Kitchen opening and closing checklist

§Upon opening

• 01Wash hands and put on clean work clothes.
• 02Check cold and freezing rooms and note temperatures in self-inspection
• 03Look for signs of pests and disorder.
• 04Check deliveries against packing slip and check goods condition on receipt.
• 05Put new goods in the back after FIFO.
• 06Turn on equipment and check that it works.
• 07Review today's menu and expected number of covers.
• 08Begin mise en place according to the preparation list.

§Upon closure

• 01Pack and label all prepared food with contents and date, and cool down correctly.
• 02Clean stations, cutting boards, knives and surfaces.
• 03Empty and clean waste bins and take out waste.
• 04Clean floor and drain.
• 05Switch off and clean equipment according to instructions.
• 06Check and note final temperatures in self-inspection
• 07Make sure nothing is standing out that needs to be cooled.
• 08Lås af og slå alarm til.