This HD1 Dry Mess and Kitchen Inspection checklist supports food service teams in camp and commercial kitchens to verify compliance and hygiene. It covers dry, refrigerated and freezer storage (dating, labeling, temperatures, stock rotation, thaw drip), food preparation areas (cleanliness of hoods, filters, equipment and utensils, correct chopping boards, pest control), and servery and dining checks (condiments in date, glassware condition, allergen notices, safe handling). It includes cleaning tools and chemical management with MSDS, pot and dish wash temperatures between 82°C and 88°C, staff facilities and handwashing standards, and waste and pest management to maintain a safe, compliant kitchen.
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