SFBB Diary & Records

SFBB Opening Checks: The Morning Routine That Protects Your Rating

Quick answer

Opening checks are the first line of defence in your food safety system. Before any food is prepared or served, you need to confirm that equipment is working, the premises are clean, and staff are fit to handle food. The SFBB pack includes a dedicated opening checks section in the diary, and EHO inspectors pay close attention to whether these checks are done consistently. A business that can demonstrate a thorough opening routine every morning scores well under "confidence in management". These checks take less than 10 minutes but can prevent problems that would otherwise go unnoticed until an inspector arrives or a customer falls ill.

Opening checks should cover fridge/freezer temperatures, premises condition, and staff fitness before any food preparation begins
A fridge reading outside 0C to 5C at opening requires immediate corrective action, not a wait-and-see approach
Staff must confirm they are free from symptoms of illness before handling food, and any issues must be recorded

Key takeaways

Opening checks should cover fridge/freezer temperatures, premises condition, and staff fitness before any food preparation begins

A fridge reading outside 0C to 5C at opening requires immediate corrective action, not a wait-and-see approach

Staff must confirm they are free from symptoms of illness before handling food, and any issues must be recorded

Consistent opening checks are one of the easiest ways to score well under "confidence in management"

Temperature Checks at Opening

The first task every morning is checking fridge and freezer temperatures. Every refrigeration unit in your kitchen should be checked and the reading recorded in your diary. Fridges must be between 0C and 5C, and freezers at minus 18C or below. Use a calibrated thermometer rather than relying on the built-in dial, which can be inaccurate. If any unit is outside the safe range, check whether the door was left ajar overnight, whether the unit is overloaded, or whether there is a mechanical fault. Move high-risk food to a working unit immediately and note the corrective action in your diary. Do not assume a slightly warm fridge will sort itself out during the day. Temperature abuse overnight can render food unsafe even if the fridge returns to the correct range later.

SFBB Diary & Records

The diary, filled in at the time

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Premises and Equipment Walk-Through

After temperatures, do a quick walk-through of the kitchen and any food storage areas. Look for signs of pest activity: droppings, gnaw marks, grease trails, or dead insects. Check that overnight cleaning has been completed properly - worktops should be clean and sanitised, floors free from food debris, and bins emptied or at least not overflowing. Inspect handwash basins to ensure they have hot water, soap, and paper towels. Check that food contact surfaces are clean and that any food left out overnight (which should be none in most businesses) is identified and dealt with. This walk-through does not need to take long, but it needs to happen before food preparation begins. If you find a problem, fix it before opening and record it.

Staff Fitness to Work

The SFBB pack requires that staff report any symptoms of illness before they start work. At opening, the person in charge should confirm that no one on shift has diarrhoea, vomiting, or infected skin lesions. Under the Food Safety (General Food Hygiene) Regulations, anyone suffering from or carrying a disease likely to be transmitted through food must not handle food. This includes for 48 hours after the last episode of vomiting or diarrhoea. Staff should also confirm they have no uncovered cuts or wounds on their hands. The opening check is the moment to catch this - once service starts, it is much harder to remove someone from food handling duties. Record any fitness issues and the action taken. If a member of staff is sent home, note it in the diary.

What to do next

Create a laminated opening checklist

Pin a one-page checklist near the kitchen entrance listing every opening check. Staff tick each item and sign the diary once complete. This prevents items being forgotten during busy mornings.

Set a non-negotiable rule: no food prep until checks are done

Make it clear that opening checks must be completed and signed off before any food handling starts. This establishes the routine as part of the business culture rather than an afterthought.

Common mistakes to avoid

Mistake

Skipping opening checks on quiet days or when short-staffed

Instead

Opening checks must happen every day you trade, regardless of how busy you are. Inspections are unannounced and gaps in records cannot be explained away.

Mistake

Only checking the main kitchen fridge and ignoring other units

Instead

Every fridge, freezer, and cold display unit must be checked and recorded individually. A bar fridge or prep fridge that fails overnight is just as much of a risk.

Frequently asked questions

What time should opening checks be done?

Opening checks should be completed before any food preparation or service begins. For most businesses this means first thing when the kitchen opens. If you operate split shifts, checks should be done at the start of each shift where food is handled.

Who should do the opening checks?

The person responsible for food safety on that shift, typically the manager, head chef, or designated supervisor. Any trained member of staff can do them, but someone must be accountable for ensuring they are completed and signed.

What if a fridge is slightly above 5C at opening?

Investigate immediately. Check whether the door was left open, the unit is overstocked, or there is a fault. Move high-risk food to a safe unit. If the temperature is between 5C and 8C and you can identify and fix the cause, monitor the unit over the next hour. If it does not return to below 5C, arrange a repair. Record everything in the diary.

SFBB Diary & Records