Pastry Production Cleaning Checklist - Daily
This is to be completed at the end of each kitchen shift.  
Sign in to Google to save your progress. Learn more
Your name *
FOOD PROCESSOR:   Cleaned and sanitized after use *
STAND MIXERS:   Are cleaned & sanitized after use *
STOVE:   Cleaned after each shift *
MICROWAVE: Exterior & interior cleaned & sanitized and turned off at the end of shift *
OVEN:   Spills are cleaned and ovens are turned off.  Racks underneath are cleaned, sanitized and polished *
PIE FRIDGE FOOD:  Past its "use-by" date has been thrown away *
PIE FRIDGE FOOD:  Perishable food has date and expiry date.  Food rotation is clear and correct. *
PIE FRIDGE FOOD:  Perishable food is stored at correct temperature *
PIE FRIDGE:  Floor of fridges are cleaned out at the end of shift. *
PIE FRIDGE:   Doors are cleaned & sanitized after each shift. *
WORK TABLE PASTRY PANCHO:  are cleaned & sanitized after use, including underneath with ingredients organized. *
WORK CENTRE ISLAND:  are cleaned & sanitized after use, including underneath with equipment, and ingredients organized - eggs restocked to capacity *
INGREDIENTS:  Are refilled to capacity ready for next day. *
INGREDIENTS:  Shelf is cleaned, tidied, extraneous ingredients taken downstairs. *
INGREDIENTS:  Large ingredient bin (flour and sugar etc) exteriors cleaned & sanitized *
FIRE EXTINGUISHER AREA:  Clean, clear and extinguisher and fire blanket are free and clear and easy to reach at all times.  Back exit is kept clear at all times. *
RUBBISH: Rubbish, recycling and compost is emptied.  Cardboard taken to street. Bin interiors are cleaned and sanitized and have a new liner *
LAUNDRY:  Used dish cloths, towels and aprons are put in laundry bag.  Laundry load started if full or end of shift. *
Submit
Clear form
Never submit passwords through Google Forms.
This content is neither created nor endorsed by Google. Report Abuse - Terms of Service - Privacy Policy
Google Forms