Template

Yellow Book: Kitchen Close Down Checks

by Lucy Tape, from the Community

Standardize end-of-day kitchen procedures with this Yellow Book close down checklist. Capture key tasks like food labeling with day dots, defrost scheduling, and photographing prep. Verify thorough sanitization of fridges, freezers, door seals, walk-ins, worktops, paintwork, and equipment including microwaves, ovens, grills, toasters, fryers, pizza trays, metal gastronorms, and hot servery units. Include deep cleans of tin openers, trays, and dishwashing areas, plus dry store and waste management checks. Finish with date, time, and staff sign-off for clear accountability.

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

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

About author

Community

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.

Template
Yellow Book Weekly Kitchen Deep Clean Checklist
This Yellow Book weekly deep clean checklist standardizes back-of-house sanitation for restaurants and commercial kitchens from Monday to Friday. It covers fryers, dishwashers, cookers, char grills, bun toasters, thermodyne units, service fridges and freezers, microwaves, walk-in fridge and freezer, front and back lines, shelving, walls, skirting, floors (deck scrubbing), waste oil storage, locker rooms, canopies and filters, and the service lift. Each task includes guidance on expected cleanliness, photo evidence prompts, reasons for non-completion, and sign-off to ensure accountability and food safety compliance.
by Jade Campion, from the Community
Downloads: 0
Get
Template
Close Down Checks Operations Standard
This restaurant close down checklist guides managers through end-of-day tasks across kitchen, grills, front of house, toilets, POD, and staff areas. Verify cleaning, dating, FIFO, food coverage, and temperature controls. Inspect fridges, freezers, fryers, ovens, bain marie, microwaves, canopy, and seals. Confirm equipment is cleaned, switched off where required, and areas are free of debris and chicken juice. Ensure FOH counters, machines, and condiment stations are sanitized, and restrooms restocked. Record issues, remove out-of-date items, and prepare for a safe, compliant open.
by Ala & Paige, from the Community
Downloads: 10+
Get
Template
Kitchen Close Down Checks Checklist
This kitchen close down checks checklist helps restaurant teams verify refrigeration, labeling, cleaning, and safety tasks at end of day. It covers walk-in and line fridges, dessert and larder areas, general cleaning, kitchen porter station, waste and chemical prep, and final lockup steps. Add photos, note maintenance issues, and confirm paperwork is filed and invoices entered. Use it to standardize closing routines and keep food, equipment, and premises compliant and ready for the next service.
by Ryan Lycett, from the Community
Downloads: 10+
Get
Template
Perkin Warbeck Kitchen Closing Checklist
This kitchen close check helps restaurant teams complete end-of-day shutdown to food safety standards. It covers cleaning of fridges, microwaves, grills, fryers, ovens and prep areas; correct food storage and labeling with dates; checks for seals, drawers, and chill wells; equipment emptying and setup for the next day; pot wash and sink hygiene; chemical dilution; walk-in cooler and freezer organization; and probe and hand wash readiness. Use it to verify prep for tomorrow, reduce cross-contamination risk, and maintain a clean, compliant kitchen.
by Mark Bouchier, from the Community
Downloads: 0
Get

Yellow Book: Kitchen Close Down Checks

About author

You might also like

Yellow Book Weekly Kitchen Deep Clean Checklist

Close Down Checks Operations Standard

Kitchen Close Down Checks Checklist

Perkin Warbeck Kitchen Closing Checklist

You might also like

Yellow Book Weekly Kitchen Deep Clean Checklist

Close Down Checks Operations Standard

Kitchen Close Down Checks Checklist

Perkin Warbeck Kitchen Closing Checklist