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CHECKLIST FOR Keys

1. Key Inventory Management

Identify all types of keys needed for the restaurant (e.g., front door, kitchen, storage, office)

Create a master key list with descriptions and assigned personnel

Record the number of keys issued to each employee

Note the date of issue for each key

Establish a key return policy for departing employees

2. Key Duplication Protocol

Designate a specific person responsible for key duplication

Limit the number of duplicates made for each key

Keep a log of all duplicate keys created, with dates and reasons

Ensure duplicates are made only from authorized personnel requests

3. Key Security Measures

Store all master and spare keys in a secure location (e.g., lockbox or safe)

Implement a sign-out system for keys that need to be temporarily removed

Regularly change locks and keys for sensitive areas (e.g., after employee turnover)

Train staff on the importance of key security and proper handling

4. Key Access Control

Determine which employees need access to specific areas

Assign keys based on roles and responsibilities

Review access regularly to ensure it aligns with current staffing and needs

Restrict access to sensitive areas to authorized personnel only

5. Key Maintenance and Replacement

Inspect keys regularly for wear and tear

Establish a procedure for reporting lost or damaged keys

Schedule regular lock maintenance to ensure functionality

Plan for key replacement and budget for associated costs

6. Key Audit and Compliance

Conduct periodic audits of key inventory and access logs

Review key management policies and procedures for compliance with regulations

Document findings and make adjustments as necessary

Maintain records of audits for future reference and accountability

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