How to get checklists done every shift
- Print one per shift and keep it on a clipboard where the shift lead can see it.
- Initials and times on every task make it clear who did what, and when.
- The manager signs off at the end, so missed tasks get caught the same day.
- Trim the list to your kitchen. Use the Excel version to remove tasks that don't apply and add your own.
Using the temperature log
Check coolers, the freezer and hot holding at opening, mid-shift and close. A common guideline is cold food at 4°C (40°F) or colder and hot food at 60°C (140°F) or hotter, but always follow your local health unit. Keep completed logs where an inspector can see them.
Frequently asked questions
How long should I keep temperature logs?
It depends on your local health rules. Many operators keep them for at least a few months. Check with your local health unit.
Can I change the tasks?
Yes. Open the Excel version, edit the tasks to match your restaurant, and print from there.
Is there a digital version?
ChopOps includes daily task lists and temperature logs your team can complete on a phone, with times recorded automatically.
