Template

Kwetu Hygiene Inspection

by Nikolaos Alevras, from the Community

This hygiene inspection checklist helps restaurant and hospitality teams assess cleanliness, food safety, and documentation standards across multiple kitchens. Sections cover main and pastry kitchens, pot wash, Meko and Upepo kitchens, vegetable prep, fish and seafood, and butchery. Checks include floor and surface condition, blast chillers, rational and baking ovens, extraction hoods, sinks, dishwashers and dosage, decarbonizer, pizza ovens, hot boxes, and passes. Verify fridges and freezers are clean, organized, and properly labeled; confirm temperature records are maintained; ensure probes are clean and calibrated with forms archived. Review storage practices, equipment documentation (slicers, peelers, processors, vacuum and mince machines), and summarize general conditions for each area.

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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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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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Kwetu Hygiene Inspection

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