Kitchen Hygiene Checklist & Temperature Log (Word)
Two printable sheets for the kitchen wall. The hygiene checklist lists the daily opening, service and closing checks a well-run kitchen does, with a tick box for every day of the week, plus weekly and monthly checks and a corrective-action box. The temperature log records fridge, freezer, cooking and hot-holding temperatures twice a day for a month. Both follow common good hygiene practices that FSSAI expects from food businesses, written in plain English.
Free · no sign-up · opens in Microsoft Word, Google Docs, LibreOffice and WPS Office. Files contain no macros.
Preview
Real view of the file with its sample data (yellow cells are where you type).
[Restaurant Name]
[Address] · Phone [ ] · FSSAI licence / registration no. [ ]
KITCHEN HYGIENE CHECKLIST
| Week from | [DD-MM-YYYY] | To | [DD-MM-YYYY] |
| Food safety supervisor | [Name] | Manager | [Name] |
Tick ✓ when done, ✗ when not done and write what was done about it in the corrective action table. The shift supervisor initials each day.
1. Before opening
| Check | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
| Staff in clean uniform or apron, hair covered, nails short, no rings or watches on hands | |||||||
| Nobody on duty with fever, diarrhoea, vomiting, jaundice or an open wound (cuts covered with a waterproof dressing) | |||||||
| Hand-wash basin has running water, soap and paper towels or a clean cloth | |||||||
| Floors, platforms and drains clean and dry; no insects, rodents or droppings seen | |||||||
| Fridge and freezer temperatures read and written on the temperature log | |||||||
| Drinking-water filter working; ice made only from potable water |
2. Receiving and storage
| Check | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
| Supplies from known suppliers; packets intact, within use-by date, chilled items still cold | |||||||
| Raw meat and fish stored below and apart from cooked and ready-to-eat food | |||||||
| Veg and non-veg kept apart, with separate chopping boards and knives | |||||||
| Containers covered and labelled with item and date; first in, first out | |||||||
| Dry store on racks off the floor, dry and ventilated | |||||||
| Expired or spoiled stock removed and written in the wastage register |
3. During service
| Check | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
| Hands washed before handling food and after raw meat, toilet, waste, phone or cash | |||||||
| Meat, poultry and eggs cooked through (about 75 °C in the centre) | |||||||
| Hot food held above 60 °C; cold food at 5 °C or below; nothing left out over 2 hours | |||||||
| Fruit and vegetables washed in potable water before cutting | |||||||
| Frying oil changed before it turns dark, foams or smokes (FSSAI limit: total polar compounds 25%) | |||||||
| Tasting only with a clean spoon; no eating, smoking, spitting or chewing in the kitchen |
4. Closing
| Check | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
| Leftovers cooled quickly, covered, labelled and refrigerated, or thrown away | |||||||
| Utensils, boards and equipment washed, sanitised and dried | |||||||
| Platforms, burners, tandoor area and floors cleaned; drains cleared | |||||||
| Waste separated (wet and dry), bins emptied and closed, bin area clean | |||||||
| Fridge and freezer temperatures read again and written | |||||||
| Gas valves off; doors closed and windows screened against pests |
| Supervisor initials | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
5. Weekly and monthly checks
| Check | How often | Date done | By | Remarks |
| Deep clean of walls, ceiling, exhaust hood and filters | Weekly | |||
| Fridges and freezers defrosted and deep cleaned | Weekly | |||
| Grease trap cleaned | Weekly | |||
| Pest control by an approved agency, report filed | Monthly or as per contract | |||
| Water tanks cleaned | As planned (e.g. every 6 months) | |||
| Drinking water tested at a recognised lab | As your licence requires |
6. Corrective action
| Date | What was wrong | Action taken | By |
Checked by (manager): ____________________ Date: ____________
…
[Restaurant Name]
FSSAI licence / registration no. [ ]
TEMPERATURE LOG
| Month | [Month YYYY] | Fridge 1 | [e.g. Dairy chiller] |
| Fridge 2 | [e.g. Veg chiller] | Freezer | [e.g. Meat freezer] |
Targets: fridges 5 °C or below · freezer −18 °C or below · hot holding above 60 °C · meat and poultry cooked to about 75 °C in the centre. Write the reading (for example 3 °C), not a tick. AM = at opening, PM = before closing.
| Day | Fridge 1 AM | Fridge 1 PM | Fridge 2 AM | Fridge 2 PM | Freezer AM | Freezer PM | Hot holding °C | Cooked item and core °C | Initials |
| 1 | |||||||||
| 2 | |||||||||
| 3 | |||||||||
| 4 | |||||||||
| 5 | |||||||||
| 6 |
If a fridge reads above 5 °C twice in a row or the freezer above −15 °C: move the food to another unit, check the door seal and thermostat, call for service, decide whether any food must be thrown away, and write it in the corrective action table of the hygiene checklist.
Checked by (manager): ____________________ Date: ____________
A working log based on common FSSAI good hygiene practices; not an official FSSAI form.
…
What's inside
- Daily checklist with Monday to Sunday columns: personal hygiene, raw material receiving, storage, cooking, service and closing clean-down
- Weekly and monthly checks: deep cleaning, pest control visits, exhaust and grease trap, water tank, medical fitness of food handlers, trained supervisor, licence display
- Corrective action table: what was wrong, what was done, by whom
- Temperature log for up to four fridges or freezers, cooking core temperature and hot holding, morning and evening, for 31 days
- Target temperatures printed on the sheet: chilled at 5 °C or below, frozen at −18 °C or below, cooked to 75 °C in the centre, hot food held above 60 °C
How to use it
- Download both files and open them in Word, Google Docs or LibreOffice.
- Type your restaurant name and FSSAI licence or registration number at the top. Remove any check that does not apply to your kitchen and add your own.
- Print one checklist per week and one temperature log per month. Pin them near the kitchen entry and the fridges.
- The shift supervisor ticks each check at the time it is done and initials the day. A cross means "not done": write what was done about it in the corrective action table.
- Read fridge and freezer thermometers at opening and before closing and write the temperature, not just a tick.
- File the completed sheets month by month; they show a food safety officer or a customer that hygiene is checked every day.
Tips
- Put a probe thermometer in the kitchen and a simple dial thermometer inside every fridge; you cannot log what you cannot measure.
- Train new staff on the checklist in their first week; it doubles as a hygiene induction.
- This is a working checklist, not an official FSSAI form. Your licence conditions and the latest FSSAI rules decide what you must do and record.
Questions and answers
Is this an official FSSAI format?
No. It brings together common points from FSSAI's good hygiene and sanitary practices for food businesses (Schedule 4) in a form a busy kitchen can use. Check your licence conditions and the FSSAI website for what applies to you.
What temperatures should fridges and freezers show?
The usual targets are 5 °C or below for chilled food and −18 °C or below for frozen food. Hot food kept for service should stay above 60 °C, and meat and poultry should reach about 75 °C in the centre when cooked.
How long should we keep these records?
Keep them at least as long as your food safety officer, auditor or brand standards ask; many kitchens keep a full year.
Can I use it for a cloud kitchen or canteen?
Yes. The checks are the same; delete the dine-in service lines if you only deliver.