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Daily Kitchen Open and Close Inspection

by Tom Cooper, from the Community

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This daily kitchen checklist supports reliable open and close routines for restaurants and food service teams. It covers cleanliness of floors, walls, ceilings, lights, dishwash areas, fridges and freezers, and food labeling and dates. It includes equipment shut down and sanitation for fryers, grills, microwaves, hobs, dishwashers, and canopy filters, plus PPE storage and insect light trap checks. Front of house tasks include clearing dishes, resetting tables, counting cash drawers, sweeping floors, switching off signage and lights, and securing entrances. Use it twice a day to maintain hygiene standards, safety, and operational consistency.

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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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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.