Kitchen Closing Checklist
Checklist: Kitchen Closing
[Your Company Name]
Prepared by: [Your Name]
Objective
This Kitchen Closing Checklist is an essential tool designed for food service industries like restaurants or cafeterias. Its comprehensive and organized approach ensures that the kitchen environment is thoroughly cleaned, sanitized, and properly arranged after each working day or shift.
Kitchen Closing Procedures
Tasks associated with shutting down the kitchen operations post-service.
|
No |
Activities |
Status |
|
1 |
Turn off and unplug kitchen appliances |
|
|
2 |
Properly wrap, cover, and store leftover food |
|
|
3 |
Wipe down cooking surfaces and equipment |
|
|
4 |
Empty and clean grease traps |
|
|
5 |
Empty all trash bins |
|
|
6 |
Sweep and mop kitchen floors |
|
|
7 |
Clean and sanitize all countertops and food preparation areas |
|
End of Shift Cleaning
Tasks associated with general cleaning after the completion of the shift.
|
No |
Activities |
Status |
|
1 |
Mop and sweep the floors |
|
|
2 |
Sanitize all countertops and surfaces |
|
|
3 |
Restock kitchen supplies if needed |
|
|
4 |
Clean any used dishes, utensils, or cookware |
|
|
5 |
Ensure all lights are turned off before leaving |
|
|
6 |
Clean and sanitize the sinks and faucets |
|
|
7 |
Check and clean drains and floor traps |
|
Kitchen Sanitation Checklist
Tasks associated with maintaining a clean and hygienic kitchen environment.
|
No |
Activities |
Status |
|
1 |
Deep-clean prep areas |
|
|
2 |
Clean and sanitize cutting boards |
|
|
3 |
Sanitize high-touch areas (handles, knobs, etc.) |
|
|
4 |
Clean out the refrigerator and other cold storage units |
|
|
5 |
Perform thorough cleaning of all grills and ovens |
|
|
6 |
Clean and sanitize the dishwashing area, including machines, sinks, and counters |
|
Health Code Compliance
Tasks associated with ensuring compliance with health codes for servicing establishments.
|
No |
Activities |
Status |
|
1 |
Check expiration dates on packaged food |
|
|
2 |
Ensure food is stored at proper temperatures |
|
|
3 |
Keep raw and cooked foods separate |
|
|
4 |
Make sure all staff follow personal hygiene standards |
|
|
5 |
Update kitchen incident log |
|
|
6 |
Regularly clean and sanitize ice machines and beverage dispensers |
|
|
7 |
Conduct pest control inspections and treatments as needed |
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