HACCP Record-Keeping Toolkit
A practical digital record-keeping toolkit to document food safety checks, batch QC, temperature logs, receiving checks, cleaning schedules, calibration records and corrective actions.
Record batch QC, pH, Brix, fill temperature, shelf life, expiry dates and PASS / FAIL checks.
Track temperature logs, CCP monitoring, receiving checks, cleaning schedules and calibration records.
Includes Excel workbook, Google Sheets import file, PDF guide, dashboard, calculators and print-ready A4 summary.
Trusted by bartenders, consultants & hospitality teams worldwide
AT A GLANCE
Format
Excel, Sheets and PDF files
Delivery
Instant access after purchase
Price
$9.90 One-time purchase
Support
Email support included
Works On
Desktop, tablet and mobile
The HACCP Record-Keeping Toolkit is a practical digital workbook designed to help bars, restaurants, hotels and beverage teams record food safety checks, production controls and corrective actions in one structured place.
It is built for operations that need clearer records for products, batches, temperatures, CCP monitoring, receiving checks, cleaning schedules, calibration and internal review. It supports record keeping, traceability and daily control, without replacing a full HACCP plan.You receive a complete digital HACCP record-keeping toolkit with an Excel workbook, a Google Sheets import version, a PDF user guide and Google Sheets import instructions.
The workbook includes dedicated sections for Instructions, HACCP Dashboard, Product Register, Batch QC Log, CCP Monitoring, Temperature Log, Cleaning Schedule, Receiving Log, Calibration Log, Corrective Actions, Calculators, Settings, Print A4 and internal lists.
It helps you register products, define QC targets, log batch checks, track pH, Brix, fill temperature, shelf life, expiry dates, temperature readings, CCP checks, incoming deliveries, cleaning tasks, calibration records and corrective actions.Food safety records often become scattered across paper sheets, WhatsApp messages, notebooks and improvised files. When something fails, it becomes difficult to prove what was checked, who checked it, what action was taken and whether the issue was closed.
This toolkit gives you a clearer record-keeping structure for daily operations. It helps your team document checks consistently, link deviations to corrective actions and prepare cleaner summaries for managers, internal reviews or client-facing operational work.You can use this toolkit to record batch QC for syrups, juices, cordials, shrubs, infusions, premixes, garnishes, R&D samples and other bar or beverage production items.
It can also be used to track fridge and freezer temperatures, receiving checks, CCP monitoring, cleaning schedules, equipment calibration, failed checks, corrective actions, expiry dates and audit-ready internal summaries.Start in Settings by choosing your HACCP profile, temperature unit and operational limits. Then build your Product Register with product names, categories, storage type, packaging, target pH, target Brix, target ABV, fill temperature, shelf life, allergens and notes.
Use the Batch QC Log to record production date, product, batch volume, lot code, measured pH, measured Brix, fill temperature and shelf life. The workbook calculates expiry dates and flags pH, Brix, temperature and overall status as PASS, FAIL or CHECK.
Use Temperature Log, CCP Monitoring, Receiving Log, Cleaning Schedule and Calibration Log to record the wider control system. Any deviation can be documented in Corrective Actions with immediate action, root cause, preventive action, owner, due date, closure and verification. The Dashboard and Print A4 sheet give you a cleaner view for review or reporting.Best for bars, cocktail bars, hotel bars, restaurants, cafés, beverage programs, prep kitchens, artisan labs, consultants and hospitality teams that need clearer food safety records and production-control logs.
It is especially useful for venues producing syrups, juices, cordials, shrubs, infusions, premixes, garnishes, bottled drinks, clarified drinks, acidified preparations or any beverage prep that needs documented checks and traceability.
_edited.jpg)
BUILT FROM REAL BAR OPERATIONS
Created by Riccardo Grechi, working head mixologist, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 30,000+ people yearly
WHAT'S INSIDE
Ready-To-Use Files
Includes an Excel workbook, Google Sheets import file, PDF user guide and import notes, ready to adapt to your food safety records and production-control workflow.
Practical Tools
Use product registers, batch QC logs, temperature checks, CCP monitoring, receiving logs, cleaning schedules, calibration records, corrective actions and A4 summaries.
Real Examples
Includes sample products, batch records, temperature readings, receiving entries, cleaning tasks, calibration checks and corrective actions to help you set up faster.
Operational Checks
PASS, FAIL and CHECK outputs, dashboard indicators and corrective-action tracking help you identify deviations, missing actions, expiry risks and open issues.
WHAT BAR PROS ARE SAYING
Very useful for prep-heavy beverage programs. It helps the team document pH, Brix, shelf life, temperatures and actions without relying on scattered paper logs.
Daniel M.
Food & Beverage Manager
This toolkit gave us a clearer and more professional way to organize our bar work. It is practical, easy to follow, and useful from the first time you open it.
Sophie C.
Beverage Operations Manager
A very well-structured resource for anyone who wants better systems behind the bar. It saves time, reduces confusion, and makes daily operations easier to manage.
Daniel B.
Hospitality Consultant
What I liked most is that it feels built for real hospitality work. Clear files, practical guidance, and a structure that can actually be used in a working venue.
Elena M.
Head Bartender
FAQ
Yes. The toolkit is designed to be practical and easy to follow, even if you are not an advanced spreadsheet user. It is most useful when you have a real bar, menu, project or operation to organize.
Yes. I also offer a done-for-you service where I can fill in the toolkit with your venue data, recipes, prices, suppliers, stock levels or operational details. This is a separate custom service and can be requested after purchase or before buying. Contact me to have more info about this service.
No, but basic hospitality or beverage knowledge helps. The toolkit gives you structure, prompts and examples so you do not have to build the system from zero.
After purchase, you receive access to the digital files or download page. Delivery details are provided after checkout and by email.
This is a digital toolkit, not a live class. It is a practical set of files, templates, calculators, guides or checklists that you can use at your own pace.
Where editable files are included, yes. You can adapt them to your venue, recipes, prices, suppliers, stock levels, team or workflow. PDF files may be intended for reading or printing only.
Many files can be viewed on mobile, but desktop or laptop use is recommended, especially for spreadsheets, dashboards and operational files with multiple tabs.
Yes. The toolkit is designed for practical use in bars, restaurants, hotels, cafés, event operations, beverage programs and consulting projects.
No. The toolkit gives you a strong operational structure, but it does not replace a tailored consulting project, full venue audit, custom menu build or team training program.
Yes. Custom versions, additional currencies, extra sheets, translations, layout changes or venue-specific adjustments can be requested separately, depending on the project.
No. The files are for use inside your own business, team or client project. They cannot be resold, redistributed, republished or presented as your own product.