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Restaurant Kitchen Close (HACCP-style)

A closing report for kitchens: temps, cleaning, waste, prep for tomorrow, and any food safety issues.

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hospitalityclosing-checklistfood-safety
Designed for end-of-night kitchen close: it’s both a checklist and a traceable log.

Form preview

Close
Location
TextRequired
Restaurant/site
[not set]
Close Date
DateRequired
📅 Select date
Shift Lead
Text
Who closed?
[not set]
Temperatures
Fridge Temps
List
Record final temperatures
UnitTemp (°C)OK
+ Add+ Add+ Add
Hot Holding Temps
List
If applicable
ItemTemp (°C)
+ Add+ Add
Closeout
Cleaning Completed
ToggleRequired
[not set]
Chemicals Stock
Text
Options: OK, Low, Out
OK
Low
Out
Waste Notes
Text Area
Any notable waste/spoilage
Any notable waste/spoilage
Prep for Tomorrow
Text Area
Food Safety Issue
Toggle
[not set]
Issue Details
Text Area
Photo
Photo
No photos captured
EXAMPLE REPORTSample data — shows what you’ll get after recording

Example filled report

Close
Location
Bistro Central
Close Date
02/05/2026
Shift Lead
Lena
Temperatures
Fridge Temps
UnitTemp (°C)OK
Walk-in3.2true
Prep fridge6.1-
Hot Holding Temps
ItemTemp (°C)
Soup62
Closeout
Cleaning Completed
Yes
Chemicals Stock
Low
Waste Notes
Discarded 1 tray of prepped salad due to wilting.
Prep for Tomorrow
Prepped sauces, portioned chicken, and set up breakfast mise en place.
Food Safety Issue
Yes
Issue Details
Prep fridge temp high (6.1°C). Moved dairy to walk-in and notified maintenance.
Photo
No photos captured
Restaurant Kitchen Close (HACCP-style) | Voiz Report Templates