When closing the kitchen at the end of service you will need to consider how you will maintain the safety of the stock you are holding, and how you will ensure the premises hygiene is maintained. Checks you may wish to make include:
- Are all foods covered, labelled correctly, and stored at the correct temperature? Covering can help avoid contamination from pests or cleaning chemicals. Labelling foods to say what they are and when they expire is especially important if different staff may be working the next day. Ensuring foods are refrigerated or frozen, if required, will help limit pathogenic growth until the next service.
- Has expired food been discarded and recorded in the waste log? Food left lying around can attract pests - so if it's no longer fit to serve, get rid. If an EHO finds expired food on your premises, they are required to assume it's legally 'on the market' - unless you can prove otherwise.
- Has used cleaning equipment been cleaned or discarded? Dirty cloths and towels present a contamination risk to food so should be removed.
- Has waste been removed? Taking the rubbish to sealed, outdoor bins will mean it's less likely to attract pests to your food preparation areas overnight.
- Are surfaces, utensils and equipment clean and disinfected? If not, pathogens can multiply overnight presenting an increased risk for the next service.
- Has the washing up been put away and the dishwasher cleaned for the next day? This is not just about being organised for the next day, it also limits contamination overnight and pathogenic growth.
- Are floors swept and mopped? Again - this is all about pest control and preventing contamination of food preparation areas.