Template

HD1 Dry Mess and Kitchen Inspection

by Dallas Brooks, from the Community

20+

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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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.

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HD1 Dry Mess and Kitchen Inspection

About author

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