This Kitchen Start of Shift Report helps restaurant teams prepare for service by verifying hygiene standards, equipment readiness, and food safety controls. Use it to record refrigerator and freezer temperatures, confirm hood and dishwashing machine operation, ensure floors and work surfaces are clean, and that chemicals are stored away from food. Check mise en place, product availability, labeling and expiry dates, expired items, and FIFO. Notify front of house of any 86 items, complete the checklist board, and taste sauces for quality. Add photos of key areas to document compliance and readiness.
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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.