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Himalaya FSP 4.1 Daily Kitchen Cleaning Schedule

by Active Auditor, from the Community

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This daily kitchen cleaning schedule helps food service teams maintain hygiene and compliance. It covers cleaning of dishwashers, ovens, stovetops, fryers, shelves, benches, and fridges, plus handwash station supplies, waste disposal, and surface sanitation. It also prompts recording dishwasher wash and rinse temperatures and logging fridge, freezer, cool room, and blast chiller temperatures, with AM and PM checks and verification. Ideal for restaurants, catering, and commercial kitchens.

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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.