P5 — Compliance pillar
Free tool · P5 compliance

Daily food safety / HACCP checklist (FSSAI-aligned)

60+ daily food safety tasks across 8 shift phases — opening, receiving, storage, prep, cooking, service, cleaning, closing. Each critical control point is flagged (CCP-1 cold chain, CCP-2 sanitation, CCP-3 cook / hot hold), the FSSAI Schedule 4 Part II reference is inline, and any task with a temperature, time, or measurable value gets an in-line log field so the daily food safety log book writes itself. If a logged value falls outside the safe range — walk-in showing 8°C, hot hold dropping to 55°C — the row redlines with an inline "corrective action" prompt. Print the day as an A4 log, or export the audit row to CSV for the FSSAI inspection folder. State persists per outlet + date + shift in your browser. No signup.

Today's food safety log

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0 / 62 done· Day shift · 12 May 2026
0 / 19 CCPs in rangeSaved locally as fssai:default:2026-05-12:Day
  • CCP-1Schedule 4 Part II §9≤5°C
    Walk-in cooler temperature ≤5°C
    °C
  • CCP-1Schedule 4 Part II §9≤-18°C
    Freezer temperature ≤-18°C
    °C
  • Schedule 4 Part II §3
    Staff handwash + clean uniform + hair restraints + no jewellery
  • Gas line + LPG bank leak check (soap-water test on joints)
  • Schedule 4 Part II §4TDS ppm
    RO water flow + TDS reading (potable water for cooking + ice)
  • CCP-2Schedule 4 Part II §11ppm
    Surface sanitiser strength — 200ppm chlorine on prep surfaces
  • Schedule 4 Part II §15
    Pest control bait / glue trap inspection (sign log)
  • Ice machine cleanliness + scoop stored outside bin
  • First-aid kit stocked + fire extinguisher seal intact (monthly tag current)
  • 0°C ±1
    Probe thermometer calibration — ice slurry test reads 0°C ±1°C
    °C
  • CCP-1Schedule 4 Part II §6≤5°C
    Chilled goods at ≤5°C on arrival (probe inside crate)
    °C
  • CCP-1≤-15°C
    Frozen goods at ≤-15°C on arrival (no soft-bag thaw signs)
    °C
  • Schedule 4 Part II §6FSSAI #
    Supplier FSSAI licence number recorded on invoice / GRN
  • Schedule 4 Part II §6
    Raw chicken / seafood physically separated from RTE goods on receiving dock
  • Use-by / expiry dates checked — reject anything within 25% of shelf life remaining for chilled
  • Packaging integrity — no tears, no rust on tins, no swollen pouches, no broken seals
  • Weighing scale calibration check with known weight (1kg test)
  • Schedule 4 Part II §9
    FIFO labelling check — every chilled / frozen item has prep-date or open-date sticker
  • Schedule 4 Part II §6
    Raw stored BELOW cooked / RTE in every fridge (no drip-down risk)
  • ≤25°C
    Dry store temperature ≤25°C and humidity check (no caking on flour / sugar)
    °C
  • Fridge stack height — no items pressed against cooling vent, airflow clear
  • Schedule 4 Part II §9
    No food items stored on floor — minimum 6 inches off ground on every rack
  • Allergen-segregated containers labelled (nuts / dairy / gluten / shellfish kept apart)
  • Schedule 4 Part II §15
    Chemicals (sanitiser, detergent, pest bait) stored in dedicated cabinet AWAY from food
  • Today's thawing batch is in dedicated lowest-shelf tray with drip catch + date label
  • Schedule 4 Part II §11
    Cutting boards colour-coded — red raw / green veg / blue seafood / yellow poultry
  • CCP-1
    Thaw chicken / seafood in fridge or running ≤21°C water — NEVER at room temperature
  • CCP-2Schedule 4 Part II §11
    Prep surface sanitised between tasks (raw → cooked changeover, allergen → non-allergen)
  • CCP-2Schedule 4 Part II §11
    Used chopping board washed + sanitised (200ppm) before next protein
  • Gloves changed task-to-task and after any contact with face / phone / bin
  • HH:MM
    Every prep batch labelled with date + time + initial of prep cook
  • Allergen cross-contam re-check on shared prep stations (peanut → other dishes risk)
  • Schedule 4 Part II §11
    Fresh herbs + leafy greens washed in potable water followed by 50ppm chlorine dip + rinse
  • Egg shells inspected — no cracked / blood-spot eggs into pooled batches
  • CCP-3Schedule 4 Part II §11≥74°C
    Internal temperature of poultry ≥74°C (probe thickest part, away from bone)
    °C
  • CCP-3≥71°C
    Minced meat / kebabs internal ≥71°C
    °C
  • CCP-3≥63°C
    Fish / seafood internal ≥63°C
    °C
  • CCP-3≥74°C
    Reheated food brought to ≥74°C within 2 hours (single reheat only)
    °C
  • ≤180°C
    Frying oil temperature ≤180°C (smoke point / polar compounds check)
    °C
  • HH:MM
    Batch cooking time-stamped on hotel pan label
  • CCP-1Schedule 4 Part II §11
    Two-stage rapid cooling — 60°C → 21°C within 2h, then 21°C → 5°C within next 4h
  • CCP-3Schedule 4 Part II §11≥60°C
    Hot holding ≥60°C — probe every 2h on every counter
    °C
  • CCP-1≤8°C
    Cold buffet ≤8°C — chafer ice topped up, salad bar probe every 2h
    °C
  • Dedicated serving spoon per dish (no shared utensil across dishes)
  • Gloves at every plate-up station, garnish handled with tongs only
  • Plate temperature check — hot dishes plated on warm plates only
  • Buffet / display labels carry allergen tags (contains: nuts / dairy / gluten / shellfish)
  • CCP-3HH:MM
    Time-stamp on every display batch — discard at +4h (room-temp items at +2h)
  • CCP-2Schedule 4 Part II §11ppm / %
    Sanitiser concentration verified — 200ppm chlorine on surfaces OR 70-90% IPA on equipment
  • CCP-2≥82°C
    Dish machine final rinse temperature ≥82°C (thermal sanitisation)
    °C
  • Grease trap inspected (weekly deep-clean rotation sheet ticked if due)
  • Exhaust hood filter degrease (weekly rotation — fire risk if skipped)
  • station
    Deep-clean rotation sheet updated (which station / oven / fridge today)
  • Schedule 4 Part II §11
    Mop + bucket dedicated to area — kitchen / FOH / toilet kept separate (colour-coded)
  • Bins emptied + liners replaced + bin lids closed (pest control)
  • All food items stored — nothing left on prep / pass at shift end
  • CCP-2
    All surfaces sanitised (200ppm), boards racked vertically to dry
  • Fridge + freezer doors closed and gasket-sealed (no propped doors)
  • Gas valves OFF at every burner + main isolator
  • Exhaust fans + hood lights off (after 10-min run-on to clear smoke)
  • Premises locked + alarm armed, back-of-house keys handed to closing supervisor
  • Schedule 4 Part II §16supervisor name
    Daily food safety log book signed off by closing supervisor

Why this checklist

Most kitchens already do half of this from memory — but "from memory" is exactly what an FSSAI inspector or a food-poisoning incident report cannot accept. The point of a daily food safety log is not paperwork for paperwork's sake; it's evidence. When a customer complaint lands, when an inspector walks in unannounced, when an aggregator dashboard pings a hygiene rating drop — the conversation starts and ends with whether you can produce a signed daily log going back at least 30 days. A kitchen that can pulls itself out of trouble in 10 minutes. A kitchen that can't spends weeks proving it isn't negligent.

The other thing this checklist does is force the temperature discipline that most accidents trace back to. Walk-in showing 8°C isn't a maintenance issue, it's a cold-chain breach — and everything inside has been in the danger zone for however many hours since the last log. Hot hold dropping to 55°C during a Sunday lunch rush isn't "the chafer ran out of fuel", it's a potential vibrio / staph aureus growth window. The log field next to each critical control point exists so that the moment a reading is off, the row redlines, the supervisor sees it before the next plate goes out, and the corrective action is recorded against the same row that flagged the breach. That is the entire HACCP control loop in one screen.

FSSAI Schedule 4 alignment

The statutory backbone is the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 — specifically Schedule 4 Part II, which lays out Good Manufacturing Practices and Good Hygienic Practices for catering establishments. Each section number cited inline on this checklist (§3 personal hygiene, §4 water supply, §6 raw material receipt, §9 storage, §11 food handling and processing, §15 pest control, §16 record-keeping) points to the part of Schedule 4 that the task discharges. Temperature thresholds (≤5°C chilled storage, ≥74°C poultry kill-step, ≥60°C hot holding, ≥82°C dish machine final rinse) are the standard industry values used in FSSAI's "Eat Right" toolkit and align with general HACCP / Codex Alimentarius guidance. We don't invent statutory citations beyond Schedule 4 Part II — if a row doesn't have a reference chip, it's operational best-practice rather than a specific regulatory clause.

Where this fits

  • Restaurant compliance checklist (India, 2026) — the annual compliance map this daily log slots into, covering FSSAI / GST / labour / fire / liquor in one sequenced view
  • FSSAI licence renewal guide — when the inspector arrives for a renewal audit, the 30-day log binder this tool prints is the single most important folder on your counter
  • Compliance calendar 2026 — the dated reminders for FSSAI renewals, food handler medicals, and the half-yearly hygiene audits this daily log feeds into
  • Attendance register / muster roll — pairs with the closing-supervisor sign-off field so the muster roll and the food safety log book name the same person on the same shift
  • P5 — Compliance pillar — every compliance article and tool we've published, sequenced from licence application through annual renewal