Post-Operational Checklist for Food Production

Use this post-operational checklist to verify sanitation, equipment condition, allergen control, temperature checks, and pest prevention across production areas such as vestibule, dish room, production floor, cook room, proof room, mix room, coolers, freezers, and warehouse. Ensure handwashing stations, sanitation supplies, and food-contact equipment are clean, functional, and properly stored. Confirm packaging is removed, knives and slicing equipment are accounted for, and drains, floors, and vents are clean and free of standing water or odors. Record temperatures, inspect refrigeration units, check air curtains and pest controls, and document any non-compliances and corrective actions for QA sign-off to meet GMP and food safety standards after each shift.