Template

Perkin Warbeck Kitchen Closing Checklist

by Mark Bouchier, from the Community

This kitchen close check helps restaurant teams complete end-of-day shutdown to food safety standards. It covers cleaning of fridges, microwaves, grills, fryers, ovens and prep areas; correct food storage and labeling with dates; checks for seals, drawers, and chill wells; equipment emptying and setup for the next day; pot wash and sink hygiene; chemical dilution; walk-in cooler and freezer organization; and probe and hand wash readiness. Use it to verify prep for tomorrow, reduce cross-contamination risk, and maintain a clean, compliant kitchen.

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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

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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.

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This restaurant kitchen closedown checklist helps teams complete end-of-day tasks consistently and to food safety standards. It covers cleaning and sanitizing work surfaces, dishwashers, grills, fryers, and microwaves; organizing pot wash and cook lines; wrapping, labeling, and date-checking food in walk-in fridges, freezers, meat fridges, saladettes, and defrost fridges; verifying temperature probes; tidying dry stores; clearing rubbish and bins; and preparing equipment for morning cleaning. Use it to streamline handovers, reduce waste, and maintain a safe, compliant kitchen.

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10+

Get

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by Barry Springett, from the Community

10+

Get

Template

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Use this kitchen closing checklist to standardize end of day procedures in restaurants and food service. It covers outer kitchen cleaning, walk in fridges and freezers, microwaves and saladette, grill and fryer stations, coordinator and pot wash areas, food storage and labeling, allergen segregation, temperature logging, equipment shutdown, rubbish removal, and general hygiene. Sections include KDMLB compliance checks for records such as storage, cooking, delivery and hot hold temperatures, oil tests, and fryer changes, plus staff and manager sign offs for accountability.

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Get

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by Iain MacPherson, from the Community

Get

Perkin Warbeck Kitchen Closing Checklist

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