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Waste Materials Removed from Kitchen?
Floor cleaned of spilled oil?
Surrounding Area Wiped Down of all spilled/splattered oil?
Was oil topped off to appropriate level by KC technician?
How any fryers were Boiled Out?
How much oil was used to fill all fryers? (gallons)
Oil was last changed......
Before Boil Out
After Boil out
-Filter EVERY night to remove all organic matter that contributes to breakdown of oil -Cover the fryer when not in use to prevent oxidation -Make sure oil temperature is never above 350 degrees -Color of oil is NOT an indication of quality. Chefs MUST taste see and smell quality of food to determine the expiration of oil.
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Please note that this checklist is a hypothetical example and provides basic information only. It is not intended
take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or
or other applicable laws. You should also seek your own professional advice to determine if the use of such
permissible in your workplace or jurisdiction.