A comprehensive restaurant kitchen cleaning checklist designed for TANYU Singapore teams. It guides staff through deep cleaning of key stations and equipment, including woks, grills, roast and steam ovens, rice cookers, fryers, ice machine, beverage containers, cutting boards and knives, dishwashers, trash bins, worktops, walls, exhaust and baffles, floors and drains, as well as refrigerators, freezers, and storage areas. Each section highlights hygiene focus points such as removing grease and residues, preventing mold and odors, de icing, organizing materials, checking dates, and documenting with photos. Use it to standardize procedures, improve food safety, and stay audit ready.
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