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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
4.5

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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 and Beverage

Standard

FDA Food Code

Workspaces

Restaurants

Occupations

Kitchen Manager
Head Chef
Restaurant Manager
Food Safety Supervisor
1
Is the food stored at appropriate temperatures?
2
What is the last date the kitchen was cleaned?
3
How many pest control measures were implemented this month?
Min: 0
Target: 0
Max: 100
4
Are all employees following personal hygiene standards?
5
Is all kitchen equipment in proper working condition?
6
What date was the fire safety equipment last inspected?
7
How many items are currently in the first aid kit?
Min: 0
Target: 10
Max: 50
8
Have all staff completed safety training?
9
Are all ingredients fresh and within their use-by dates?
10
Describe the food handling procedures followed during preparation.
11
How many incidents of cross-contamination were reported last month?
Min: 0
Target: 0
Max: 20
12
Are all staff wearing the required personal protective equipment?
13
Is the First In, First Out (FIFO) method being used for stock rotation?
14
When was the last physical inventory count conducted?
15
How many expired items were found during the last inventory check?
Min: 0
Target: 0
Max: 50
16
Are all suppliers meeting quality standards?
17
Are all customer orders being filled accurately?
18
Describe the process for handling customer feedback.
19
How many customer complaints were received last month?
Min: 0
Target: 0
Max: 100
20
Have all staff received training in customer service?

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 of Daily Kitchen Opening and Closing Checklist

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