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Kitchen Standards and Compliance Check

by Becca Bell, from the Community

Use this kitchen standards and compliance checklist to inspect restaurant back of house operations. Verify clean walls, floors, equipment surfaces, fridges and freezers, seals and handles, high levels such as canopy and lights, microwaves, fryers, chargrill, chip scuttle, clam grill, hot holding units, plate warmers, pot wash and sink areas, and combi ovens. Check rotation and labeling, date control, hand wash access and behavior, cross contamination controls, staff knowledge, food probes and calibration, hot hold recording, storage, uniforms, and chemical use. Review maintenance, PPE, electric fly killers, emergency releases on walk in units, gas safety chains, step ladders, tablet use, SOPs, prep and defrost lists, waste entry, and layout plans. Capture action points and comments to drive compliance and EHO readiness.

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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

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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Perkin Warbeck Kitchen Closing Checklist
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Kitchen Standards and Compliance Check

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