Daily Kitchen Cleaning Checklist Template printable pdf download

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

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

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

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

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 Template

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