Yellow Book Kitchen Opening Checks

A practical Yellow Book checklist to prepare a commercial kitchen for service. It guides teams through uniform and staff readiness, equipment startup and temperatures, extraction on, clean and sanitized work surfaces, stock rotation, food prep and pre portioning, fridge and freezer stocking, defrosting backups, safe storage, date labeling, raw below cooked, admin readiness such as spare printer roll and event checks, communicating shortages, restocking utensils, crockery and cleaning products, following the daily cleaning schedule, floors walls and surfaces free of debris, dishwasher and bins maintained, clean cloths, filled sanitizer sprays, probes and wipes ready, and final completion with date and responsible person.