This DTH Kitchen Cleaning Checklist helps kitchen managers verify that commercial kitchens meet cleaning and sanitation standards before and after service. It covers placement of equipment and utensils, cleaning and sanitizing of sinks, dishwashers, counters, stoves, ovens, and floors, as well as proper storage of tools and cleaning equipment. Food handling checks include correct thawing and cooling, chemical storage away from food, and temperature monitoring for freezers, refrigerators, and dishwashers. Waste management includes segregation, emptying, and sanitizing bins. The checklist concludes with an overall assessment and manager sign-off to support consistent hygiene, safety, and compliance in restaurant and catering environments.
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