Title Page

  • Conducted on

  • Prepared by

Main line

  • All fridge seals intact and clean?

  • Fridge handles and insides clean?

  • Hand contact surfaces clean?

  • All products in date and labelled?

  • Fridge and freezers at correct temperature?

  • Bain Marie drained of water and cleaned?

  • All products stored in clean containers?

  • Microwaves clean and fitted with guard?

  • Appropriate colour coded equipment available?

  • Floors and junctions clean?

Cook line

  • Evidence of grill mapping?

  • Ovens and fryers turned off?

  • Hand contact surfaces clean?

  • Floor and junctions clean?

Misc

  • No items stored on the floor in cardboard?

  • All storage containers clean?

  • External packaging removed for fridge items?

  • Hand wash basins appropriately stocked?

  • Any glass stored on bottom shelf?

  • Raw prep area clearly marked with PPE available?

  • Cleaning schedule being adhered to?

  • Kitchen diary complete?

  • Chopping boards and knives segregated?

  • Cleaning chemicals and materials available?

  • Team in correct uniform?

Pot wash

  • Area free from food debris?

  • All utensils in good repair?

  • Clean containers free from old labels?

  • Dishwasher operating at correct temperature?

  • All dishes returned to correct place in kitchen?

  • Walls wipes?

  • Plug in dishwasher cleaned of food?

  • Bins emptied and replaced with clean ones?

  • Hand wash basins restocked?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.