Title Page

  • Prepared by

  • Document No.

  • Conducted on

  • Location

Commencement Checklist

  • Managing Chef on Duty

Kitchen

  • All benches clear, clean & sanitised

  • Cold Storage Audit complete and compliant

  • Completed by

Benchtop Equipment

  • Kitchen Scales | clean & sanitised

  • Completed by

  • Cryovac Machine | equipment clean & sanitised

  • Completed by

  • Microwave | clean & sanitised

  • Completed by

  • Dough Roller | clean & sanitised

  • Completed by

Sinks

  • Handwash Sinks | dry, clean, clear of debris

  • Handwash Sinks - Soap, Dry Paper Towel Full & Accessible

  • Food Prep Sinks | dry, clean, clear of debris

  • Photo Required

  • Fryer Ice Well | dry, clean, clear of debris

Heavy Equipment

  • Deep Fryers | filtered, clean, & topped up

  • Salamander | dry, clean, clear of debris

Bins, removed, scrubbed, relined etc

  • Recycling bin emptied

  • Kitchen Bins Empty | left for KP to scrub & line

NIghtly Cleaning (floors, cr floor etc)

  • Floor | scrubbed, dried, clear of debris (including under bench & cookline)

Equipment off

  • Fryers | Switched Off?

  • Pans Oven | Off at Front Dial

  • Pizza Oven | Off at Wall

  • Electric Oven (under pizza oven) | Off at Wall

  • Pans Oven | Off at Front Dial

  • Pans Burners | All switched off (pointing to 12 o'clock)

  • Broiler | Off on all Front Dials

  • Stockpot | lid off, turned low & skimmed of fat

Sign Off

Sign Off

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