"Daily Kitchen Cleaning Checklist Template"

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DAILY KITCHEN CLEANING CHECKLIST
WEEK OF_____________
Mark each item with your initials as it is completed daily. Failure to comply with daily cleaning checklist
will result in disciplinary action.
UPON ENTERING THE KITCHEN
M
T W TH F
     Wash hands – using posted hand washing steps
     Clean the counter using the 3 step process
     Refill the meal/snack cart paper products - silverware, cups, bowls, etc.
PREPARING LUNCHES
M
T W TH F
     Sort lunch boxes by classroom
     Check lunch boxes of children under 4 years of age for the items they may not be
served – see posting
     Check each lunch box for food needing microwaving
     Cover heat up with paper towel prior to heating in the microwave; change paper
towel after each heat up
     Check temperature of heat up using food thermometer; must be 140º or if food has
been previously cooked & you are reheating it must be heated to 165º or above
     Cover heated food with aluminum foil & label with child’s name
     Use bucket of ice to transport milk on cart – milk MUST be labeled with the date &
time it was opened prior to leaving the kitchen
PREPARING GSRP LUNCHES
M
T W TH F
     Check the temperature of each food item using food thermometer; must be at least
140º - if not 140º food will need to be reheated in microwave to 165º
     Spoon each food item into number of bowls/trays needed to place directly onto
tables in classroom – i.e. if classroom has 2 tables for lunch they need 2 bowls of
each item for their classroom
     Cover heated food with aluminum foil
     Take milk & juice container to classroom & count out number needed
(21 for full group) or less in event children are absent, total provided
should equal the number of children and staff in attendance
     Wash tables in classroom using the 3 step process
     Place milk & juice on the washed tables 10 per table, 1 extra for third teacher
     Place lunch food on center of each table, include the appropriate serving utensil for
each item
     Place plates, silverware, & cups on each table
     Prepare breakfast items for the following morning
AFTER LUNCHES ARE PREPARED
M
T W TH F
     Wash dishes using the 3 step process; one sink filled with warm soapy water, one
sink filled with filled with rinse water, & dish pan filled with bleach solution between
50 & 100 parts per million of bleach (check with bleach test strip)
     Wash inside & outside of microwave using the 3 step process; remove glass tray
& wash with dishes in sink
     Wash all counters & sink using the 3 step process
DAILY KITCHEN CLEANING CHECKLIST
WEEK OF_____________
Mark each item with your initials as it is completed daily. Failure to comply with daily cleaning checklist
will result in disciplinary action.
UPON ENTERING THE KITCHEN
M
T W TH F
     Wash hands – using posted hand washing steps
     Clean the counter using the 3 step process
     Refill the meal/snack cart paper products - silverware, cups, bowls, etc.
PREPARING LUNCHES
M
T W TH F
     Sort lunch boxes by classroom
     Check lunch boxes of children under 4 years of age for the items they may not be
served – see posting
     Check each lunch box for food needing microwaving
     Cover heat up with paper towel prior to heating in the microwave; change paper
towel after each heat up
     Check temperature of heat up using food thermometer; must be 140º or if food has
been previously cooked & you are reheating it must be heated to 165º or above
     Cover heated food with aluminum foil & label with child’s name
     Use bucket of ice to transport milk on cart – milk MUST be labeled with the date &
time it was opened prior to leaving the kitchen
PREPARING GSRP LUNCHES
M
T W TH F
     Check the temperature of each food item using food thermometer; must be at least
140º - if not 140º food will need to be reheated in microwave to 165º
     Spoon each food item into number of bowls/trays needed to place directly onto
tables in classroom – i.e. if classroom has 2 tables for lunch they need 2 bowls of
each item for their classroom
     Cover heated food with aluminum foil
     Take milk & juice container to classroom & count out number needed
(21 for full group) or less in event children are absent, total provided
should equal the number of children and staff in attendance
     Wash tables in classroom using the 3 step process
     Place milk & juice on the washed tables 10 per table, 1 extra for third teacher
     Place lunch food on center of each table, include the appropriate serving utensil for
each item
     Place plates, silverware, & cups on each table
     Prepare breakfast items for the following morning
AFTER LUNCHES ARE PREPARED
M
T W TH F
     Wash dishes using the 3 step process; one sink filled with warm soapy water, one
sink filled with filled with rinse water, & dish pan filled with bleach solution between
50 & 100 parts per million of bleach (check with bleach test strip)
     Wash inside & outside of microwave using the 3 step process; remove glass tray
& wash with dishes in sink
     Wash all counters & sink using the 3 step process
     Wipe off stove top & burners, spot clean inside & outside of refrigerator, & fronts of
cupboards
     Wash all shelves on the food cart using the 3 step process
     Wastebasket emptied & trash taken to the dumpster
     Wastebasket & lid cleaned using the 3 step process on top & outside (check inside
when changing the bag, if soiled pour bleach solution from bottle & allow to soak)
     Make sure all wrappers to silverware, bowls, & cups are securely sealed
     Take dish cloth to washer
     Sweep & mop floor – if needed
WEEKLY ROTATED CLEANING TASKS
 Monday - Wash the mat under dish drainer using the 3 step process
 Tuesday - Thoroughly wash inside & outside of cupboards
 Wednesday - Wipe down inside & outside of refrigerator
 Thursday - Throw out old food in refrigerator, freezer, and cupboards; everything should be labeled
with the date opened
 Friday - Wash out silverware & bowl containers on cart using the 3 step process
EVERYOTHER WEEK
 Complete grocery order for items needed. Orders are approved by center director prior to
submitting to grocery company.
MONTHLY
 Week 1 - Wash inside & outside of refrigerator, freezer, & cupboards
 Week 2 - Wash out inside of wastebasket (or more frequently if needed) – pour bleach solution
from bottle into bottom of wastebasket & allow to soak – if items are stuck to the bottom put on
gloves & use paper towel to get clean
 Week 3 - Wipe down walls in kitchen, hallway & office area
 Week 4 - Straighten & organize the janitor’s room
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