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Kitchen Standards Check P4432

by Graeme Mckinnon, from the Community

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This kitchen standards checklist helps teams audit hygiene, food safety, and equipment condition in commercial kitchens. Use it to verify clean floors, walls, ceilings, and lighting; maintain dishwashing areas, canopies, and filters; check fridges and freezers for cleanliness and ice buildup; confirm food is covered, labeled, and in date; ensure handwash stations, probes, and sanitizer are available; and assess key equipment such as fryers, grills, ovens, microwaves, and hot holding units. It also covers PPE availability and general housekeeping to support compliance.

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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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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.