This post-operational checklist supports food safety and sanitation by guiding end-of-day cleaning and shutdown tasks across kitchen and prep areas. It covers grills, hoods, ovens, hot and cold sides, coolers and freezers, floors, dish area, storage of cleaning aids, chemicals, waste handling, and equipment such as slicers, blenders, vacuum machines, and blast chillers. Use it to confirm surfaces are cleaned and sanitized, products are covered and dated, bins are emptied and cleaned, and tools are stored correctly. Ideal for restaurants, commissaries, and food processing facilities; customize to fit your HACCP or GMP program.
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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.