Checklist: Preparation of large kitchen
How to start the day so production runs safely and efficiently
A good start to the day in the commercial kitchen is about overview and safety. Use this checklist so nothing important is forgotten before production begins.
§Hygiene and personal preparation
- 01Wash hands and put on clean work clothes and head covering.
- 02Check lights, warning lights and battery condition.
- 03Check that cleaning from yesterday was done
§Temperatures and raw materials
- 01Check and record cooling and freezing temperatures.
- 02Check raw materials for freshness and shelf life
- 03Get today's raw materials and thaw what is needed.
§Today's production
- 01Review today's menu and number of covers.
- 02Check list of diets and allergies
- 03Plan the order of processing