SFBB Sections & Safe Methods

SFBB Opening & Closing Checks: What to Check & How to Record

How to Complete SFBB Opening and Closing Checks That EHOs Actually Want to See

Opening and closing checks are one of the most practical elements of your SFBB system. They sit at the intersection of the safe methods and the diary, turning your documented food safety procedures into daily verified actions. The FSA designed these checks to ensure that your kitchen starts and ends each day in a safe condition, with temperatures verified, cleanliness confirmed, and any issues caught before they escalate. Yet many businesses treat them as a tick-box exercise rather than a genuine safety control. This guide explains what each check involves, what to write in your SFBB pack, and why EHOs place such emphasis on consistent daily records.

Key takeaways

Opening checks verify the kitchen is safe to operate before food preparation begins, with fridge temperatures, cleanliness, and handwashing facilities all confirmed.

Closing checks ensure the kitchen is left in a safe condition overnight, with all food stored correctly and cleaning completed.

Record actual temperature readings and specific findings rather than just ticking boxes - EHOs can tell the difference.

Zero gap days in your check records is the target - unexplained missing records damage your confidence in management score.

Every issue identified in a check must have a recorded corrective action showing what you did about it.

What Opening Checks Should Cover

Your SFBB opening checks are the first food safety activity of the day. They verify that your kitchen is safe to operate before any food preparation begins. At minimum, opening checks should cover fridge and freezer temperatures (recorded with readings, not just ticked), the condition of the kitchen (clean, no pest activity, no damage overnight), handwash basin stocked with soap, hot water, and paper towels, probe thermometer available and in working order, food deliveries received overnight checked for temperature and condition, use-by dates checked on stored food (remove anything past its date), and staff fitness to work (no signs of illness). Write in your SFBB safe method exactly what your opening check involves, who is responsible for it (typically the opening manager or first staff member), and where the results are recorded. The opening check should take 10 to 15 minutes and be completed before food preparation starts. Each item should be checked and recorded individually, not just signed off as "all OK." EHOs look for specific temperature readings and notes on any issues found and actions taken.

What Closing Checks Should Cover

Closing checks verify that the kitchen is left in a safe condition for the night and ready for the next day. Your closing check should cover final fridge and freezer temperature readings, all food stored properly (covered, labelled with dates, correct shelf positions), hot holding equipment switched off and food discarded or properly chilled, cleaning completed to schedule (all daily tasks done, surfaces sanitised, floors clean), bins emptied and area clean, hand wash basin checked and restocked if needed, pest control points checked (no visible activity, bait stations undisturbed), equipment switched off or set correctly for overnight, and any maintenance issues noted for follow-up. Write the same level of detail in your safe method as for opening checks: who does the closing check, what they inspect, and how they record it. The closing check should identify any issues that need addressing before the next trading day. If a fridge temperature is elevated at closing, the closing manager should investigate rather than leaving it for the morning shift. A completed closing check record, paired with the next day opening check, gives the EHO confidence that your kitchen is continuously monitored.

Recording and Maintaining Your Check Records

The SFBB diary section includes templates for recording opening and closing checks. Whether you use the FSA template, your own format, or a digital system, your records must include the date and time of each check, who performed it (name or initials), specific readings (temperatures as numbers, not ticks), any issues found and the action taken, and a signature or confirmation. The most common failure EHOs see is gap days - dates where no opening or closing check was recorded. This might be because the check was done but not recorded, or because it was skipped entirely. Either way, it undermines your confidence in management score. Aim for zero gap days. If a check genuinely cannot be completed (for example, the business was closed), note that on the record so there is no unexplained gap. Keep completed records for at least 12 months. EHOs typically review the most recent 4 to 8 weeks of records during an inspection, but they can request older records. If your records show consistent daily completion with actual temperature readings and actions taken on any issues, this is one of the strongest indicators of a well-managed food safety system.

SFBB Sections & Safe Methods

Go digital with your SFBB

Paddl replaces your paper SFBB pack with a digital system. Complete safe methods, daily diary entries, and opening/closing checks on any device. Records are timestamped and always inspection-ready.

Start free trial See SFBB features

Common Weaknesses and How to Fix Them

EHOs report several recurring problems with opening and closing checks across UK food businesses. The first is tick-box syndrome: records that show every item ticked as satisfactory every day with no actual readings. Real kitchens have variable fridge temperatures, occasional issues, and items that need attention. A record that shows nothing but ticks suggests the checks are not being done properly. Record actual temperatures and note any issues, even minor ones. The second is batch completion: filling in several days of records at once rather than recording each check as it happens. EHOs can usually spot this because the handwriting, pen, and level of detail are identical across multiple days. Completing records in real time is essential. The third is lack of action on recorded issues. If your opening check shows a fridge at 9C but there is no note about what you did about it, the record shows you identified a food safety risk and did nothing. Every issue recorded should have a corresponding action: adjusted thermostat, moved food, called engineer, discarded items. These actions are what demonstrate management competence to the EHO. A well-maintained opening and closing check record, completed daily with real data and actions, is arguably the single most valuable document in your SFBB pack.

What to do next

Create a structured checklist for both opening and closing checks

List every item to check with space for actual readings and notes. Print enough copies for the month or use a digital system. Post the checklist at the point of use so staff complete it as they do the checks.

Assign named responsibility for each shift check

Designate who performs the opening check and who performs the closing check for each day. Put names on the rota so there is no ambiguity. Train multiple staff to perform checks so absences do not create gaps.

Review check records weekly and follow up on any gaps or issues

At the end of each week, the manager should review all opening and closing check records. Chase up any missing records, verify that actions were taken on flagged issues, and address any patterns (for example, recurring fridge temperature problems).

Common mistakes to avoid

Mistake

Ticking every item as satisfactory without recording actual temperature readings

Instead

Write the actual fridge and freezer temperatures as numbers. A tick tells the EHO nothing about your actual food storage conditions. Real temperatures with slight daily variation show that genuine monitoring is happening.

Mistake

Filling in check records for multiple days at once (batch completion)

Instead

Complete each check record at the time of the check. If you miss a day, leave it blank and note the reason. Backdated records are easy for EHOs to spot and count as falsification, which is worse than an honest gap.

Frequently asked questions

What time should opening and closing checks be done?

Opening checks should be completed before any food preparation begins, typically within the first 15 minutes of the kitchen being operational. Closing checks should be done as the last activity before the kitchen is locked for the night. Record the time on each check sheet.

What if I find a problem during an opening check?

Record the problem and the action you take. For temperature issues, move food to a working unit and investigate the cause. For cleanliness issues, clean before starting prep. For equipment failures, arrange repair and use alternatives. The key is demonstrating that you identified the issue and responded appropriately.

Do I need opening and closing checks if I use continuous temperature monitoring?

Yes. Continuous monitoring covers temperatures, but opening and closing checks cover much more: cleanliness, handwash facilities, food condition, pest activity, and general kitchen readiness. Temperature monitoring complements your checks but does not replace them.

SFBB Sections & Safe Methods