Food Handler Pre-Shift Hygiene Check
Catch a ring, an uncovered cut or a dirty apron before the shift starts, not mid-service.
KC-22 1 page
Kitchen and catering · KC-28
Handwash Basin Check Sheet
A free printable handwash basin check sheet: each basin in the food areas checked through the day for access, warm water, soap, towels, bin and sign.
Download Free · no sign-up
2 pages. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Keep every handwash basin reachable and stocked, so nobody has a reason not to wash.
Who it is for
Kitchen supervisors, cleaners and shift leaders in restaurants, cafes, takeaways, care homes and food production.
How to use it
- Give each basin a letter, write where it is, and write the times you check them.
- At each check, write one line per basin and tick each point that is right.
- Restock or clear anything that is not, and write what was done.
- Report faults such as a cold tap or broken dispenser, and log them at the foot of page two until they are fixed.
What is on the sheet
2 pages, in this order:
Page 1
Printed under the title: Every handwash basin in the food areas checked at set times through the day: reachable, warm running water, soap, towels, bin and sign, with what was restocked or reported.
Reachable, stocked, working. A basin only counts if nobody has to move anything to reach it and nothing is kept in or on it: no food, equipment or storage. No water temperature is printed; if you measure it, use the figure in your own procedure.
Write-on lines: Kitchen or site · Week beginning · Check times · Basin A (where) · Basin B · Basin C · Basin D
Checks — one line per basin per check; tick each point
Table, 29 rows: Date · Time · Basin · Access · Water · Soap · Towels · Bin · Sign · Restocked or fixed · Initials
Page 2
Faults and repairs — taps, drains, dispensers, water heater
Table, 4 rows: Date · Basin · Fault · Reported to · Fixed on · Meanwhile
Questions
Why is there no water temperature on the sheet?
Because the right temperature for handwashing water is set by your own procedure and local guidance, not by a printed sheet. The check here is simply that warm water runs; if you measure it, use the figure your procedure gives.
How is this different from the washroom cleaning sign-off sheet?
That sheet covers toilets and washrooms. This one is for the basins in food rooms, where the check is also that the basin is clear of food, equipment and storage so it can actually be used.
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