Kitchen Closing Checklist

The Kitchen Closing Checklist ensures your kitchen's upkeep before closing with checks encompassing food safety, kitchen equipment, food stocking, and more.

Kitchen Closing Checklist



KITCHEN CLOSING

1. Fridges: Are the fridges emptied, then cleaned and the inside and outside sanitized including door seals to help stop mold growth? ( Leave fridges switched on – if you really need to turn them off, keep the fridge doors open otherwise you will come back to a moldy fridge)


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2. Freezer: Is relevant current stock with a shelf life of 6 months frozen for freezers? Do minced meat or individual small cuts of meat have a 3-month frozen life? Is stock frozen for 6 months labeled as "Closure Stock" with the product description and given a 6-month frozen shelf life?


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3. Dry Stores: Are opened decant bags decanted into plastic-lidded containers? Are they labeled and safely stored on racks off the floor?


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4. Food: Is ALL food removed from the kitchen, except dry stores and freezers? Is the use-by date of all frozen foods checked and foods that have exceeded their use-by date rehoused?


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5. Fryers: Are fryers emptied and cleaned well?


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6. Kitchen Equipment: Are all small electrical equipment/appliances unplugged?


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7. Kitchen Equipment: Is ALL equipment thoroughly cleaned?


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8. Extract Filters: Are extraction filters and the canopy cleaned?


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9. Walls: Are the walls cleaned?


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10. Sinks: Are all sinks, including taps and surrounds, cleaned?


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11. Dishwasher: Is the dishwasher emptied thoroughly cleaned and left open?


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12. Bins: Are all bins emptied and cleaned?


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13. Crockery & Cutlery: Is clean crockery and cutlery covered? Are they placed in cupboards or covered with cling film?


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14. Floor: Is the equipment pulled out, swept thoroughly, and washed? Is the bucket emptied, washed, and mopped?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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