Restaurant Kitchen Cleaning Checklist
Reataurant kitchen cleanliness insures food safety.
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- 2 [Restaurant Kitchen Cool] | The Best Way to Keep a Restaurant Kitchen Cool
- 3 [Closing Checklist] | Opening Closing Checklist for a Restaurant
- 4 [Restaurant Interiors] | How to Paint Restaurant Interiors
Maintaining the highest standards of cleanliness in your restaurant kitchen prevents food from becoming contaminated with toxins or bacteria. Minimum health code requirements for restaurant sanitation are set by a combination of federal, state and local regulations. These rules are usually administered by county health departments. Managers can use restaurant kitchen cleaning checklists to assign tasks, make sure health code standards are met and verify that cleaning duties have been performed satisfactorily.
A restaurant kitchen cleaning checklist lists all of the cleaning and sanitation tasks that need to be done prior to the end of a shift or workday. Checklists usually include check boxes or spaces for employees to initial when tasks are completed. A restaurant cleaning checklist is different from a cleaning schedule. Restaurant cleaning schedules are detailed descriptions of cleaning duties that specify what is to be cleaned, when and how cleaning is to be done, and safety precautions. Staff can refer to the cleaning schedule for information about properly carrying out tasks on the cleaning checklist.
Developing a Checklist
In a small restaurant, the kitchen cleaning checklist might be a simple list of duties printed on a single sheet of paper. In a large kitchen, you might need a more detailed list broken down by workstation or job category. For instance, you might have a section for the dishwashing area, cooking line and food preparation area. Depending on the nature of your restaurant operation, it might be appropriate to include cleaning duties in a comprehensive list of tasks that must be performed during a shift. For example, a cleaning checklist could also include restocking and preparing food.
Because each restaurant kitchen is different, no cleaning checklist will be alike. But in general, a dishwasher is usually responsible for cleaning pans and utensils, then cleaning and sanitizing the dish cleaning area. Food preparation workers clean sinks, cutting boards and other food contact surfaces. They also wipe down food storage areas and thoroughly clean equipment such as meat slicers and mixers. Line cooks clean and sanitize their work areas. Cooks also clean fryers, grills and ventilation filters. More generic duties such as taking out trash, sweeping and mopping floors and wiping down storage shelves might be split among various employees. A daily cleaning checklist should also include space to add additional duties that are usually handled weekly or monthly.
It is the manager s responsibility to ensure that restaurant kitchen cleaning checklists are followed and all work completed correctly. Set up a training schedule for all new hires. Monitor their progress until they demonstrate they can perform all cleaning tasks properly. Keep the checklist up-to-date. If you add an additional duty, specify which employee is responsible for completing it. The final step on the cleaning checklist should be an inspection performed by the manager on duty. If that s your job, look for things employees are likely to miss. Typical problem areas include spaces behind and under equipment, walls, and parts of appliances which are not readily visible.
About the Author
Based in Atlanta, Georgia, W D Adkins has been writing professionally since 2008. He writes about business, personal finance and careers. Adkins holds master s degrees in history and sociology from Georgia State University. He became a member of the Society of Professional Journalists in 2009.