This checklist for general kitchen cleaning SOP helps to ensure a clean and hygienic restaurant. Perform inspections using this checklist to determine whether employees wear hygienic clothing and food is handled properly. This includes checking that kitchen equipment is properly cleaned and disinfected after use and that waste is separated and properly disposed of. Make your recommendations and overall assessment after the inspection. Use Lumiform on your mobile device to generate on-site reports and photo evidence of faulty items.
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Does all kitchen staff wear the correct and clean uniform?
Does all kitchen staff wear an apron according to their prep area?
Do all employees wear hair restraints?
Do all employees follow the food safety procedures (such as: wash and sanitize hands)?
Facilities & Equipment
Dishes, pots, pans, etc. are cleaned and stored correctly.
All sinks are clean & sanitized.
Dishwasher is cleaned after use
The return window and surrounding area is clean
Kitchen counters are wiped down and disinfected.
Oven and surrounding area is clean.
The kitchen floor is mopped, swept and sanitized.
Cleaning rags are placed in dirty laundry bin and washed regularly.
All tools are clean and inventoried.
All cleaning equipment is properly stored after use.
Waste is properly segregated
Waste bins are emptied regularly and taken outside
Waste bins are clean and sanitized
Name & Signature of Kitchen Manager
Please note that this checklist template is a hypothetical example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
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