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Kitchen follow up

Food Preparation

Food Preparation Area Cleanliness

Ensure all surfaces are clean and sanitized.

Check and clean cutting boards, knives, and other utensils.

Verify proper storage of raw and cooked foods.

Food Temperature Control

Monitor fridge and freezer temperatures.

Check food temperatures during cooking and holding.

Ensure proper storage of perishable items.

Food Handling and Hygiene

Confirm employees follow proper handwashing procedures.

Check for the use of gloves and hairnets where required.

Verify employees are not handling food while sick.

Equipment and Utensils

Equipment Maintenance

Inspect all kitchen equipment for proper functioning.

Schedule any necessary repairs or maintenance.

Clean and sanitize equipment regularly.

Utensil Sanitization

Ensure all utensils are properly cleaned and sanitized.

Check dishwasher temperature and chemical levels.

Monitor the condition of utensils for any signs of damage.

Storage and Inventory

Food Storage Organization

Check proper labeling and dating of food items.

Monitor the rotation of stock to prevent spoilage.

Ensure storage areas are clean and well-organized.

Inventory Management

Conduct regular inventory checks to avoid shortages.

Maintain accurate records of stock levels.

Identify and address any discrepancies or wastage.

Safety and Sanitation

Fire Safety

Confirm fire extinguishers are in working condition.

Check emergency exits for accessibility.

Ensure staff is trained on fire evacuation procedures.

Sanitation Procedures

Verify regular cleaning of floors, walls, and ceilings.

Inspect and clean ventilation systems and filters.

Monitor pest control measures and address any issues.

Staff Training and Communication

Training and Certifications

Ensure all kitchen staff have proper food handling certifications.

Schedule regular training sessions on safety and hygiene.

Provide ongoing education on new recipes and techniques.

Communication and Feedback

Encourage open communication between kitchen staff.

Implement a system for reporting maintenance or safety concerns.

Conduct regular meetings to address any issues or suggestions.

Note: This checklist is a general guide and can be tailored to suit the specific needs of each restaurant organization.

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