This kitchen closedown checklist helps restaurant and cafe teams complete end-of-day tasks consistently and to a high standard. It covers handwash and potwash areas, surfaces and touch points, floors, fridges and freezers, food wrapping and date dotting, toaster, panini machine, microwaves and mealstream, fryers, chip scuttle, henny penny and clamgrill shutdown and cleaning, grease trap emptying, probe sanitation, tray and bin cleaning, and walk-in organization. Use it to verify compliance with food safety and hygiene practices, reduce waste, and ensure the kitchen is ready for the next service.
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