Morning Operations Walk Around Checklist

This Morning Operations Walk Around checklist supports restaurant and foodservice teams in preparing safely for the day. It covers health and safety basics, including cold temperature logs, product date checks, allergen labeling, FIFO stock rotation, probe functionality with wipes, fridge seal integrity, and storage off the floor. It guides sanitation and readiness checks across kitchens and customer areas, such as soap and towel availability, hot water within 30 seconds, cross‑contamination prevention, and pest vigilance. Close-down quality is reviewed for hot holds, fridges, bain maries, fryers, chopping blocks, dishwashers, and dining areas. Operational standards include PPE condition, uniform checks, handwashing observation, racking and prep standards, and dishwasher chemicals. Documentation prompts reference HACCP, EHO reports, risk assessments, and daily H&S sign-offs. Kitchen tasks include trolleys, sanitiser, dating and covering, oven doors and seals, bin handles, and walls. Other areas include bin and syrup rooms, plant room security, and correct chemical storage.