dinner:
- All cooling temperatures: 5 minutes
- Check expiration dates: 10 minutes
- Clean equipment: 15 minutes
- Update administration: 10 minutes
Total time: 40 minutes for complete check
Approach temperature checks systematically
Start with temperatures every time. Cooling and freezing are your critical control points that need daily documentation.
- Refrigerators: Between 0°C and 4°C
- Freezers: Below -18°C
- Warming equipment: Above 60°C
- Wash basins: Minimum 82°C
⚠️ Heads up:
Always measure in multiple spots in your cooling. The thermometer on the outside can show different readings than the actual temperature inside.
Check inventory and expiration dates
Quiet moments let you properly go through your inventory. Work systematically through all products for expiration and quality issues.
? Example inventory check:
Systematically through all cooling spaces:
- Meat and fish: check date and smell
- Dairy: best-by date
- Vegetables: quality and freshness
- Sauces: use opened packages first
FIFO rule: First In, First Out
Document cleaning and maintenance
Record which equipment's been cleaned and by whom. This keeps you HACCP compliant and helps plan major maintenance work. A pattern we see repeatedly in restaurant financials is equipment failures that could've been prevented with proper documentation.
- Slicers: daily cleaning
- Mixers and blenders: thorough cleaning after use
- Ovens: weekly deep cleaning
- Hoods: monthly filter check
Digital registration vs. paper
Paper lists disappear and you can't search through them easily. Digital registration makes everything clearer and faster to access.
? Digital benefits:
- No lost forms
- Quick search when needed
- Automatic reminders
- Overview of trends and patterns
⚠️ Heads up:
An app doesn't register automatically. You still need to measure temperatures and enter them. The system just helps organize and store the data.
Planning and developing routine
Make afternoon checks a fixed routine. Same time, same order, same person responsible.
- Monday: Extra focus on weekend deliveries
- Tuesday-Thursday: Standard checks
- Friday: Prepare for weekend, extra inventory check
- Weekend: Limited checks during busy times
Related articles
How do you perform systematic afternoon checks?
Start with temperature readings
Measure all cooling and freezing temperatures with a separate thermometer. Note any deviations immediately and take action if temperatures are out of range.
Check all expiration dates
Systematically go through all cooling spaces and check each product for date and quality. Remove products that are approaching their date or losing quality.
Document cleaning and findings
Record which equipment has been cleaned, by whom and when. Note any deviations and actions taken for complete traceability.
✨ Pro tip
Document equipment serial numbers and last deep-clean dates during your 3-4 PM checks. Takes an extra 5 minutes but saves hours during health inspections and warranty claims.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How often should I measure temperatures in the afternoon?
What do I do if a refrigerator is too warm?
Do I have to document everything on paper?
How much time does a complete afternoon check take?
Who is allowed to perform these checks?
What if I forget to check?
Should I document equipment maintenance issues during afternoon checks?
Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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