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Daily Kitchen Check

by James Young, from the Community

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Use this daily kitchen check to maintain cleanliness, food safety, and compliance in a commercial kitchen. The checklist covers cook line equipment, fryer oil quality, grills and touch points, potwash and dishwasher hygiene, chemical levels, fridge and freezer organization, and date and temperature controls. It also prompts completion of temperature logs, probe calibration, opening and closing tasks, and ordering where required. Managers sign off to confirm the kitchen is safe, compliant, and ready for service.

With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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Community

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.