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Weekly Kitchen Cleaning and Probe Calibration

by Jill Legane, from the Community

Downloads: 10+
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This weekly checklist supports food service teams with routine cleaning and temperature probe calibration to uphold HACCP standards. It outlines PPE guidance, then provides clear steps for cleaning work surfaces, fridges, ovens, hobs, grills, fryers, backsplashes, blenders, dishwashers, floors, bins, sinks, and canopy. Probe calibration is scheduled for Mondays, with instructions to power down equipment, remove debris, wash with hot soapy water, disinfect, rinse, and dry as appropriate. Includes space for comments and sign off by name, signature, and position to verify completion and maintenance or pest control notes.

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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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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.