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Daily Kitchen Opening and Closing Checklist

A comprehensive checklist for ensuring proper opening and closing procedures in a commercial kitchen, focusing on food safety, hygiene, and operational efficiency.

Daily Kitchen Opening and Closing Checklist
by: audit-now
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About This Checklist

A Daily Kitchen Opening and Closing Checklist is an essential tool for maintaining food safety, hygiene, and operational efficiency in commercial kitchens. This checklist ensures that all necessary tasks are completed at the start and end of each day, preventing potential health hazards, reducing waste, and improving overall kitchen management. By systematically addressing key areas such as equipment checks, food storage, sanitation, and safety protocols, this checklist helps kitchen staff maintain consistent standards and comply with health regulations.

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Industry

Food Service

Standard

FDA Food Code

Workspaces

Commercial Kitchen

Occupations

Kitchen Manager
Head Chef
Restaurant Manager
Food Safety Supervisor

Kitchen Operations Compliance

(0 / 4)

1
Are all employees following personal hygiene standards?

Select hygiene compliance status.

Employee hygiene is critical in preventing contamination.
2
How many pest control measures were implemented this month?

Enter the number of measures taken.

Monitoring pest control is vital for food safety.
Min: 0
Target: 0
Max: 100
3
What is the last date the kitchen was cleaned?

Enter the date of last cleaning.

Regular cleaning is essential for maintaining hygiene standards.
4
Is the food stored at appropriate temperatures?

Select compliance status.

Proper temperature control is crucial to prevent foodborne illnesses.
5
Have all staff completed safety training?

Select training compliance status.

Training ensures staff are prepared to handle safety protocols effectively.
6
How many items are currently in the first aid kit?

Enter the total number of items in the first aid kit.

A well-stocked first aid kit is essential for handling emergencies.
Min: 0
Target: 10
Max: 50
7
What date was the fire safety equipment last inspected?

Enter the date of last inspection.

Ensuring fire safety equipment is functional is critical for emergency preparedness.
8
Is all kitchen equipment in proper working condition?

Select equipment maintenance status.

Regular maintenance ensures safety and efficiency in kitchen operations.
9
Are all staff wearing the required personal protective equipment?

Select PPE usage compliance status.

PPE is essential for ensuring safety during food preparation.
10
How many incidents of cross-contamination were reported last month?

Enter the number of reported incidents.

Monitoring incidents helps improve food safety practices.
Min: 0
Target: 0
Max: 20
11
Describe the food handling procedures followed during preparation.

Provide a detailed description of the procedures.

Proper food handling is critical to prevent contamination.
Write something awesome...
12
Are all ingredients fresh and within their use-by dates?

Select ingredient freshness status.

Using fresh ingredients is essential for food safety and quality.
13
Are all suppliers meeting quality standards?

Select supplier quality compliance status.

Ensuring supplier compliance is vital for maintaining overall food safety.
14
How many expired items were found during the last inventory check?

Enter the number of expired items.

Identifying expired items is crucial for food safety.
Min: 0
Target: 0
Max: 50
15
When was the last physical inventory count conducted?

Enter the date of the last inventory count.

Regular inventory counts help maintain accurate stock levels.
16
Is the First In, First Out (FIFO) method being used for stock rotation?

Select stock rotation compliance status.

Proper stock rotation is essential to minimize waste and ensure freshness.
17
Have all staff received training in customer service?

Select training compliance status.

Training ensures staff are equipped to provide excellent service.
18
How many customer complaints were received last month?

Enter the number of customer complaints.

Tracking complaints helps identify areas for improvement.
Min: 0
Target: 0
Max: 100
19
Describe the process for handling customer feedback.

Provide a detailed description of the feedback process.

An effective feedback process helps improve service quality.
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20
Are all customer orders being filled accurately?

Select order accuracy status.

Accurate order fulfillment is essential for customer satisfaction.

FAQs

Typically, the kitchen manager, head chef, or designated staff member is responsible for completing the checklist at the beginning and end of each day.

The opening portion usually includes checking refrigeration temperatures, inspecting food inventory, ensuring proper staff hygiene, and verifying that all equipment is clean and operational.

The checklist should be reviewed regularly, at least quarterly, and updated as needed to reflect changes in kitchen operations, equipment, or health regulations.

Closing tasks typically include proper food storage, cleaning and sanitizing all work surfaces and equipment, checking that all appliances are turned off, and securing the kitchen area.

The checklist serves as documentation of daily kitchen practices, demonstrating a commitment to food safety and hygiene standards, which can be valuable during health inspections.

Benefits

Ensures food safety and hygiene standards are met daily

Improves operational efficiency and reduces waste

Helps maintain compliance with health and safety regulations

Promotes consistency in kitchen operations and staff performance

Facilitates early detection of equipment issues or maintenance needs