Excel · Free · English
HACCP checklist for restaurants: complete Excel template
HACCP is required by law across the EU (Regulation (EC) 852/2004), and your national food safety authority inspects it. Without records, a routine visit turns into a problem.
In practice it is simple: know the critical points in your operation, measure temperatures, record what you do, and keep the records.
What is inside
- An introduction sheet in plain language, no jargon
- 14 critical points mapped (goods-in, freezing, cooking, cooling, hygiene) with realistic limits
- Daily equipment temperature log
- A goods-in sheet with a HACCP checklist (temperature, packaging, dates, batch)
- Cleaning, pest control and staff training logs
- Traceability: where ingredients came from and where they went
- Compliant/non-compliant columns, corrective actions and who was responsible
Benefits
- No time lost building records from scratch — the structure is already there
- Paperwork ready when an inspector turns up
- Evidence that you follow correct procedures if there is ever an incident
- Spot patterns (e.g. evening cooking always at the limit) and adjust the operation
