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Kitchen Cleaning SOP Checklist

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This General Kitchen Cleaning Checklist helps to keep a clean and sanitised restaurant. Do your inspections with this checklist to assess if employees wear hygienic clothes and if food is correctly handled. This also checks if kitchen facilities are washed and sanitised correctly after use, and waste materials are separated and correctly disposed of. End your inspection by giving your recommendations and overall evaluation. Use Lumiform on your mobile device to create on-site reports and attach photo evidence of defective items.
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Rated 4.8/5 stars on Capterra
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Kitchen Cleaning SOP Checklist


Do staff follow food safety procedure?

Do all food service workers wear hair restraints?

Do all staff wear clean clothing?

Food Handling

Are chemicals deposited away from food?

Are all foods thawed and cooled properly?


Is the floor cleaned and free from any spillage?

Reference: this is a leaned floor and free from spillage.[This is an example of how you can work with Lumiform to show best practice reference images in your templates to help with inspections]

Are all work counters cleaned and sanitised after their use?

Is the receiving dock cleaned?

Are all stoves cleaned after they were used?

Is ice machine cleaned after use?

Are all sinks cleaned and sanitised after their use?

Is dishwasher cleaned after each use?

Are freezer, refrigerator and dishwasher temperatures controlled and recorded?

Are ovens turned off when not in use?

Is the steamer table cleaned after use?

Are all equipment cleaned, locked and inventoried?

Are tray return and surrounding area cleaned after each use?

Is the steam table cleaned and sanitised after each use?

Are mixers cleaned and covered after use?

Are dishcloths washed at the end of each shift?

Are oven spills cleaned?

Are all dishes, pots, pans, and utensils cleaned and stored correctly after each meal and snack?

Waste Disposal

Are all wastes separated?

Are trash bins emptied and cleaned after every meal?


Further recommendations:

Overall evaluation:

Name and Signature of Inspector: