Use this back-of-house daily checklist to standardize kitchen food safety and operations. It guides teams through opening checks, delivery acceptance, fridge and freezer temperature logs, cooking and reheating verification, hot holding thresholds, four-hour clean routines, cold well monitoring, closing checks, and a final clean. Includes allergen preparation steps, waste recording, and manager sign-offs to help maintain compliance and consistent service in cafes and restaurants.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.