Template

Kitchen Close Down Checklist

by Dean Harris-Eckett, from the Community

10+

This kitchen close down checklist helps restaurant teams standardize PM closing tasks to maintain hygiene and food safety. It covers fridge and freezer checks including seals, handles, day dots, and HACCP records; cleaning and mopping behind units; minimizing pot wash and leaving sinks, walls, and floors tidy; fryer basket and surface cleaning with no oil left on floors; microwave interior and exterior cleaning; dry store stock rotation, labeling, dating, sweeping, and mopping; and walk-in fridge/freezer organization, date checks on meat and vegetables, proper defrosting, decluttering, covering food, and keeping items off the floor. Includes a second check to confirm completion.

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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

About author

Community

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.

Template
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Kitchen Close Down Checklist

About author

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