Thirteen log sheets that a café, food truck or small restaurant keeps for its HACCP checks. Each one downloads as an Excel spreadsheet and as a PDF, ready to print, no sign-up.
These logs are easier to keep in the EZLineGo app: you fill them in on your phone, Bluetooth thermometers record fridge temperatures by themselves, you get a reminder when something expires, and at an inspection you show everything as a PDF.
Try it free for 30 daysOne sheet per month, one row per day. At the start of the day, write down the temperature of every fridge and freezer and sign.
Write the limits from your HACCP plan at the top of the sheet. They depend on the food and on the rules in your country. If a value is out of range, record what you did in the corrective action log.
Easier in EZLineGo: Bluetooth thermometers in the fridge record the values by themselves and alert you when a value goes out of range.
Every deviation goes here: a fridge that is too warm, expired stock, a missed clean. What went wrong, what you did, who checked it.
Every problem needs an action and a signature. At an inspection this shows that you noticed the problem and dealt with it.
Easier in EZLineGo: you write the corrective action right next to the measured value in the HACCP log.
A daily sheet of which surface was cleaned with what, and who checked it.
Keep a written cleaning plan with the products and the method. Ideally one person cleans and another person checks and signs.
Easier in EZLineGo: you set up the cleaning plan once and then record every clean from your phone.
One row for every delivery: who delivered it, what came, at what temperature, and whether it was in order.
Check the temperature, packaging, label and use-by date on delivery. Keep invoices and delivery notes so you can trace every product back to its supplier.
Easier in EZLineGo: you record suppliers, deliveries and lot numbers and can trace any lot.
Regular checks of traps and bait stations: where they are, any sign of rodents or insects, what you did.
Pest control needs documented procedures. Mark the number and position of each trap on a floor plan.
Place, date and topic of the training, the trainer's and participants' signatures, the test result.
Food handlers must be supervised and instructed or trained in food hygiene in line with their work (Regulation (EC) No 852/2004, Annex II, Chapter XII).
Easier in EZLineGo: you record training for each staff member and print it as a PDF.
For each staff member: the health certificate or instruction, the date of the last check and when it expires.
Nobody who has or carries a disease that can be passed on through food may handle food (Regulation (EC) No 852/2004, Annex II, Chapter VIII). Record the health check or instruction that the rules in your country require.
Easier in EZLineGo: you keep your staff's health records, and the app reminds you before one expires.
Emptying, cleaning and disinfection of the tanks in a mobile unit.
Record every time a tank is emptied, cleaned or disinfected, with the product used.
Core temperature of food kept hot at the counter, at the start of service and every 30 minutes.
Write the minimum hot holding temperature from your HACCP plan at the top of the sheet. It depends on the rules in your country.
Easier in EZLineGo: hot holding is a control point, and you record the measured value together with the limit.
Core temperature of cooked food, measured with a probe thermometer.
Write the core temperature limit from your HACCP plan at the top of the sheet. It depends on the food and on the rules in your country.
Easier in EZLineGo: cooking is a control point, and you record the measured value together with the limit.
A table of your dishes against the 14 allergens of EU law. Mark which allergens each dish contains and update it when a recipe changes.
Food sold without packaging must still come with information on the 14 allergens listed in Annex II of Regulation (EU) No 1169/2011. How you give it, for example on the menu, on a sign or orally, depends on the rules in your country.
Easier in EZLineGo: you mark the allergens of every item in the menu, and customers see them before they order.
One row per check: date, fryer, oil temperature, test result, whether you changed the oil, and a signature.
Write the limit for changing the oil from your HACCP plan at the top of the sheet. When you fry potato products such as French fries, keep the oil below 175 °C (Regulation (EU) 2017/2158).
Easier in EZLineGo: the oil check is a control point, and you record the result together with the limit.
Regular accuracy checks of each probe thermometer in iced water and boiling water, with the result, the action and a signature.
Write the allowed deviation from your HACCP plan at the top of the sheet. A thermometer that reads outside it is replaced or recalibrated before you use it again.
Easier in EZLineGo: the thermometer check is a control point, and you record the reading together with the limit.
As long as your HACCP plan and the rules in your country require. Regulation (EC) No 852/2004, Article 5, requires documents and records that fit the nature and size of the business.
The templates help you keep records. They do not replace your own HACCP plan.
In EZLineGo, cleaning, temperatures, deliveries, health records and training are in one place, and at an inspection you show them as a PDF.