Disclosure: This article is written by Shaun McManus, founder of SmartPubTools and creator of the Restaurant Console. All operational claims reflect genuine experience at Teal Farm Pub, Washington.
Key Takeaway
A restaurant opening checklist is not optional — it is part of your HACCP food safety management system. Under the Food Safety and Hygiene (England) Regulations 2013, you must have documented evidence of daily temperature checks, allergen controls, and management sign-off. Missing records equal a lower food hygiene rating. An EHO can score your confidence in management element at zero based on missing paperwork alone.
Running this problem at your pub?
Here's the system I use at The Teal Farm to fix it — real-time labour %, cash position, and VAT liability in one dashboard. 30-minute setup. £97 once, no monthly fees.
Get Pub Command Centre — £97 →No monthly fees. 30-day money-back guarantee. Built by a working pub landlord.
Why Your Opening Checklist Is a Legal Requirement
Every UK food business must operate a documented food safety management system based on HACCP principles — set out in the Food Safety and Hygiene (England) Regulations 2013 and equivalent legislation in Scotland, Wales, and Northern Ireland. Your opening checklist creates the daily paper trail that proves your HACCP system is running.
When an EHO visits — announced or unannounced — they will ask to see your records. A properly completed checklist with named sign-off counts as evidence. A blank template does not. At Teal Farm in Washington we complete the opening checklist before the kitchen fires up every service. It takes under 10 minutes and has caught a fridge drifted to 6°C overnight and flagged a staff allergen briefing gap before a table was served.
Kitchen Opening Checks
| Done | Check | Required Standard |
|---|---|---|
| ☐ | Walk-in fridge temperature logged | 1–4°C (HACCP legal requirement) |
| ☐ | Display fridge temperature logged | 1–4°C |
| ☐ | Freezer temperature logged | -25°C to -18°C |
| ☐ | Prep fridge temperature logged | 1–5°C |
| ☐ | All food correctly date-labelled | Use-by and prep dates visible |
| ☐ | Out-of-date food discarded | Zero tolerance |
| ☐ | Contact surfaces sanitised | Approved sanitiser at correct dilution |
| ☐ | Chopping boards clean and colour-coded | No cross-contamination risk |
| ☐ | Handwashing station stocked | Soap, paper towels, hot water — legal requirement |
| ☐ | Allergen folders accessible and current | Natasha’s Law compliance |
| ☐ | All kitchen equipment operational | No service with broken or faulty kit |
| ☐ | Incoming deliveries checked and stored | Reject anything above 8°C or visibly damaged |
Front of House Opening Checks
| Done | Check | Required Standard |
|---|---|---|
| ☐ | All tables set correctly | Menus, condiments, clean linen |
| ☐ | Allergen menus available and current | All 14 allergens covered — Natasha’s Law |
| ☐ | EPOS/till system running and tested | No opening without functional till |
| ☐ | Cash float counted and signed off | Named manager record |
| ☐ | Fire exits clear and unlocked | Legal requirement — fire safety |
| ☐ | Toilets cleaned and fully stocked | Soap, paper, no blockages |
| ☐ | Specials board updated — allergens noted | All specials require allergen information |
| ☐ | Staff allergen briefing completed | Especially for new staff or menu changes |
Management Sign-Off
| Done | Check | Required Standard |
|---|---|---|
| ☐ | HACCP temperature log started for today | AM check minimum — PM check before close |
| ☐ | Previous day cleaning schedule verified complete | Outstanding tasks actioned before service |
| ☐ | Staff rota confirmed — sufficient cover | No unsafe staffing ratios |
| ☐ | Any GI-symptomatic staff sent home | 48-hour exclusion rule — food safety law |
| ☐ | Manager sign-off — name, date, time | Named sign-off is EHO evidence |
The Restaurant Console includes a Daily Checks module that logs all of these digitally from your phone, with named manager sign-off stored in your Google Drive. £97 one-time — see what is included →
The Three Laws Behind Your Opening Checks
Food Safety Act 1990 — you must not sell food harmful to health and must demonstrate due diligence. Daily records are your documented defence if a food safety complaint is made.
Food Safety and Hygiene (England) Regulations 2013 — requires a written HACCP-based food safety management system. Temperature logs, cleaning records, and allergen controls are the documented core of that system.
Natasha’s Law (October 2021) — requires full allergen information for all menu items and all prepacked-for-direct-sale food. Your daily allergen briefing ensures FOH staff can answer queries accurately on every service.
For the exact temperature ranges and logging frequency required by law, see our full guide to HACCP temperature logging for UK restaurants.
What Happens Without Records
If an EHO visits and cannot see HACCP records, temperature logs, or cleaning evidence, the “confidence in management” element of your inspection score can drop to zero. This alone can reduce a 5-star premises to a 2 or below — regardless of how clean the kitchen is on the day. A rating of 2 or below triggers mandatory re-inspection.
Persistent failures can result in Improvement Notices under the Food Safety Act 1990, with fines and — in serious cases — closure. For exactly what EHO inspectors look for across all three scoring elements, see our full EHO inspection checklist for UK restaurants.
Frequently Asked Questions
What should be on a restaurant opening checklist?
A complete restaurant opening checklist covers kitchen safety (HACCP temperature logs for all fridges and freezers), allergen compliance (allergen folders accessible, staff briefed on daily specials), front of house setup (tables, menus, till, cash float, fire exits clear), and management sign-off with name, date, and time.
Is a restaurant opening checklist a legal requirement in the UK?
Yes. Under the Food Safety and Hygiene (England) Regulations 2013, all food businesses must operate a HACCP-based food safety management system with written records. Daily opening checks are part of your documented due diligence. Missing records can reduce your food hygiene rating and trigger EHO Improvement Notices.
What temperature should a restaurant fridge be in the UK?
Walk-in fridges and display fridges must be maintained at 1–4°C. Prep fridges should be 1–5°C. Freezers must be at -25°C to -18°C. All temperatures must be logged at least twice daily — once in the morning and once before close.
How long should a restaurant opening checklist take?
A thorough opening checklist should take 8–12 minutes. The kitchen check (temperatures, date labels, surfaces) takes around 5 minutes; front of house setup 3–4 minutes; management sign-off 1 minute. If it takes under 5 minutes corners are likely being cut.
Who should sign off the restaurant opening checklist?
The opening checklist should be signed off by the most senior person on shift — the head chef or kitchen manager for kitchen checks, and the duty manager or floor manager for front of house. Full name sign-off (not just initials) is required for EHO traceability.
Run Your Restaurant From One System — £97 One-Time
- Daily opening and closing checks — digital, named sign-off, EHO-ready
- HACCP temperature log AM and PM stored in your Google Drive
- 25 modules covering every operational need in one system
- No monthly fees. No subscription. Built by a working operator.
By Shaun McManus | Last Updated: May 2026
Shaun McManus is the licensee of Teal Farm Pub, Washington, Tyne and Wear. He has 15+ years in hospitality management and built the Restaurant Console for his own operation.
Running your pub on gut feel?
The Pub Command Centre gives you wet GP%, cellar checks, staff cost and weekly P&L — from your phone, every shift. £97 once. No subscription.
See the Pub Command Centre →