Many chefs think a quick glance around the kitchen is enough before service starts. That's a dangerous gamble. One failed cooler, one batch of spoiled fish, or one missed temperature log can shut you down faster than a bad review.
The basics: check temperatures
Start with your cold rooms and freezers every single time. These are your lifelines. If something's gone wrong here overnight, your entire stock could be ruined.
? Example morning check:
- Cold room 1: 2°C ✓
- Cold room 2: 1°C ✓
- Freezer: -18°C ✓
- Salad bar cooling: 4°C ✓
Write down these temperatures. During food safety inspections, you'll need proof you do this daily.
Check stock for expiration dates
Walk through your cooler and examine expiration dates on everything. Focus on items expiring today or tomorrow. Plan it out: what gets used today? What needs tossing?
- Meat and fish: Smell it. Look good?
- Dairy: Check dates, even on opened products
- Vegetables: Wilted leaves? Brown spots?
- Yesterday's leftovers: Still safe? Or time to toss?
⚠️ Watch out:
Unsure? Toss it. One sick customer costs way more than a kilo of questionable meat.
Check equipment and workstations
Your kitchen equipment needs to be spotless and functional before you begin. Inspect your main appliances:
- Grill/stove: Everything firing up correctly? Clean?
- Fryer: Oil still fresh? Right temperature?
- Dishwasher: Detergent and salt stocked?
- Cutting boards: Clean and undamaged?
- Knives: Sharp and sanitized?
? Practical tip:
Create a checklist and post it. You won't forget anything and can tick off what you've inspected.
Personal hygiene and work clothing
You and your crew must be ready for safe food handling:
- Hand washing: At least 20 seconds with soap
- Clean uniforms: Fresh apron, chef's hat, closed shoes
- Jewelry removal: Rings, bracelets, watches off
- Hair covered: Chef's hat or hairnet required
- Wound coverage: Bandage plus glove over top
Update HACCP records
Everything you inspect must be documented. Not for fun, but because you'll need proof during inspections.
? What to record:
- Cooler/freezer temperatures
- Food discarded (and why)
- Cleaning tasks completed
- Issues identified
After managing kitchen operations for nearly a decade, I've learned that digital systems save precious time here. Quick phone entries mean nothing gets lost or forgotten.
Make a plan for the day
Once everything's safe and clean, map out your day:
- Priority usage: Products expiring soon
- Daily specials: Based on current inventory
- Mise en place: What needs prepping?
- Expected deliveries: What's arriving today?
⚠️ Watch out:
A thorough morning check prevents service disasters. Spend 15 extra minutes now rather than scrambling during lunch rush.
How do you do a complete morning check? (step by step)
Check all temperatures
Measure and record the temperature of all cold rooms, freezers and warming equipment. Everything below 7°C for cooling, below -15°C for freezers. Record the numbers in your logbook or app.
Check all stock
Walk through your cooler and check expiration dates of meat, fish, dairy and vegetables. Smell, look and feel. In doubt? Throw it away. Make a list of what needs to be used today.
Test your equipment
Check if stove, grill, fryer and dishwasher work properly. Check that cutting boards are clean and knives are sharp. Fix problems now, not during service.
Record everything
Note all temperatures, food thrown away and problems identified. You need to be able to show this during a food safety inspection. Digital recording is faster than paper.
✨ Pro tip
Always inspect your walk-in cooler within the first 5 minutes of arriving. If there's a temperature problem, you need those extra minutes to salvage inventory and call for repairs before service starts.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
What if my cooler is too warm?
Can my staff handle this morning check?
What do I do with products expiring today?
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.
kennisbank.more_in_category
Related questions
Explore more topics
HACCP-compliant in minutes, not hours
KitchenNmbrs has a complete HACCP module: temperature logging, cleaning schedules, receiving controls, and corrective actions. Everything digital, everything traceable. Try it free for 14 days.
Start free trial →