Kitchen Closing Checklist

What is a kitchen closing checklist? A kitchen closing checklist is a standardized end-of-shift inspection form ensuring proper food storage, equipment cleaning, and safety protocols. Per FDA Food Code, hot foods must be cooled from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours. UK FSA requires cooling to below 8°C within 90 minutes. This checklist prevents foodborne illness and ensures compliance with health codes.

  • Industry: Food Service
  • Frequency: Daily / Per Shift
  • Estimated Time: 30-45 min
  • Role: Closing Manager / Kitchen Supervisor
  • Total Items: 56
  • Compliance: FDA Food Code 2022 (Cooling), FDA Food Code Chapter 4 (Sanitation), UK FSA Food Hygiene, FSSAI (India), ANVISA (Brazil)

Food Storage & Labeling

FDA Food Code Chapter 3: Proper storage, dating, and protection of food items.

  • Hot foods cooled properly (135°F→70°F in 2hrs, 70°F→41°F in 4hrs)?
  • Cooling method used
  • All stored items labeled with date and contents?
  • All containers covered/wrapped?
  • FIFO organization maintained?
  • Raw proteins stored below ready-to-eat foods?
  • Expired/spoiled items discarded?
  • Food waste documented?

Refrigeration Temperature Check

Final temp verification before closing. FDA: ≤41°F. UK FSA: ≤8°C.

  • Walk-in Cooler Final Temperature
  • Walk-in temp acceptable?
  • Reach-in Refrigerator Final Temperature
  • Freezer Final Temperature
  • All refrigerator/freezer doors properly sealed?
  • Overnight hold items properly stored?

Equipment Cleaning & Shutdown

Clean, sanitize, and properly shut down all cooking equipment.

  • Grills scraped, cleaned, and turned off?
  • Grill covers in place (if applicable)?
  • Fryer oil filtered or changed?
  • Fryers turned off?
  • Fryer covers in place?
  • Ovens cleaned and turned off?
  • Steamers drained and cleaned?
  • Hot holding units emptied and turned off?
  • Slicers disassembled, cleaned, and sanitized?
  • Mixers and attachments cleaned?
  • ...and 2 more items

Surfaces & Sanitation

FDA Food Code Chapter 4: All food contact surfaces cleaned and sanitized.

  • Prep tables cleaned and sanitized?
  • Cutting boards cleaned, sanitized, and stored?
  • All utensils cleaned and stored?
  • Smallwares organized in designated areas?
  • Sanitizer buckets emptied and cleaned?
  • Wiping cloths in sanitizer solution or laundry?
  • All sinks cleaned and sanitized?
  • Handwash stations restocked for morning?

Floors, Walls & Drains

Complete floor and drain cleaning to prevent pest attraction.

  • Floors swept?
  • Floors mopped with approved cleaner?
  • Floor mats cleaned or replaced?
  • Floor drains cleared of debris?
  • Drain covers in place?
  • Walls and backsplash areas wiped down?
  • Hood filters checked (clean if needed)?

Waste & Recycling

Proper waste disposal to maintain sanitation and prevent pests.

  • All trash receptacles emptied?
  • Trash transported to dumpster/compactor?
  • Trash bins cleaned and relined?
  • Recycling properly sorted?
  • Grease properly stored for disposal?
  • Dumpster lids closed?

Safety & Security

Final safety checks before leaving the kitchen.

  • Gas lines turned off (if applicable)?
  • Pilot lights verified (if gas left on)?
  • Unnecessary electrical equipment off?
  • Fire extinguishers visible and accessible?
  • Fire suppression system indicator green?
  • All doors locked?
  • Windows secured?
  • Lights turned off (except security)?
  • Security alarm set?

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Why Use This Kitchen Closing Checklist?

This kitchen closing checklist helps food service teams maintain compliance and operational excellence. Designed for closing manager / kitchen supervisor professionals, this checklist covers 56 critical inspection points across 7 sections. Recommended frequency: daily / per shift.

Ensures compliance with FDA Food Code 2022 (Cooling), FDA Food Code Chapter 4 (Sanitation), UK FSA Food Hygiene, FSSAI (India), ANVISA (Brazil), COFEPRIS (Mexico). Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Kitchen Closing Checklist cover?

This checklist covers 56 inspection items across 7 sections: Food Storage & Labeling, Refrigeration Temperature Check, Equipment Cleaning & Shutdown, Surfaces & Sanitation, Floors, Walls & Drains, Waste & Recycling, Safety & Security. It is designed for food service operations and compliance.

How often should this checklist be completed?

This checklist should be completed daily / per shift. Each completion takes approximately 30-45 min.

Who should use this Kitchen Closing Checklist?

This checklist is designed for Closing Manager / Kitchen Supervisor professionals in the food service industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

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