Free checklist
Hygiene checklist for your store
For the daily round of chillers, fresh food and toilets. With the limits included, so nobody has to guess.
Hygiene and food safety
11 questions in 3 sections. For stores with fresh food or a kitchen: temperatures, labels and cleaning.
Temperatures
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Cold room temperature Measurement, between 0 and 4 °C Not OK: call the engineer for the cold room, todayCritical
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Freezer temperature Measurement, between -25 and -18 °C Not OK: call the engineer for the freezer, todayCritical
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Hot holding above 60 °C Measurement, between 60 and 95 °C Not OK: have the hot holding unit checked, todayCritical
Storage and labels
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Raw and cooked food stored separately Not OK: rearrange storage, todayCritical
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Everything labelled with product and date Not OK: add the missing labels, today
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Allergen information available to customers Not OK: update and display the allergen list, within 2 days
Cleaning and staff
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Hand-washing station with soap and paper Not OK: restock the hand-washing station, todayCritical
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Cleaning schedule filled in and signed off Check the last seven days. Not OK: follow up on the cleaning schedule, within a day
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No signs of pests Not OK: contact pest control, within a dayCritical
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Work clothes clean, hair covered Not OK: remind staff of the workwear rules, within 7 days
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Grease filters and extractor hood clean Not OK: clean the grease filters, within 7 days
This list is built into Stipt. Start with it in a few taps and adapt it to your store.
Use this checklist for freeRecord what you check
With food safety, it is not enough to check: you need to be able to show it too. With Stipt every inspection is stored with the date, who did it, the measured temperatures and the photos. During an official inspection you show the checks from recent weeks, from the Basic plan also as a PDF, instead of a folder of loose sheets.
Stipt does not replace your food safety management system or your sector guide: those decide what you have to check. Stipt helps you do those checks the same way every time, and follow up on whatever wasn't in order.
Tips for a hygiene round that works
- Read the thermometer inside the fridge, not the display on the outside.
- Spot-check use-by dates, including at the back of the shelf.
- Do the round at a fixed time, so it becomes a habit.
- Set a deadline of zero days for anything urgent: out-of-date products come off sale today.
Frequently asked
How often should I measure the temperature?
Your sector guide or food safety management system tells you. In Stipt you choose how often each checklist is due, up to every day, and you get a reminder when it has been missed.
Can I keep the reports as proof?
Yes. Every completed inspection is kept, with the answers, measurements, photos and who did it. From the Basic plan you can download them as PDFs.