A single contaminated cutting board shut down a popular bistro in Amsterdam for three weeks last year. The owner hadn't checked his daily food safety routine in months. Simple daily checks prevent disasters like this from happening to your kitchen.
The 5 critical daily checks
These checks take you 10 minutes a day, but prevent 99% of food safety problems:
- Cooling temperatures: All refrigerators and freezers
- Deliveries: Temperature and quality upon arrival
- Shelf life: Products expiring today or tomorrow
- Cross-contamination: Clean cutting boards and knives
- Hand washing: Soap, towels, and disinfectant available
💡 Example daily checklist:
- 08:00 - Cooling: 2°C, freezer: -18°C ✓
- 09:30 - Fish delivery: 1°C, fresh ✓
- 10:00 - Yogurt expires tomorrow → move to front ✓
- 11:00 - Red cutting board cleaned after beef ✓
- All day - Soap and towels refilled ✓
Temperatures: your most important check
80% of food poisoning comes from incorrect temperatures. So measure every morning:
- Refrigerators: 0-4°C (ideal 2°C)
- Freezers: -18°C or colder
- Warming equipment: above 60°C
Write down the temperatures. During a food safety inspection, this is the first thing they ask for.
⚠️ Watch out:
A refrigerator showing 7°C instead of 2°C can make bacteria grow 4 times faster. So check with a separate thermometer, not just the display.
Checking deliveries
Your supplier does their best, but mistakes happen. Check every delivery:
- Temperature: Chilled products cold, frozen solid
- Packaging: No tears, dents, or swelling
- Expiration date: Long enough for your planning
- Color and smell: Does it look normal?
💡 Example rejection:
Fish supplier brings salmon at 8°C (must be max 2°C):
- Refuse immediately and have it picked up
- Record temperature and reason
- Take a photo as proof
- Arrange new delivery
Better to refuse €200 of fish than face a €10,000 claim later.
Keep an eye on shelf life
Products that are about to expire aren't necessarily bad, but need extra attention:
- Expires today: Use immediately or throw away
- Expires tomorrow: Move to front of fridge, use first
- Expires in 2 days: Plan for tomorrow's menu
Make this a routine. A 5-minute walk through the fridge every morning prevents tons of waste.
Prevent cross-contamination
Raw meat, fish, and poultry can contain dangerous bacteria. From years of working in professional kitchens, I've seen how one mistake spreads contamination everywhere. Keep them separate:
- Separate cutting boards: Red for meat, blue for fish, white for vegetables
- Different knives: Clean after each product
- Work surface: Disinfect between different products
- Hands: Wash after handling each raw product
⚠️ Watch out:
One contaminated piece of chicken can contaminate your entire salad prep if you use the same knife. Even rinsing isn't enough - always wash thoroughly with soap first.
Digital vs. paper records
Many kitchens still use paper checklists on a clipboard. That works, but has drawbacks:
- Lists get lost or wet
- During inspections you have to search through stacks of paper
- No overview of trends or problems
- Forgetting to fill them in happens often
Digital registration with tools like KitchenNmbrs makes it easier to:
- Quickly enter temperatures from your phone
- Look up old records
- Set reminders
- Create reports for inspections
💡 Example time savings:
During food safety inspection, they ask: "Temperatures from last month?"
- With paper: 15 minutes searching through stacks
- With app: 30 seconds, right on screen
Inspector is satisfied faster = less stress for you.
What if something goes wrong?
Despite all checks, something can happen. What matters is how you respond:
- Cooling breaks down: Move products immediately, arrange repair
- Spoiled product discovered: Throw away everything it came in contact with
- Guest complaint: Take it seriously, investigate what happened
- Doubt about product: Better to throw it away than take the risk
Write down what happened and what you did. This shows you act responsibly.
Daily food safety checklist (step by step)
Measure all temperatures (5 minutes)
Walk past all refrigerators, freezers, and warming equipment. Write down the temperatures with time. Also check if doors close properly and ice isn't building up.
Check expiration dates (3 minutes)
Look at products expiring today or tomorrow. Move them to the front or plan them for today. Throw away products that are past their date immediately.
Check deliveries upon arrival (2 minutes per delivery)
Measure temperature of chilled products, check packaging for damage, and verify everything looks and smells normal. Refuse questionable items immediately.
Check cleaning and hygiene (2 minutes)
Verify there's enough soap, towels, and disinfectant. Check if cutting boards and knives are clean and if cross-contamination can be prevented.
Write down anything unusual (1 minute)
Record problems with time and what you did about them. This shows during inspections that you're alert and act responsibly.
✨ Pro tip
Check your thermometer calibration every 30 days by placing it in ice water - it should read exactly 0°C. A faulty thermometer gives you false confidence while bacteria multiply.
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 cooling temperatures?
At least once a day, preferably every morning at the same time. If you're unsure about the cooling, measure more often. Always record the temperature with date and time.
What if my refrigerator shows 5°C instead of 2°C?
Take action immediately: temporarily move products and arrange a repair. Check everything that was stored at the wrong temperature for quality. Throw away questionable items.
Do I need to check every delivery, even from regular suppliers?
Yes, even reliable suppliers make mistakes. A quick check of temperature and quality takes 2 minutes but can save you a lot of problems.
How long should I keep records?
At least 2 years for temperature records and HACCP documentation. Storing digitally is easier than paper stacks and you'll never lose them.
What happens during a food safety inspection without records?
You can receive a warning or fine. In serious cases your business can be temporarily closed. Records show you take your responsibility seriously.
Can I keep these checks digital?
Yes, apps make recording faster and looking up records easier. You're still responsible for entering the correct data daily.
Should I throw away products that smell slightly off but haven't expired yet?
Always trust your nose over expiration dates. Bacteria don't follow calendar schedules - if something smells wrong, toss it immediately.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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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