Kitchen Closing Procedure

Hand tools such as knives, special cutters etc have been washed and sanitized

Unplugged, wiped and sanitized small appliances

Washed and sanitized the station fixtures: tables, shelving, cabinets, heat lamps

Emptied, washed and sanitized under-counter line refrigerators

Locked up special tools and cooking alcohols

Double-checked that no perishable foods have been left out

All refrigeration equipment is left on, working and locked

Cabinets have been locked and all kitchen keys are accounted for

All heating equipment and units are turned off

Cleanliness and orderliness is evident

The office and the sales receipts is secured and locked

Fans and lights turn

Locked interior doors

Alarm system activated



Name & Signature of Assigned Employee
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.