Use this Saturday kitchen cleaning schedule to standardize back of house hygiene in hotels and restaurants. The checklist covers chip fryers, fish fryers, six burner stoves, pizza ovens, plate warmers, canopies, fridges and freezers, dry store, sinks and prep areas, ovens and microwaves, dishwashers, pantry and corridors. It prompts food labeling, sweeping and mopping, shelving wipe downs, defrosting items safely, restocking chemicals and paper, checking lights, organizing cardboard, securing rear doors, and logging urgent maintenance issues.
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